Traditional Amish Foods
The Amish are a group who originally settled in Pennsylvania during the 1700s. According to the website Food by Country, the Amish have roots in Germany and Switzerland, but their food also has influences from the areas of the United States where they settled, which were rich in wheat, rye, barley and corn. Food is a tradition among the Amish because it promotes fellowship. There are many traditional Amish foods which are also found in American dishes. Does this Spark an idea?
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Friendship Bread
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The Amish friendship bread is a bread which takes a total of 10 days to make. The website Amish Recipes states that the bread is a representation of the Amish culture and the simplicity of their life. On the 10th day, the bread batter is separated into four equal parts and three parts are given to friends, hence the name "friendship bread." The fourth part is mixed with eggs, oil, flour, sugar, cinnamon, baking powder, baking soda, salt and dried fruits and nuts before being baked at 350 degrees Fahrenheit.
Sauerkraut
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Sauerkraut is one of the food items which traveled with the Amish to the United States from their German and Swiss background. Sauerkraut is a type of pickled cabbage which the Amish use in cooking. It is put in Amish soups and breads, as well as eaten on the side of various meats.
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Snow Ice Cream
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Snow ice cream is a sweet treat and a traditional and simple Amish dessert. It is only made during the winter, when snow is piled high. Use 2 ½ qt. of clean snow, taken from the top layer of freshly fallen snow only, and mix it gently with ½ cup of milk, 1 tsp. of vanilla and 1 cup of sugar before serving the ice cream immediately.
Jam
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Fruit jams are a traditional food item for the Amish. Amish families do not use modern appliances and thus can or dry fruits and vegetables. One option for fruits like strawberries is making them into a jam to preserve them. Strawberry jam or similar berry jams are made from 1 qt. of fresh strawberries, 2 tsp. of lemon juice and 4 cups of sugar. The berries are cut into halves and cooked on medium heat with 2 cups of sugar added in. The mixture is boiled for five minutes before being removed from the heat and adding in lemon juice and 2 cups of sugar. It is placed back on the stove and cooked for 10 more minutes with constant stirring before removing and allowing it to stand for 24 hours in a covered pan. After 24 hours, the jam is put into glass containers.
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References
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