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*****************************************
***** Apple Fritters (Ob'l Puffers) *****
*****************************************
Categories: PennDutch Brunch
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup flour
1 1/2 tsp baking powder
3 Tbsp powdered sugar
1/4 tsp salt
1/3 cup milk
1 egg, well beaten
2 med apple, sour, thinly sliced
DIRECTIONS ------------------------------------------------------------
Sift the dry ingredients into a bowl. Beat the egg and add the milk
and stir into the dry ingredients. Mix well. Add the sliced apples.
Drop batter by spoonfuls into hot fat and fry.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Apricot Wine *****
************************
Categories: PennDutch Drink/alcohol
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 lb apricot, dried
4 qt water, warm
6 1/2 cup sugar
2 1/4 cup brown sugar
1 1/2 cup raisins
1 Tbsp ginger
2 lemon, thinly sliced
2 orange, thinly sliced
1/2 cup yeast
DIRECTIONS ------------------------------------------------------------
Wash the apricots in several waters and then dry them and cut in
halves. Place in a large crock and pour on the warm water, reserving
1/2 cup of it in which to dissolve the yeast cake. Stir in the sugars,
fruit, raisins and ginger. Then add the dissolved yeast and mix well.
Cover with top of the crock and let stand for thirty days, stirring
the mixture every other day. After thirty days strain the mixture and
bottle.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************
***** Brandied Peaches *****
****************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 peck peach
1 qt brandy
sugar
DIRECTIONS ------------------------------------------------------------
Skin peaches by pouring boiling water over a few at a time and
allowing to stand a few minutes. Then dip in cold water and skins will
rub off. After peaches have been skinned, measure them and use one
half of their weight in sugar. Have a large, clean, covered stone
crock and put in a layer of peaches and a layer of sugar until all
ingredients are used. Pour the brandy over the layers. Cover the
crock with a heavy piece of white muslin before placing on the top of
the crock. Set aside in a cool place and allow peaches to stand 2 to 3
months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************************************************
***** Butter Semmels (A Moravian "companies" delicacy) *****
************************************************************
Categories: PennDutch Rolls
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup milk, scalded
6 cup flour
1/2 tsp salt
1 cup sugar
2 egg, well beaten
1/2 cup butter
1/2 cup potato, mashed
1/2 cup yeast
*DISSOLVED IN:
1/4 cup water, warm
1/4 cup powdered sugar
2 Tbsp butter, melted
DIRECTIONS ------------------------------------------------------------
This batter must be made in the early evening and set to rise in a
warm place until morning. Mix together the dissolved yeast cake,
mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To
the scalded milk, add the butter and stir until melted. When cool add
the eggs, 1/2 cup of sugar, and salt and combine with the yeast
mixture. Sift in the flour and knead thoroughly. Cover and let rise in
a warm place until morning. Roll out to about 1/4 inch thick, brush
the dough with melted butter and cut in 2 inch squares. Turn up the
four corners toward the center. Place on a greased baking sheet about
2 inches apart and let rise until light. Bake at 450-F for 20 minutes.
Remove from oven, brush with melted butter, and sprinkle with powdered
sugar. Serve hot with plenty of coffee.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** Cabbage-Filled Peppers *****
**********************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 bell pepper, red
1/2 head cabbage
1/2 tsp salt
2 cup vinegar
1 Tbsp mustard seed, yellow
DIRECTIONS ------------------------------------------------------------
Remove stems and cut off the tops of the peppers and remove the seeds
without breaking the shells. Cut cabbage fine as in slaw and add to it
the salt and mustard seeds. Mix thoroughly and place in peppers,
pressing it in tightly. Place tops on pepper cases and fasten them
down with toothpicks. Place them upright in stone jar and cover with
cold vinegar. Place cover over jar and put away in cool place until
ready to use. They may be kept for several months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Chow Chow *****
*********************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/4 peck tomato, green
1/4 peck string beans
3 cup lima beans
3 cup corn
5 bell pepper, green
1 qt onion
1 head cauliflower, large
2 cup sugar
3 qt cider vinegar
1/2 cup salt
2 Tbsp celery seed
2 Tbsp mustard seed
1/2 lb mustard, dry
1 Tbsp turmeric
DIRECTIONS ------------------------------------------------------------
Cut the string beans in pieces; break the cauliflower into flowerets,
add the lima beans and corn and cook all four ingredients about 25
minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and
when hot, add the sugar, salt and spices which have been mixed
together. Drain the water from the cooked vegetables and add to the
hot vinegar. Then add the chopped vegetables and cook about 25
minutes, stirring constantly. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
********************************************************
***** Cinnamon Buns (The Famous Dutch Sticky Buns) *****
********************************************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup milk, scalded
1/2 cup raisins, chopped
2 Tbsp currants
1/2 tsp cinnamon
brown sugar
2 Tbsp citron, finely chopped
1/2 cup yeast
*DISSOLVED IN:
1/4 cup water, warm
3 cup flour
1/2 tsp salt
3 Tbsp butter
DIRECTIONS ------------------------------------------------------------
Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a
buttered bowl and butter the top of the dough. Cover bowl and put in a
warm place. Permit it to stand until the dough becomes three times its
original size. Roll until it is one fourth of an inch in thickness,
brush with butter and spread with the raisins, currants, citron, brown
sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch
thick. Place slices in buttered pans, spread well with brown sugar,
and bake at 400-F for 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************************
***** Coffee Cake (Kaffee Kuchen) *****
***************************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup butter
1 egg, separated
1 cup sugar
2 cup milk
6 1/2 cup flour
1 cup yeast
*DISSOLVED IN:
1/3 cup water, lukewarm
butter, melted
brown sugar
DIRECTIONS ------------------------------------------------------------
Scald the milk and set aside to cool. Cream the sugar, butter and egg
yolk. Add to this the lukewarm milk, alternately with the flour and
the dissolved yeast cake. Beat lightly and add the stiffly beaten egg
white. Allow this mixture to rise over night. Flour a bake-board and
take out large spoonfuls of the dough to which just enough flour has
been added to permit it to be rolled into flat cakes. Spread on
well-greased pie tins and when light (about 1-1/2 hours) brush melted
butter over the top and strew thickly with brown sugar. If preferred,
spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and
2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at
400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Corn Bread *****
**********************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup cornmeal, yellow
*OR:
1 cup cornmeal, white
4 Tbsp sugar
1 tsp salt
1 egg, well beaten
1 cup milk, skim
1 cup flour
4 tsp baking powder
2 Tbsp butter, melted
DIRECTIONS ------------------------------------------------------------
Add the sugar and salt to the cornmeal. Beat the egg well and pour
into the milk; stir this mixture into the meal, beating thoroughly.
Sift the flour and baking powder into the meal, add the melted butter
and beat hard. Pour the mixture into a greased pan and bake at 400-F
until brown. To make a thin crisp Johnny Cake, use an oblong pan and
spread batter thinly. For a soft loaf, spread batter thickly.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Cranberry Sauce *****
***************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 cup cranberries
2 cup sugar
1 cup water
DIRECTIONS ------------------------------------------------------------
Select good cranberries and wash well. Cook sugar and water together
about 10 minutes, add cranberries. Cover pan and cook until
cranberries stop popping, about 10 minutes. Skim off top if necessary,
pour into dish and let cool before serving.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Cucumber Pickle *****
***************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
24 cucumber
1 qt onion
1 cup salt
1/2 pt olive oil
3 Tbsp pepper
1/4 lb mustard, dry
3 pt cider vinegar
DIRECTIONS ------------------------------------------------------------
Remove the skins from the cucumbers and slice very thin, add the peel
and sliced onions and cover with the salt. Let stand over night. Drain
well and add the olive oil, pepper and mustard, stirring slowly. Add
the vinegar and pour into air-tight jars and let stand for 6 weeks.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Cucumber Rings *****
**************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 large pickles, sour
2 cup sugar
1/2 tsp cloves, whole
1 stick cinnamon
DIRECTIONS ------------------------------------------------------------
Slice pickles in 1/4 inch slices and cover with the sugar and spices.
Keep in an earthen bowl for 24 hours, stirring frequently. Fill
sterilized jars and seal. Keep in a cool place.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Dutch Pancake *****
*************************
Categories: PennDutch Brunch
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 egg, well beaten
1/2 cup flour
1/2 tsp salt
1/2 cup milk
DIRECTIONS ------------------------------------------------------------
Beat the eggs thoroughly and add the flour and salt. Continue to beat
and add the milk while beating. Pour into a well-buttered pan and bake
for 25 minutes. Serve with powdered sugar and lemon juice.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Dutch Schnecken *****
***************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup yeast
*DISSOLVED IN:
1 cup water, warm
5 Tbsp sugar
1/2 tsp salt
2 cup milk, warm
2 egg, well beaten
1/2 cup butter, melted
flour
*TOPPING:
4 Tbsp sugar
4 Tbsp butter
1 1/2 tsp cinnamon
DIRECTIONS ------------------------------------------------------------
Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
enough flour to stiffen to a sponge. Let rise for one hour, then add
the rest of the ingredients, using enough sifted flour to make a soft
sponge. Let rise again, then roll out dough on a floured board and
cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp
cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on
well-greased pans and let rise for a third time, then bake at 400-F
for 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Easter Egg Nog *****
**************************
Categories: PennDutch Drink/alcohol
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 qt whipping cream
6 egg, separated
1 cup sugar
brandy
DIRECTIONS ------------------------------------------------------------
Beat cream thick, and combine with sugar and egg yolks which have been
beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly
beaten egg whites. It may require more sugar according to taste. Keep
cool until served. Sprinkle with nutmeg, if desired.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************
***** Egg Bread (Hootsla) *****
*******************************
Categories: PennDutch Brunch
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 loaf bread, day old
1/2 cup butter
3 egg, well beaten
1/2 cup milk
salt & pepper
DIRECTIONS ------------------------------------------------------------
Cut bread into cubes and brown in butter which has been melted. Beat
the eggs well and add the milk and salt and pepper to taste. Pour over
bread and fry until brown. Serve at once.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
********************************
***** Eggless Corn Muffins *****
********************************
Categories: PennDutch Muffins
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup cornmeal
1/2 cup flour
1/4 cup sugar
1 tsp salt
2 tsp baking powder
1 cup milk
2 Tbsp shortening, melted
DIRECTIONS ------------------------------------------------------------
Sift and mix together the dry ingredients. Add the milk and
shortening. Pour into greased muffin tins and bake at 350-F for 30
minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** Fastnacht Potato Cake *****
*********************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 large potato
2 egg
1 cup sugar
1 tsp salt
1/4 tsp nutmeg
1/2 cup lard
*OR:
1/2 cup other shortening
1 cup yeast
*DISSOLVED IN:
1/2 cup water, warm
flour
DIRECTIONS ------------------------------------------------------------
Boil the pared potatoes in enough water to cover them. Drain off the
potato water and save. Mash the potatoes and beat lightly. Measure the
potato water and add more water, if necessary, to make 1 1/2 pints.
Combine with the rest of the ingredients, using enough flour to make a
rather stiff batter. Cover and let rise in a warm place until morning.
Knead in the morning, adding as much flour as is necessary. Let rise
again. Spread on well-greased tins and when light (about 1-1/4 hours)
brush melted butter over top. Strew with "rivels" made by combining
1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** German Bread *****
************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup butter
3/4 cup sugar
1 cup yeast
*DISSOLVED IN:
1/4 cup water, lukewarm
1 cup milk, scalded
2 egg, well beaten
2 1/2 cup flour, bread
*TO:
3 cup flour, bread
1 1/4 cup bread crumbs, soft
3 Tbsp brown sugar, light
1 tsp cinnamon
1/4 tsp salt
2 Tbsp butter, melted
DIRECTIONS ------------------------------------------------------------
Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or
until double in bulk. When light, beat again thoroughly. Grease deep
pie pan and sprinkle lightly with flour. With a spoon, fill the pie
pans with the dough. Sprinkle top of cakes with the following mixture:
combine the soft bread crumbs with the melted butter, sugar, salt and
cinnamon and mix well. Let cakes rise about 20 minutes and bake at
400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************************
***** German Strickle Sheets *****
**********************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup sugar
4 egg, well beaten
4 Tbsp butter
1 cup yeast
*DISSOLVED IN:
1/2 cup water, lukewarm
4 cup milk
1 tsp salt
flour
DIRECTIONS ------------------------------------------------------------
Scald milk and add the eggs and butter. When cool, add the dissolved
yeast, salt, sugar and enough flour to form a thin batter. Beat all
together about 7 minutes, cover well and set bowl containing mixture
in warm place for 7 or 8 hours. After time has elapsed, add enough
flour to make a soft dough, knead lightly and set to rise again. When
well-raised, roll dough to one inch thickness and cut in biscuit
shapes. Allow to rise a second time. Before placing in oven, spread
with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add
1/2 cup butter and cream well; add 4 Tbsp boiling water and beat
mixture into a sauce. Bake at 400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Ginger Cakes *****
************************
Categories: PennDutch Muffins
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 cup shortening
1 cup brown sugar
2 egg, well beaten
1 cup molasses
4 cup flour
1 tsp soda
1 Tbsp water, boiling
1 tsp ginger
pinch salt
DIRECTIONS ------------------------------------------------------------
Use a mixture of butter and lard for the shortening.
Cream the shortening and sugar together. Add eggs and beat thoroughly.
Add the molasses and baking soda which has been dissolved in the
boiling water. Sift the flour and ginger together and combine with
other ingredients. Mix well. Pour into well-greased muffin pans and
bake at 350-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Ginger Tomatoes *****
***************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 lb tomato, green
2 lb tomato
5 lb sugar
3 lemon, sliced
1 tsp cloves, whole
3 piece ginger root
DIRECTIONS ------------------------------------------------------------
Scald and peel the green and red tomatoes and cut in quarters. Add the
sugar and spices and the sliced lemons. Bring to a boil and then
reduce heat and cook slowly until mixture is thick. Pour into
sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Hot Bisquits *****
************************
Categories: PennDutch Rolls
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
6 cup flour
4 tsp baking powder
1 tsp salt
2 cup sour cream
DIRECTIONS ------------------------------------------------------------
Sift flour, salt and baking powder. Gradually add the cream, working
as little as possible. Turn out on floured board and press out with
the hands. Do not roll. Cut with biscuit cutter and bake at 400-F
about 10 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** India Relish *****
************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 peck tomato
6 bell pepper, yellow
2 large onion
1/2 oz mustard seed
5 Tbsp salt
1 qt vinegar
1/2 oz celery seed
1/2 oz allspice, whole
1/2 oz cloves, whole
1/2 oz cinnamon, stick
3 bay leaf
1 1/2 cup brown sugar
DIRECTIONS ------------------------------------------------------------
Put the tomatoes, peppers and onions through the food chopper. Place
all spices in a cheese cloth bag and boil with the vinegar, salt and
sugar for 15 minutes. Add the chopped vegetables and cook for 20
minutes. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Indian Muffins *****
**************************
Categories: PennDutch Muffins
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 egg, beaten
1 cup milk
1 tsp shortening, melted
2 Tbsp cornmeal, heaping
1 1/2 cup flour
2 tsp baking powder
DIRECTIONS ------------------------------------------------------------
Mix the egg, milk and shortening together. Combine with the sifted dry
ingredients and mix thoroughly. Bake in greased muffin tins at 450-F
about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************************
***** Lebanon County Rhubarb Jam *****
**************************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 1/2 lb rhubarb
1 1/2 lb sugar
1/2 cup water
2 orange, rind & juice of
DIRECTIONS ------------------------------------------------------------
Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2
cup of cold water. Grate the rind of the oranges and add to the
rhubarb. Add the orange juice and cook for 30 minutes, stirring
occasionally. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**********************
***** Mince Meat *****
**********************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 lb sugar
4 calf tongue, boiled
2 1/2 lb suet
2 lb raisins
2 lb currants
1/2 lb citron, finely chopped
1/2 lb orange rind, candied, finely chopped
6 lb apple, chopped
1 Tbsp cloves
1 Tbsp cinnamon
1 Tbsp allspice
2 whole nutmeg, grated
1/2 lb almond, finely chopped
1 Tbsp salt
4 orange, rind & juice of
4 lemon, rind & juice of
1/2 lb lemon rind, candied, finely chopped
1 qt brandy
2 qt whiskey
DIRECTIONS ------------------------------------------------------------
Chop the calves' tongues very fine, add sugar, raisins, currants and
citron. Mix all together. Chop apples fine (do not mash) and add to
calves' tongues. Add spices and suet, remaining fruit, almonds and
salt, and mix thoroughly. Pour over this the fruit juices and rind,
the brandy and whiskey. Put mixture into a crock with a lid. Place a
cloth over the top of the crock and put on lid. Put in cool place for
3 weeks. Then add more salt and spices if needed. Let stand at least 4
weeks before using. When using as filling for pies, always bake
between 2 crusts.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************
***** Moravian Christmas Loaf *****
***********************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 cup milk
1 cup butter
1 cup sugar
1/2 cup yeast
*DISSOLVED IN:
1/4 cup water, warm
6 cup flour
1 tsp salt
1/2 lb raisins, chopped
1/2 lb currants
1/4 lb citron, chopped
1/2 cup almond, blanched, sliced
DIRECTIONS ------------------------------------------------------------
Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3
cups of flour and the salt. Mix well. Cover and set aside to rise in a
warm place, over night. In the morning, scald the other cup of milk
and add the butter and stir until melted. Combine with the yeast
mixture and add the sugar and the balance of the flour, kneading the
dough well, until it is no longer sticky. Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough,
mixing well. Cover and let rise again until double in bulk. Shape in
small loaves, place in small pans, and sprinkle with the sliced
almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************************************
***** Moselem Springs Apple Butter (Lotwaerick) *****
*****************************************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 qt apple
2 qt water
1 1/2 qt cider
1 1/2 lb sugar
1 tsp cinnamon
1 tsp allspice
1 tsp cloves
DIRECTIONS ------------------------------------------------------------
Wash and slice the apples into small bits. Cover with the water and
boil until soft. Press through a sieve to remove skins and seeds.
Bring cider to a boil and then add apple pulp and sugar and cook until
it thickens, constantly stirring to prevent scorching. Add spices and
cook until it is thick enough for spreading. Pour into sterilized jars
and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Mustard Pickles *****
***************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 qt tomato, green
2 qt pickles, small sweet
2 qt onion, small white
6 bell pepper, green
2 head cauliflower
1 cup salt
3 qt vinegar, white wine
1 cup flour
1 1/2 cup sugar
1/4 lb mustard, dry
1 oz celery seed
1/2 oz turmeric
DIRECTIONS ------------------------------------------------------------
Separate the cauliflower into flowerets, peel the onions and slice the
peppers real fine, slice the tomatoes and combine all four
ingredients. Cover with the salt and let stand over night. Drain,
cover with boiling water and cook until vegetables are soft. Drain.
Heat the vinegar and pour over the flour, sugar, mustard, celery seed
and turmeric which have been mixed together. Mix thoroughly. Add the
pickles to the cooked vegetables and pour over the liquid, cook about
10 minutes or until mixture thickens. Pour into sterilized jars and
seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************************************
***** Peach Fritters (Parshing Ponakucka) *****
***********************************************
Categories: PennDutch Brunch
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup sugar
2 egg, well beaten
1/3 cup butter
2 cup flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 tsp lemon juice
1/2 tsp vanilla
1 1/2 cup peaches, chopped
whipping cream
DIRECTIONS ------------------------------------------------------------
May use either fresh or canned peaches.
Cream the butter and sugar, and add the eggs and beat thoroughly. Sift
the dry ingredients together and add alternately with the milk. Fold
in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot
fat and fry until golden brown. Serve with whipped cream or sprinkle
with powdered sugar.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Pepper Relish *****
*************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
16 bell pepper, red
16 bell pepper, green
10 small onion
1 qt vinegar
1 1/2 cup sugar
2 1/2 tsp salt
DIRECTIONS ------------------------------------------------------------
Chop the peppers and onions very fine and cover with boiling water and
let stand for 5 minutes. Drain off the water and again cover with
boiling water and let stand for 10 minutes more. Place in a muslin bag
and allow to drain over night. Combine the vinegar, salt and sugar and
bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into
sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Picalilli *****
*********************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 peck tomato, green
2/3 cup salt
1 cup horseradish, grated
2 Tbsp cinnamon
2 Tbsp cloves, ground
2 Tbsp allspice
2 Tbsp mustard, dry
4 Tbsp pepper
vinegar
2 cup brown sugar
DIRECTIONS ------------------------------------------------------------
Sprinkle the salt over the chopped tomatoes and let stand over night.
In the morning, drain in colander. Add the horseradish, spices and
sugar and enough vinegar to cover, bring to a boil and cook for 20
minutes. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************************
***** Pickled Eggs and Red Beets *****
**************************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
beets
egg, hard boiled
1/4 cup brown sugar
1/2 cup vinegar
1/2 cup water, cold
stick cinnamon
3 whole cloves
DIRECTIONS ------------------------------------------------------------
Boil young beets until tender. Skin and cover with liquid made by
combining the brown sugar, vinegar, water, a small piece of cinnamon,
and 3 or 4 whole cloves. Let beets stand in this mixture for several
days. Remove and add whole hard boiled shelled eggs to the liquid and
let pickle for 2 days before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Pickled Pears *****
*************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
14 lb pear
1 qt cider vinegar
6 lb sugar
1 tsp cloves, whole
1 tsp cinnamon, stick
DIRECTIONS ------------------------------------------------------------
Any good preserving pear may be used. Slice and remove core or pickle
whole; the latter method is preferred when Sickel pears are used. Peel
pears. Put spices in a small cheese cloth bag and add to the vinegar
and sugar and bring to a boil. Add pears and cook until tender. The
pears will look clear when tender. Remove them with a spoon and place
them in sterilized jars. Boil the syrup until it becomes thick, the
pour it over pears and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Pickled Pigs' Feet *****
******************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 pigs' feet
3 cup vinegar
1 onion
12 whole peppercorns, black
6 whole cloves
1 bay leaf
1 Tbsp salt
DIRECTIONS ------------------------------------------------------------
Split the pigs' feet, scrub thoroughly and cover with cold water. Add
the vinegar and bring to a boil. Skim off the top. Add seasonings and
boil slowly for 2 hours. Cool in liquid and serve cold.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************
***** Pickled Red Cabbage *****
*******************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
cabbage, red
salt
vinegar
sugar
celery seed
pepper
mace
allspice
cinnamon
DIRECTIONS ------------------------------------------------------------
Shred red cabbage rather fine and sprinkle generously with salt. Set
aside in a cool place to stand for 30 hours. Drain all moisture from
cabbage, and then place it in the sun, allowing to remain for several
hours. Use sufficient vinegar to cover the cabbage, adding 1 cup of
sugar to every gallon of vinegar, and a small quantity of each of the
spices. Boil this together for 7 minutes and pour over the cabbage.
Put in stone jars, cover and store in a cool place.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*************************
***** Plum Conserve *****
*************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 lb plum
3 lb sugar
1 lb raisins
1/2 lb walnuts, chopped
2 orange
DIRECTIONS ------------------------------------------------------------
Wash oranges, remove seeds and grind. Pit the plums and cut in
quarters. Combine the oranges and plums and add the sugar and raisins.
Simmer about 1-1/2 hours. Add the walnuts and cook about 45 minutes
longer. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*******************************
***** Potato Sponge Bread *****
*******************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
4 med potato
2 Tbsp sugar
1 Tbsp salt
1 cup yeast
*DISSOLVED IN:
1/2 cup water, lukewarm
4 cup flour, bread
DIRECTIONS ------------------------------------------------------------
Pare and boil the potatoes and while hot, mash finely and rub through
a sieve or colander. Add the sugar, salt and dissolved yeast cake.
Stir flour into the mixture, beating well. Add more flour to form soft
dough. Turn onto a floured board and knead. Return to bowl, cover and
let rise over night. In the morning, form into loaves, let rise until
light and bake at 350-F for 45 to 50 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************
***** Potted Meat *****
***********************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
meat
salt & pepper
cayenne
mustard
butter, melted
DIRECTIONS ------------------------------------------------------------
Chop and pound to a paste any fragments of cooked ham, tongue,
poultry, game or fish. With ham use a quarter part of fat. Remove all
gristle and skin and pound until free from any fibre and reduced to a
paste. Season highly with salt, pepper, cayenne, and made mustard, and
moisten with a little melted butter (except ham, which has fat
enough).
Pack closely in small stone or earthen jars. Put jars in steamer and
heat for one half hour. Then press the meat down again and cover with
hot melted butter. This will keep some time and may be served in
slices or used for sandwiches. Ham and tongue may be mixed with veal
or chicken. Beef, game and fish are better alone.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** Raisin Bread *****
************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 med potato
1 qt water
1 cup yeast
1 cup water, lukewarm
2 tsp cinnamon
1/2 tsp cloves
1 cup sugar
1 lb raisins
1 Tbsp butter
flour
DIRECTIONS ------------------------------------------------------------
Pare and boil the potato in the quart of water, mash and mix
sufficient flour with the water to form a smooth batter. Dissolve the
yeast in 1 cup of lukewarm water and combine with the batter. Cover
and set in a warm place and let rise for 4 hours. Add the rest of the
ingredients and knead, adding flour as needed. Be careful not to get
dough too stiff. Let stand for 2 hours, then form into loaves, place
in bread pans and let rise until light. Bake at 400-F for 30 to 40
minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
******************************
***** Raw Potato Pancake *****
******************************
Categories: PennDutch Brunch
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 med potato, raw
2 egg, separated
1 tsp salt
1 1/2 Tbsp flour
1/2 tsp baking powder
DIRECTIONS ------------------------------------------------------------
Grate the potatoes and add the beaten egg yolks. Stir in the flour,
baking powder and salt and mix well. Fold in the stiffly beaten egg
whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with
apple sauce.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************
***** Rye Cakes *****
*********************
Categories: PennDutch Brunch
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
3 cup rye meal
1 tsp soda
1 tsp salt
1/3 cup molasses
1 1/2 cup milk, sour
2 egg
DIRECTIONS ------------------------------------------------------------
Sift the dry ingredients into a bowl and gradually stir in the milk.
Add the beaten eggs and molasses and mix well. Drop by spoonfuls into
hot fat and fry until brown. Drain on brown paper.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
********************************
***** Sadye's Dill Pickles *****
********************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
10 qt water
2 cup salt
1 qt vinegar
4 Tbsp pepper
5 stalk dill
cucumber
DIRECTIONS ------------------------------------------------------------
Make a solution of the first four ingredients and bring to a boil.
Fill crock with cucumbers, placing dill between layers of cucumbers.
Add the hot solution. Onions or garlic may be added if desired. cover
crock and let stand several days before using. If preferred, cucumbers
may be preserved in jars rather than in crock.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Sherry Egg Nog *****
**************************
Categories: PennDutch Drink/alcohol
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 tsp sugar
1 egg
wine, sherry
1/2 glass cracked ice
1/2 glass milk
DIRECTIONS ------------------------------------------------------------
Measure 2 wine glasses of sherry, add other ingredients, shake
thoroughly and serve with dash of nutmeg on top.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*****************************************************
***** Small Coffee Cakes (Kleina Kaffee Kuchen) *****
*****************************************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup butter and other shortening, mixed
2 whole egg
2 egg yolk
3 Tbsp sugar
1/2 cup cream
2 cup flour, sifted
1 cup yeast
*DISSOLVED IN:
cup milk, lukewarm
1/2 tsp salt
DIRECTIONS ------------------------------------------------------------
Cream the butter, sugar and salt and add the eggs and egg yolks one at
a time, beating well after each addition. To the dissolved yeast, add
3 Tbsp of the flour and mix well. Combine with the first mixture. Add
the remaining flour and cream alternately. Grease and flour muffin
tins and fill 2/3 full of the dough. Set pans in a warm place until
dough has risen to the tops of the pans. Bake at 400-F about 25
minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Spiced Peaches *****
**************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
7 lb peach
4 lb brown sugar
1 qt vinegar
1 tsp cloves, whole
1 Tbsp cinnamon, stick
1 tsp allspice, whole
DIRECTIONS ------------------------------------------------------------
Tie spices in a bag and add to the vinegar. Bring to a boil and stir
in the sugar. Scald and peel peaches leaving them whole. Drop peaches,
a few at a time, into spiced liquid and cook until soft. Fill
sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Spiced Pickles *****
**************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
200 small pickles
1 lb sugar
2 oz mustard, dry
1 cup salt
1 qt cider vinegar
2 oz cloves, whole
2 oz cinnamon
DIRECTIONS ------------------------------------------------------------
Scald the pickles in boiling water. Drain. Mix together the cinnamon
and cloves. Place a layer of pickles in a crock and sprinkle with the
spice mixture; repeat until crock is filled. Combine the sugar, salt,
mustard and vinegar and bring to a boil and cook about 5 minutes. Pour
brine over the pickles, filling the crock. (More brine may be needed,
depending on size of pickles). Cover crock and let stand in a cold
place.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
**************************
***** Strawberry Jam *****
**************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
2 cup sugar
2 cup strawberries
DIRECTIONS ------------------------------------------------------------
Use large firm berries. Wash and hull the strawberries; then measure.
Place a layer of berries in a kettle, then a layer of sugar until all
ingredients are used. Let stand over night or until the sugar
dissolves. Place on fire, bring to a boil and cook about 10 minutes.
Pour into a bowl and let stand until the next day; then fill
sterilized jelly glasses and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***************************
***** Streusel Kuchen *****
***************************
Categories: PennDutch Breads
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1/2 cup potato, mashed
1/2 cup potato water
1/2 cup butter and other shortening, mixed
1/2 cup sugar
3 1/2 cup flour
1 cup yeast
*DISSOLVED IN:
1/2 cup water, lukewarm
2 egg, well beaten
1/2 cup sugar
1 1/2 cup flour
*TOPPING:
1 cup flour
1/2 cup sugar
1 egg yolk, well beaten
DIRECTIONS ------------------------------------------------------------
Mix together the mashed potatoes, potato water, shortening and sugar.
Add to this about 3 1/2 cups flour and the dissolved yeast. Set this
dough aside to rise in a warm place over night. The following morning
add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture
to stand in a warm place until light. Then roll out pieces 6 by 8 by 1
inch thick and place in greased oblong pans. When cakes are ready to
be put into the oven, brush top of cake with melted butter. Strew over
the tops of the cakes the topping mixture. This mixture should be
rubbed through a coarse sieve. Bake at 400-F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** To Corn Beef *****
************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
beef **
water
1 1/2 lb salt, kosher
1/2 lb brown sugar
1/2 oz salt peter
DIRECTIONS ------------------------------------------------------------
** fresh-killed
"Rare Old Recipes on the Fine Art of Curing Meats"
Thoroughly scrub and clean a good oak barrel. Put as much good
fresh-killed beef as desired to be corned in barrel and cover with
cold water. Have the water 2 inches above the meat. Let stand for 48
hours. Drain off the water and measure before discarding. Measure the
same amount of cold water (spring water, if possible) and to every
gallon of water used, add the above proportions of salt, sugar and
salt peter. Boil for 15 minutes and then skim. When cold, pour over
the beef. Place a heavy weight on meat to keep it under brine. Store
in a cool cellar.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
************************
***** To Cure Hams *****
************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
100 lb ham
3 oz salt peter
1 pt salt, kosher
1/2 lb brown sugar
*ALSO:
2 pt salt
1/8 lb pepper
DIRECTIONS ------------------------------------------------------------
*** The "recipe" specifies ham from corn-fed hogs, and "fine salt
(best quality)". Since kosher salt is commonly available today, and
contains no iodine, I changed the ingredients to specify it.
"Rare Old Recipes on the Fine Art of Curing Meats"
Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub
over the hams and let stand for 24 hours. Then rub the meat with the
pepper and part of the remaining salt. Let stand for 5 days and then
rub meat again with fine salt. Set aside for 30 days, hang the meat up
and brush off the salt. Have hams smoked at a good smoke house,
smoking them for 10 days with wood. When finished, rub entire ham with
red pepper, wrap carefully in brown paper and then in muslin bags and
hang up with the hock down. Hams prepared in this manner will keep
indefinitely, and flavor and quality improve with time.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
***********************
***** To Dry Beef *****
***********************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
20 lb beef **
1 pt salt, kosher
1 tsp salt peter
1/4 lb brown sugar
DIRECTIONS ------------------------------------------------------------
** good fresh-killed beef (the rounds).
"Rare Old Recipes on the Fine Art of Curing Meats"
Mix the last 3 ingredients well, rubbing out all the lumps. Divide the
mixture into 3 equal portions. Place meat in a large bowl and rub
thoroughly with one portion of the above mixture. Let stand 1 day.
Follow same procedure on second and third days. Turn meat several
times a day. Allow meat to remain in bowl for 7 more days, then hang
in a warm place until meat stops dripping. Whe dripping has stopped,
hang in a cool shed about 6 weeks to dry thoroughly. Wrap meat in
clean muslin bags and keep in cool place. If in 6 months meat becomes
too dark, soak it in cold water for 24 hours and wipe dry. Wrap again
in muslin bags and hang in cool place.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
*********************************
***** To Pickle Cured Bacon *****
*********************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
100 lb bacon **
8 lb salt, kosher
3 lb brown sugar
3 oz salt peter
4 gal water, spring
DIRECTIONS ------------------------------------------------------------
** sides of bacon from fresh killed country hogs.
"Rare Old Recipes on the Fine Art of Curing Meats"
Lay the sides of bacon on a board and rub lightly with fine salt. Let
stand for 48 hours.
Mix the next three ingredients thoroughly and dissolve in the water.
Bring to a boil and cook for 15 minutes. Skim and let cool. Place
bacon in a clean oak barrel and pour the liquid over the meat. Place a
heavy weight on bacon to keep it under the brine. Bacon prepared like
this will keep about one year. Have sections of bacon smoked at smoke
house as needed.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
****************************
***** Tomato Mincemeat *****
****************************
Categories: PennDutch Can/Preserve
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
8 qt tomato, green
2 lemon
4 lb brown sugar
2 lb raisins
1 Tbsp salt
2 tsp cloves
1 tsp allspice
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp mace
1 cup vinegar
DIRECTIONS ------------------------------------------------------------
Scald and peel the tomatoes. Put through a food chopper with the
lemons. Add sugar, raisins, vinegar and spices and cook about 45
minutes. Pour into sterilized jars and seal.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
********************************
***** Uncle Ezra's Egg Nog *****
********************************
Categories: PennDutch Drink/alcohol
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 Tbsp sugar, large
1/2 glass shaved ice
1 egg
whiskey
*OR:
rum
1/2 milk
DIRECTIONS ------------------------------------------------------------
Measure one wineglass of whiskey or rum, add other ingredients (use
whole milk), shake thoroughly and strain. Grate a little nutmeg on top
and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
*** Recipe Via Compu-Chef (tm) ***
