Cuisine of the Pennsylvania Dutch
|Part of a series on|
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch -- in and around Lancaster County, Pennsylvania -- would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change.
Soups, often featuring egg noodle, are characteristic of the Pennsylvania Dutch. The Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and meat) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the year, including a variety of hot and cold fruit soups." Soups were traditionally divided into different categories, including Sippli or "little soup" (a light broth), Koppsupper or "cup soups"; Suppe (thick, chowder soups, often served as a meal with bread), and G'schmorte (a soup with no broth, often like a Brieh or gravy).
Pennsylvania Dutch soups are often thickened with a starch, such as mashed potatoes, flour, rice, noodles, fried bread, dumplings, or Riwwels or rivvels (small dumplings described as "large crumbs" made from "rubbing egg yolk and flour between the fingers"), from the German verb for "to rub."
Pennsylvania Dutch specialties include
- Amish potato salad
- Apple butter
- Beef or venison jerky
- Bova Shankel [recte:Boova Schenkel] (translated as "boy's legs")(Boven in German could mean "upper")
- Brown butter noodles - Egg noodles that have been poured with butter that was melted and browned in a pan
- Bacon gravy
- Chicken and waffles
- Chicken corn soup - Made with egg noodles and sometimes saffron, which has been cultivated in Pennsylvania Dutch country since the early 19th century. Sometimes an addition is rivels, small dumplings.
- Cole slaw
- Corn fritters
- Cup cheese
- Gingerbread, ginger snaps, ginger cake, and pot roast spiced with ginger and other aromatic spices.
- Hog maw (pig's stomach, called Seimaaga in the Pennsylvania Dutch dialect)
- Lebanon bologna
- Peanut butter schmear
- Pepper cabbage
- Pork and sauerkraut
- Potato filling
- Potato rolls
- Pot pie - Not the baked pie with a pastry top, but a meat stew with large noodles (pot pie squares); often features chicken, flour, salt, vegetables (such as celery, onion, and carrots) as well as spices (such as parsley, thyme, black pepper, and bay leaf).
- Red beet eggs (pickled beet eggs)
- Sauerbraten - Or sour roast, is any one of various meats and spices that are marinated for several days in vinegar or wine, vegetables are added to the marinade during the final day. Sauerbraten was traditionally made using horse meat, but beef or other cuts of meat are now favored. It is often served with dumplings and red cabbage. Sauerbraten remain very popular throughout Germany.
- Schnitz un knepp
- Angel food cake
- Apple dumplings
- Church spread - Made from molasses or corn syrup, marshmallow cream, and peanut butter. It is often found at Amish church services and community events.
- Funnel cake
- Funny cake
- Montgomery pie
- Moravian sugar cake
- Shoofly pie
- Sugar cookies
- Whoopie pies
- David Rosengarten, It's All American Food: The Best Recipes For More Than 400 New American Classics (2003). Hachette Digital.
- William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 93.
- William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 94.
- Evan Jones, American Food: The Gastronomic Story (1975). Dutton: p. 77.