Wednesday, February 27, 2013

Western PA Ethnic Cooking - Part 1 GERMAN 2 & Part 2 The Harmonists AND STOLLEN RECIPE AND VIDEO!!

Western PA Ethnic Cooking – Part 1 – German &
Part 2 The Harmonists and STOLLEN RECIPE & VIDEO!!

Link below to earlier post on Western PA Ethnic Cooking:  The Harmonists I - 18th & 19th century German cooking.

Recipes: Cabbage Soup, Apple Dumplings and Young Chickens with Currants

Part I continued - The Harmonists or merger of The Harmonists Part 2 and Western PA Ethnic Cooking – German


Veal Meat Patty, A Special Way to Prepare Veal and Lemon Meat


Dumplings were very popular and made from various ingredients:

  • Apples
  • Liver
  • Lard (yes, lard)
  • Egg
  • White Bread
  • Boiled
  • Franconian* (recipe below)
  • Milk
  • Swedish (bread, onions and milk)
  • Marrow
  • Veal
  • Chicken/Capon
  • Rice

As I referred to about recipes from the Harmonist cookbook in second link above:  there aren’t really any measurements as we know them today:  tsp, tbsn, cups, etc.

*Example:  Here is a recipe for Franconian Dumplings:

Cut as much white bead, as you need, in cubes. Put them in a bowl. Roast half in lard; pour boiling milk over the other half. Dice one onion very fine. Several eggs are beaten with salt, now stir everything together.  You may have to add a few spoonsful (modern day spelling is spoonfuls) of flour; watch that the dough does not get too stiff.  Make several large dumplings and simmer them in water, but not too long.  When you are serving, you may wish to add some broth, but first fry them in hot butter.



Chicken was prepared in many ways as the Harmonists raised chickens. 
  • Baked Chicken
  • Young Chickens with Currants
  • A Chicken with Chestnuts and Oysters
  • Young Chickens in an Almond Broth
  • Chickens with Marjoram and Cream*
  • Young Chickens o Squabs with Gooseberries or Green Grapes
  • Chicken with Lettuce
  • Chicken with Gooseberries
  • Chicken with Bay Leaves and Raisins
  • Chicken with Strained Onion Broth

Recipe for Chickens with Marjoram and Cream*

Cook the chickens in salted water until half done; pour off the water and add a quart of cream and marjoram leaves, as well as fresh butter and some bread crumbs.  Let it cook together and serve.


A brief interruption with photos I took at September Harmonist Festival in Western Pennsylvania in 2012.  Economy (Ambridge) PA to demonstrate that the German influence in western PA is alive and well!!









  • Carrots
  • Green beans
  • Artichokes
  • Spinach
  • Asparagus
  • Cauliflower
  • Peas
  • Winter or red cabbage
  • Turnips
  • Potatoes

(sourdough, etc. but no real measurements)

Modern Day Roggenbrot (sour dough rye bread) from


  • Cake
  • Grape Torte
  • Apricot Torte
  • Applesauce Cake
  • Glazed Apple Torte
  • Ordinary Apple Cake
  • Little Sand Cakes
  • Poppy Seed Cake
  • Spice Bread
  • Cinnamon Bread
  • Almond Bread
  • Pound Cake
  • Stollen
  • Chocolate Cake
  • Lemon Cake
  • Vanilla Cake
  • Currant Cake
  • Sugar Funnel Cake



LINKS for Stollen:

Wiki talks about stollen:

Link below from Food Network and a good read on history of Stollen and BIG STOLLEN IN DRESDEN:



Consisted of tea and ginger cookies/snaps

gutes essen!!

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