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Sunday, September 21, 2014
Canajoharie, NY ,
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Palatine German Recipes

Thursday, July 31, 2014 - Updated: 1:03 AM

-- Pease Porridge

1 lb. dried peas (soak overnight)

1/3 lb. slab bacon (cubed)

2 carrots (chop)

2 onions (chop)

2 turnips (chop)

1 tbs. savory, mint, sage, thyme, etc. (chop)

Method:

Place all ingredients in a pot and cover by one inch with water. Cook three hours until it loses its shape. Add water if needed. Mash and serve.

-- Gumbis

1 ham hock

1 qt. water

4 apples (slice thick)

1/2 cabbage head (shed)

4 onions (slice)

2 cups slab bacon (cut lardons)

2 veal sausages (cook and slice)

Method:

Simmer hock in water two hours to make stock, strain and reserve. Pick meat from hock and reserve. Layer remaining ingredients (including ham) in an earthen casserole beginning and ending with cabbage. Moisten with 3/4 cup stock, Bake covered for one hour. Add additional stock if too dry.

Source: George Girardey, "Hochst Nutzliches Handbuch uder Kockkunst", 1842

-- Scrapple (of the Mohawk Valley)

1-1/2 lb. pork shoulder

2 ts. salt

Dash of clove ground

1 ts. marjoram

1/2 lb. pork liver

1/2 cup onion (dice)

1/4 ts. thyme

1/2 ts. ground pepper

1-cup corn meal

1 ts. sage

Method:

cook pork and liver in 1 qt. water for one hour, drain, reserve broth, chop fine. Combine corn meal with 1-cup water, 2-cups broth. Cook stirring until thick. Add all and simmer one hour. Pour into loaf pan. Chill to set.

Source: Am. Fireplace

     

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