Friday, August 20, 2010

Historic Recipes, Sweets & Sours - Part 1
Pennsylvania Dutch

As a continuation of our research into classic/historic recipes, we are adding the following Fritter and Pancake recipes from the Pennsylvania area.

Other Pennsylvania Dutch Recipes
--Cookie Recipes
--Salad Recipes
--Soup Recipes
--Main Meal Recipes -- Part I
--Main Meal Recipes -- Part II
--Main Meal Recipes -- Part III
--Pancakes and Fritters -- Part I
--Pancakes and Fritters -- Part II
--Sweets and Sours -- Part I
--Sweets and Sours -- Part II
--Vegetable Dishes


Index for Sweets and Sours - Part I
(butters, preserves, relishes)

Apple Butter
Apple and Peach Conserve
Bread and Butter Pickles
Carrot Marmalade
Chow Chow
Corn Relish
Cranberry Conserve
Ginger Pears
Mixed Fruit Preserves
Pepper Relish
Pickled Beets
Pickled Green Beans
Raspberry Rhubarb Jam
Red Beet Eggs
Spiced Gooseberries
Spiced Cantaloupe



APPLE BUTTER

4 qts. apples
2 qts. apple cider
2 cups sugar
2 cups dark corn syrup
1 tsp. cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.

APPLE and PEACH CONSERVE

2 cups apples, chopped
2 cups peaches, chopped
juice of 2 lemons
3 cups sugar

Use tart unpeeled apples and firm ripe peaches, cut into small pieces. Combine with lemon juice and sugar. Cook slowly until the apple is transparent (about 20 minutes). Pour into sterilized glasses, seal. Makes 7 6-oz. glasses.




BREAD and BUTTER PICKLES


1 gal. cucumbers
8 onions
½ cup salt
2 green peppers
2 red peppers

Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:

5 cups sugar
2 tablespoons mustard seed
2 tablespoons celery seed
1½ teaspoons turmeric
½ teaspoon ground cloves
5 cups vinegar

Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.



CARROT MARMALADE


1 lb. carrots
1½ lbs. sugar
2 lemons
½ cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juice of 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirring frequently. Add the chopped nuts, pour into hot, sterile jars and seal.

CHOW CHOW

2 qts. chopped cabbage
1 qt. chopped green tomatoes
6 large onions, chopped
3 sweet red peppers, chopped
salt
2 lbs. sugar
4 tablespoons dry mustard
3 tablespoons white mustard seed
1½ tablespoons celery seed
½ tablespoon ginger
vinegar to cover (about 8 cups)
1 tablespoon cloves

Put each kind of vegetable into a separate bowl and sprinkle a small amount of salt over each. Let stand 4 hours. Press juice from each vegetable and combine. Mix the dry ingredients and rub into a paste by using a small amount of vinegar. Then add all the vinegar and heat to boiling. Put in the vegetables and cook slowly for 20 minutes. Pack in sterile jars and seal. Cover jars with boiling water and simmer for 15 minutes. Makes 2½ quarts.



CORN RELISH

9 ears corn
1 qt. vinegar
1 cup sugar
1 tsp. salt
1½ tblsps. dry mustard
1 tsp. turmeric
1 medium head cabbage
2 medium onions, chopped
3 red peppers
2 green peppers

Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains from the cob. Chop the cabbage, onion and peppers into small pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add the corn and vegetables and boil until tender, 20 to 30 minutes, stirring frequently. Pour into sterile jars and seal. This makes about 8 pints.



CRANBERRY CONSERVE


4 cups cranberries
2 large oranges
1 cup chopped raisins
2 cups hot water
4 cups sugar
1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries and oranges, fruit and rind in food chopper. Add the hot water and bring to a boil. Cook quickly until fruit is soft. Add sugar and raisins. Cook over moderate heat, stirring often, until thickened. Add chopped walnuts or blanched almonds.


GINGER PEARS

5 lbs. hard pears
3 cups water
5 lbs. sugar
½ cup chopped preserved ginger
3 lemons juice and rind

Pare and core the pears. Dice or cut into thin slices. Add water and cook until tender. Add the sugar, ginger, the lemon juice and grated rind. Simmer mixture until thick and pears are transparent. Pour into sterilized jars and seal. Makes 5 pints.


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