Pennsylvania Dutch Cookery.

Format:

Book

Author/Creator:

Pennsylvania State University. Extension Service.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Series:

Pennsylvania State University Extension Service Circular. ; 348.

Pennsylvania State University Extension Service Circular. 348

Language:

English

Subjects (All):

Cooking--Pennsylvania.

Cooking.

Cooking, German.

Mennonite cooking.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

15, [1] pages : illustrations ; 23 cm

Place of Publication:

University Park, Pa. : Pennsylvania State University, College of Agriculture, Extension Service, 1949.

Contents:

Soups. Philadelphia pepper pot; Chicken corn soup; Dough ball soup; Brown flour potato soup; Pretzel soup

Meats. Schnitz and knepp; Baking powder dumplings; Raised dumplings; Speck and beans; Kraut and chops; Sauerbraten; Filled pig stomach

Vegetables. Corn fritters; Dutch baked corn; Potato filling; Hot potato salad; Hot Dutch slaw; Fried green tomatoes

Salads. Pepper cabbage; Hot bacon dressing; Cucumbers with sour cream

Sweets and Sours. Kimmel cherries; Pickled beets and eggs; Dutch apple butter; Cabbage filled peppers

Desserts. Funeral pie; Dutch cheese cake; Lemon sponge cake; Sour cream raisin pie; Shoo fly pie; Cherry dumplings; Peach custard pie; Funny cake; Montgomery pie.

Notes:

Cover title.

Covers included in pagination.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has stamp on cover "Bucks County Agricultural Extension, Doylestown, Pa.".

OCLC:

632567862