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Pennsylvania Dutch CookbookPennsylvania Dutch Cookbook: a collection of fine old tried and tested recipes made famous by the early Dutch settlers of Pennsylvania
ISBN: 1-932427-06-6. Order # ASCR1352 paper$3.95
In the early years of the 18th century, most of the settlers in eastern Pennsylvania came from Germany. Though German, they came to be known as "Dutch." Mixing old world and new, they developed a language and culture that came to be known as Pennsylvania Dutch rather than Pennsylvania Deutsch.

Originally published in 1934, this cookbook contains more than 190 German-influenced recipes of the region and includes chapters on meats, poultry, breads, salads, soups, vegetables and potatoes and deserts.

Many of these recipes are quite rare and unusual; all are delicious. Just a few examples of the 190+ recipes you will discover:


Hasen Pfeffer (rabbit); Sauerbraten; Schnitzel; Liver Cakes; Scrapple; Pickled Pigs� Feet; Schnitz un Knepp, Potted Meat, Duck un Kraut

Potatoes & Vegies:

Sauerkraut, Potato Pancakes; Kloesse; Dumplings; Candied Sweet Potatoes, Pickled Red Cabbage, Home-Baked Beans

Soups, Salads & Dressings:

German Soup Balls; Philadelphia Pepper Pot; Brown Flour Soup; German Potato Salad; Pepper Cabbage; Picadilli, Indian Relish


Eggless Corn Muffins; German Bread; Strickle Sheets, Potato Sponge Bread; Soft Gingerbread; 7 Fritter and Mush Recipes


Apple Dumplings; Bread Pudding; Rice Souffle; Suet or Carrot Pudding; Cake and Wine Pudding, Shartlesville Corn Pudding


Apfelstrudel; Lebkuchen; Schnecken; Molasses Shoo-Fly; Ob�l Dunkes Kucha; Fastnachts; Potato Custard Pie; Schnitz Pie; Butter Scotch Pie


German Noodle Ring; Mojhy; Egg Nog; Cheese Custard; Cottage Cheese; Flash un Kas; Bread Stuffing; Pickled Eggs, Rhubarb Jam

First published in 1934, this is the third in Asher Creek's series of rediscovered classic regional cookbooks.

48 pages.

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