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An alternative interpretation commonly found among laypeople and scholars alike is that the Dutch in Pennsylvania Dutch is an anglicization or "corruption" (folk-etymological re-interpretation) of the Pennsylvania German autonym deitsch, which in the Pennsylvania German language refers to the Pennsylvania Dutch or Germans in general.
In the 18th century, baking was still done in wood-fired ovens that produced inconsistent results and could easily become too hot. The Pennsylvania Dutch baked pastries on cabbage leaves to provide some protection from hot spots that could develop in the oven. [2]
Ree likes to put her Dutch oven to good use for one-pot dinners like her perfect pot roast or homemade chili, but you can also use it to cook beans, roast a whole chicken, or bake a crusty loaf of ...
Pon haus, similar to the scrapple of the Pennsylvania Dutch, was a typical breakfast dish among the Germans who had settled Indiana in the 19th century. [ citation needed ] Pork scraps and corn meal were cooked into a thick porridge and molded in loaf pans.
A Dutch baby with powdered sugar. A Dutch baby pancake, sometimes called a German pancake, [1] a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, [2] [3] is a dish that is similar to a large Yorkshire pudding. [4] Unlike most pancakes, Dutch babies are baked in the oven, rather than being fried
Traditionally, pig stomach, not turkey, was the main course for Thanksgiving among Pennsylvania Dutch families. This tradition stems from the Old World, with the bulk of Pennsylvania Dutch settlers originating from the Palatinate. Unlike the German version, the dish is typically baked for several hours, rather than boiled. [citation needed]
In the Pennsylvania Dutch region, some people make a dish called "bot boi" (or "bottboi" [10]) by Pennsylvania German-speaking natives. Pennsylvania Dutch pot pie is a different definition of pot pie: a stew without a full crust, but with a biscuit topping that is traditionally baked directly atop the stew, in similar manner to a cobbler ...
The trick to making the fluffy meringue topping is cooking it on the stovetop before whipping it—it's called a Swiss meringue and it's perfect for lemon meringue pie. Get the Lemon Meringue Pie ...