Search results
Results from the WOW.Com Content Network
Pennsylvania Dutch soups are often thickened with a starch, such as mashed potatoes, flour, rice, noodles, fried bread, dumplings, and Riwwels or rivels, which are small dumplings described as "large crumbs" made from "rubbing egg yolk and flour between the fingers", from the German verb for "to rub."
The ideal eggnog is decadent with just the right amount of thickness from the eggs. Ronnybrook is the closest you can get to perfect homemade eggnog. Our tasters raved over the texture, describing ...
In Europe, older recipes frequently refer to "pounds" (e.g. Pfund in German, pond in Dutch, livre in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g).
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine.While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are apocryphal, including the persistent legend that the name comes from flies being attracted to the sweet filling.
Back then, it was a pretty simple recipe: egg beaten with sugar and milk or cream, plus some liquor to put the "spirit" in holiday spirit. Nowadays, mixologists offer a slew of creative spins on ...
Eggnog (/ ˈ ɛ ɡ ˌ n ɒ ɡ / ⓘ), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, [1] [2] [3] is a rich, chilled, sweetened, dairy-based beverage traditionally made with milk, cream, sugar, egg yolk and whipped egg white (which gives it a frothy texture, and its name).
Apple schnitz are dried slices of apples. Knepp, from the German "Knöpfe" for "buttons," are dumplings. [3]Although the Amish arrived during the early eighteenth century, this food was not common until the early nineteenth century, when Johnny Appleseed planted many orchards on the frontier of Pennsylvania, Ohio, and Indiana.
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: