Cuisine of the Pennsylvania Dutch

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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.[1]

Soups[edit]

Soups, often featuring egg noodle, are characteristic of the Pennsylvania Dutch.[1] 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."[2] 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).[3]

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."[3]

Pennsylvania Dutch specialties include[edit]

Beverages[edit]

Dishes[edit]

Desserts[edit]

Notes[edit]

  1. ^ a b c d David Rosengarten, It's All American Food: The Best Recipes For More Than 400 New American Classics (2003). Hachette Digital.
  2. ^ William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 93.
  3. ^ a b William Woys Weaver, Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways (2nd ed.) (2002), p. 94.
  4. ^ Evan Jones, American Food: The Gastronomic Story (1975). Dutton: p. 77.

External links[edit]