Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways

by William Woys Weaver

A newly revised edition of a groundbreaking work in the growing field of food history, Sauerkraut Yankees offers recipes from an 1848 Pennsylvania Dutch cookbook, rearranged into chapters with insightful introductory comments on some aspect of each dish its history, origin, or use in terms of Pennsylvania Dutch culture. The full gamut of the Dutch diet is represented, from calf's head soup, sauerkraut, and roasted suckling pig to pickled red beets, egg punch, and mince pie.

Genres: Cookbooks

216 pages, Hardcover

First published April 1, 1983

Reviews

[Juli Anna · Rating 4 out of 5]

A fascinating romp in Pennsylvania German cuisine. The prose verges on dry at times, but this book is so full of interesting information that it can be forgiven.

[Kim]

Kathy - think I found it! Have added to my to-read list!