Dutch Cookbook

Edna Eby Heller's Dutch Cookbook

Wraps. Zustand: Good. Zustand des Schutzumschlags: No DJ issued. 64 pages. Illustrations. Edge tear at pages 17/18. Cover has some wear and soiling. Decorative front cover. Classic Pennsylvania Dutch recipes including chicken, corn coup, rivvel soup, fasnachts, Moravian sugar cake, funnel cakes, and shoo fly pie as well as many more. Section on about the Book from the 1953 edition and a section on And Now Revised--1960 present. The And Now Revised details some of the significant changes in the revised edition. The information is presented in 'a new look". Some additional methods of preparation, suggested since the publication of the original edition, have been included for several recipes. Certain terms, such as "Thick Milk" were understood only by Dutch cooks. These have been amended. Thick milk for example is now rendered as Buttermilk. Another example was how to find an replacement or equivalent of old fashioned barrel mosasses. The author has previously been the Food Editor of Pennsylvania Folklore (formerly called The Pennsylvania Dutchman). IN 1683 the Plain Sects began to arrive in William Penn?s Colony seeking a land of peace and plenty. They were a mixed people; Mauritians from Bohemia and Monrovia, Mennonites from Switzerland and Holland, the Amish, the Dunkers, the Schwenkfelds, and the French Huguenots. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contained measurements such as ?flour to stiffen,? ?butter the size of a walnut,? and ?large as an apple.? Many of the recipes have been made more exact and standardized providing us with a regional cookery we can all enjoy. Soups are a traditional part of Pennsylvania Dutch cooking and the Dutch housewife can apparently make soup out of anything. If she has only milk and flour she can still make rival soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal. Many of the Pennsylvania Dutch foods are a part of their folklore. Regardless of the time of the year or the time of the day there are pies. The Pennsylvania Dutch eat pies for breakfast. They eat pies for lunch. They eat pies for dinner and they eat pies for midnight snacks. Pies are made with a great variety of ingredients from the apple pie we all know to the rival pie which is made from flour, sugar, and butter. The apple is an important Pennsylvania Dutch food. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance. The making of apple butter is an all-day affair and has the air of a holiday to it. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are ?wonderful good.? Revised Edition, Sixteenth Printing [stated]. Artikel-Nr. 84533

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