Sign-up or Sign-in to receive our Food Enthusiast Tidbits
D

URING THE 17th and 18th centuries, amidst war, poverty and religious persecution, refugees from the Palatinate of the German Rhine arrived in America. By the time of the Revolutionary War, the area of lush rolling hills and fertile soil that is today known as Pennsylvania Dutch country was home to a great number of German immigrants.

"Pennsylvania Dutch" refers to individuals of German descent; "Dutch" is a corruption of the German word for "German"-Deutsch. Today, the Pennsylvania Dutch, descendents of those who made the journey from Germany to America before 1800, live predominantly in southeastern Pennsylvania, but reside in parts of the Shenandoah Valley, and in some of America's Amish and Mennonite communities, as well.

Fresh, locally made, non-processed foods remain of significant importance to the Pennsylvania Dutch diet today, particularly for members of the Amish community. Foods are hearty and flavorful. Recipes often reflect an economical approach to living and eating, and a cultural aversion of waste. The centuries-old European tradition of eating a balanced meal, one that incorporates "seven sweets and seven sours", is also a distinctive part of Pennsylvania Dutch cooking and dining, especially for Amish families. Pickled vegetables and relishes, and sweets based primarily on the bounty of fruits that grow in the region, are enjoyed alongside satisfying, starchy dishes. Specialties such as apple butter, and an array of pies, breads and cakes, are at the forefront of Pennsylvania Dutch culinary achievements.

By preserving and integrating German culinary and cultural traditions with those of rural agrarian America, the Pennsylvania Dutch have maintained the time-honored customs of their ancestors, honored their heritage, and contributed to the cuisine of America in many truly significant ways.

Celebrating the culinary traditions of their German heritage, and embracing the regional specialties and recipes of America, Pennsylvania Dutch cuisine has brought many favorite foods into the American diet. Learn more about a few of the many popular foods that are of Pennsylvania Dutch origin!

Apple Dumplings
A tasty treat often enjoyed for breakfast or dessert, apple dumplings are common in the Northeast, especially in Pennsylvania. A well-known Amish recipe, it is made of pastry dough folded around a scrumptious filling of apple, cinnamon and sugar, then baked until soft and tender. Delicious with a glass of ice-cold milk!

Chicken Pot Pie
Though similar to traditional potpie, the pot pie of the Pennsylvania Dutch is actually a dish that Deitsch-speakers call "bott boi." In Pennsylvania Dutch Country, however, people who spoke English mispronounced the name of this regional specialty, calling it "pot pie." Actually a type of stew, Bott Boi is made from a combination of meats, vegetable stock, square-cut egg noodles, potatoes and herbs.

Coleslaw
This cabbage salad, today typically made with mayonnaise and enjoyed alongside deli sandwiches, fried fare and barbecue, has been adopted by many different cultures. In the 18th century, the term "coleslaw" originated. It is a partial translation of "koolsla", a Dutch term taken from "koolsalade," which translates, in English, to "cabbage salad."

Funnel Cake
Originally a specialty of America's Pennsylvania Dutch region, funnel cake is a favorite across the United States at fairs, carnivals and festivals. The unique shape, and name, of funnel cake are a result of the way it's made. Batter is carefully poured, through a funnel, into hot oil, in a circular pattern. The dough is deep-fried until it is crispy and golden brown, and then topped with sweet ingredients ranging from strawberry jam to powdered sugar.

Pretzel
This bread pastry of German origin, available in hard or soft varieties and in a number of shapes and sizes, became popular in the United States when immigrants arrived to the area now known as Pennsylvania Dutch Country in the 1700s. Handmade pretzel bakeries sprang up around the region, as soft pretzels were an important part of German and Swiss German traditions. Today, Pennsylvania remains a state known for its prominent role in the production of hard pretzels, and its centuries-long love for this popular American snack.

Whoopie Pie
With creamy, sweet white frosting sandwiched between two small chocolate cakes, this black and white baked good is a favorite throughout Pennsylvania Dutch Country, and in the Amish communities of Pennsylvania, Ohio, Virginia, West Virginia and Indiana, as well. A traditional baked good of the Pennsylvania Dutch, a whoopie pie can also be called a "black-and-white" or a "gob."
 
Related Items:
  Pennsylvania Dutch Baked Apple Pan Custard recipe
 

Sign-up or Sign-in to receive our Food Enthusiast Email