The Project Gutenberg EBook of Pennsylvania Dutch Cooking, by Unknown

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Title: Pennsylvania Dutch Cooking

Author: Unknown

Release Date: September 8, 2008 [EBook #26558]

Language: English

Character set encoding: ASCII

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Pennsylvania Dutch Cooking

Dutchland
Pennsylvania

[Illustration: Kissin wears out ... cookin' don't]

Jacob's at the table and half et already

PROVEN RECIPES FOR TRADITIONAL
PENNSYLVANIA Dutch FOODS

[Illustration]

PENNSYLVANIA Dutch COOKERY

In 1683 the Plain Sects began to arrive in William Penn's Colony seeking
a land of peace and plenty. They were a mixed people; Moravians from
Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish,
the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean
years of clearing the land and developing their farms they established
the peace and plenty they sought. These German-speaking people were
originally called the Pennsylvania Deutsch but time and custom have
caused them to be known to us as the Pennsylvania Dutch.

The Pennsylvania Dutch are a hard working people and as they say, "Them
that works hard, eats hearty." The blending of recipes from their many
home lands and the ingredients available in their new land produced
tasty dishes that have been handed down from mother to daughter for
generations. Their cooking was truly a folk art requiring much intuitive
knowledge, for recipes contained measurements such as "flour to
stiffen," "butter the size of a walnut," and "large as an apple." Many
of the recipes have been made more exact and standardized providing us
with a regional cookery we can all enjoy.

Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch
housewife can apparently make soup out of anything. If she has only milk
and flour she can still make rivel soup. However, most of their soups
are