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Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change. [1] It is common to find Pennsylvania Dutch cuisine throughout the Philadelphia, Allentown and Lancaster regions of ...
Pages in category "Cuisine of the Pennsylvania Dutch" The following 26 pages are in this category, out of 26 total. This list may not reflect recent changes. ...
Schnitz un knepp, often spelled Schnitz un Gnepp or Schnitz und Knepp, [1] is a popular main dish item in the cuisine of the Pennsylvania Dutch in the United States. [2] It is basically a dish of ham or pork shoulder with dried apples and dumplings.
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.
Cuisine of the Pennsylvania Dutch (1 C, 26 P) R. Restaurants in Pennsylvania (5 C, 28 P) Pages in category "Cuisine of Pennsylvania" The following 10 pages are in ...
As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
Hog maw, sometimes called pig's stomach, Susquehanna turkey or Pennsylvania Dutch goose is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as Seimaage [1] (sigh-maw-guh), originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage ...
Chicken and waffles, as a combined recipe, first appeared in the United States' colonial period in the 1600s in Pennsylvania Dutch country. [2] The traditional Pennsylvania Dutch version consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. [2] A version using fried chicken is associated with the American South.