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Pennsylvania Dutch English retains some German grammar and literally translated vocabulary, some phrases include "outen or out'n the lights" (German: die Lichter loeschen) meaning "turn off the lights", "it's gonna make wet" (German: es wird nass) meaning "it's going to rain", and "it's all" (German: es ist alle) meaning "it's all gone".
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]
The Pennsylvania German settlers of Shenandoah brought with them many staples of Pennsylvania Dutch cuisine, such as sauerkraut, apple butter, cabbage served with hot sauce, souse, ponhoss (scrapple), buckwheat pancakes, knödel, rivvels and ham bone pot pie. The staple grains were wheat, spelt, and barley.
Apple schnitz are dried slices of apples. Knepp, from the German "Knöpfe" for "buttons," are dumplings. [3] Although the Amish arrived during the early eighteenth century, this food was not common until the early nineteenth century, when Johnny Appleseed planted many orchards on the frontier of Pennsylvania, Ohio, and Indiana. At the time ...
Saumagen stuffing consists of potatoes and pork, usually spiced with onions, marjoram, nutmeg and white pepper; various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. [1] [2] Sometimes beef is also used; a variant popular in autumn replaces some or all of the potatoes with ...
We used each Dutch oven to brown meat, softened mixed vegetables, and braise in the oven, scoring them on their performance in each area. Handling: One common complaint about Dutch ovens is that ...
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 ...
Metal may react with acidic ingredients during long bake times, and it also doesn’t retain heat at all, making it less than ideal for things like casseroles or baked pastas. For that, we’ll ...