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An alternative interpretation commonly found among laypeople and scholars alike is that the Dutch in Pennsylvania Dutch is an anglicization or "corruption" (folk-etymological re-interpretation) of the Pennsylvania German autonym deitsch, which in the Pennsylvania German language refers to the Pennsylvania Dutch or Germans in general.
Soups, often featuring egg noodles, are characteristic of the Pennsylvania Dutch. [1] Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be ...
Pennsylvania Dutch English differs from standard English in various ways. [2] Some of its hallmark features include: Widespread devoicing of obstruents, such as “round” being pronounced “rount” or “eggs” as “ecks”. The use of certain vowel variants in specific phonological contexts. [further explanation needed]
The Greater Pennsylvania Dutch Country (Pennsylvania Dutch: Die Breet-Deitscherei (The Broad Dutchery) refers to this Pennsylvania region but also includes smaller enclaves of Pennsylvania Dutch-speaking areas in New York, Delaware, Maryland, Ohio, West Virginia, North Carolina, Indiana, Illinois, Wisconsin, Virginia, and the Canadian province ...
Pickled red beet eggs, long a common food at picnics and pot-lucks in the Pennsylvania Dutch country, have diffused into the folk cuisine of the surrounding "English" and become a popular snack that can be bought in supermarkets as far east as the Delaware River. A typical British recipe for pickled eggs includes eggs, vinegar, salt, and sugar.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
As soon as the butter begins to brown, I take the skillet off the heat, add the eggs, and immediately stir with a silicone spatula until the heat of the pan dies down and the scrambled eggs stop ...
Scots-Irish, Pennsylvania Dutch, Polish, [3] Ukrainian [4] and Croatian [5] immigrants to the area all provided certain loanwords to the dialect (see "Vocabulary" below). Many of the sounds and words found in the dialect are popularly thought to be unique to Pittsburgh, but that is a misconception since the dialect resides throughout the greater part of western Pennsylvania and the surrounding ...