Search results
Results From The WOW.Com Content Network
State Food type Food name Image Year & citation Alabama: State cookie Yellowhammer cookie: 2023 [1]: State nut: Pecan: 1982 [2]: State fruit: Blackberry: 2004 [3]: State tree fruit
Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
Invented at the Toll House Inn in Whitman, Massachusetts. [156] Tipsy cake: South Southern United States A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit. [157] [158] Whoopie pie: Northeast Maine and Pennsylvania
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine.While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are apocryphal, including the persistent legend that the name comes from flies being attracted to the sweet filling.
Invented in Philadelphia in the 1930s, the cheesesteak is the most well known, and soft pretzels have long been a major part of Philadelphia culture. The late 19th and early 20th centuries saw the creation of two Philadelphia landmarks offering an array of food options, the Reading Terminal Market and the Italian Market .
Cuisine of the Pennsylvania Dutch (1 C, 26 P) R. Restaurants in Pennsylvania (5 C, 28 P) Pages in category "Cuisine of Pennsylvania"
Pennsylvania in general produces 80% of the pretzels consumed in the U.S., [9] with many of the top producers located in York County alone. [10] Auntie Anne's, the international pretzel franchise, was founded in Downingtown, Pennsylvania. [11]
Herlocher Foods is the sole manufacturer of Herlocher's Dipping Mustard. The mustard was created by Charles C. Herlocher I from an old family recipe for the Train Station Restaurant in State College, Pennsylvania in the 1970s. [ 1 ]