Title: Dunkard Dutch Introduction
Categories: Info
Yield: 4 Servings

Text

This booklet presents more than four hundred turn-of-the-century dishes gathered from Dunkard and other Pennsylvania Dutch.

Included are nearly a hundred and fifty which were selected from recipes collected from sisters of the Church of the Brethern, earlier known as the Dunkards. Some of the Dunkard dishes appeared earlier in the 1901 issue of the Inglenook Magazine Cook Book. This Brethern publication enjoyed a wide circulation among members of that denomination, and some elderly members of that group still use recipes from that source.

In contemporary times, the Pennsylvania Dutch are spread throughout the entire nation, therefore, the dishes selected for inclusion in this booklet are from communities in eighteen states.

It is appropriate that a third of the Dunkard dishes were collected from sisters in Pennsylvania, and the remaining ones were from Maryland, West Virginia, Virginia to the south; Ohio, Indiana, Ilinois, Iowa, Kansas, Nebraska, Mossouri, North Dakota, Minnesota and Montana to the west; Oklahoma in the southwest; and California, Washington, and Oregon in the far west.

Typical Pennsylvania Dutch dishes included in this booklet are: Rivel soup, chow chow, snitz and knep, funnel cakes, chicken corn soup, rhubarb conserve, dandelion salad, peckled grapes, fastnacht cake, flannel cake, green tomato pie, vinegar pie, smearcase pie, Montgonery pie and many others.

Unusual dishes include: Persimmon pudding, strawberry salad, okra soup, fried carrots, squirrel croquettes, and fritters made from pumpkin, parsnips and asparagus.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4 From: Homenet Cook

previous

next