by Phyllis Pellman Good
“This beautiful book by a leading expert on Amish cooking highlights traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks. Phyllis Pellman Good has spent years researching these foods. She has interviewed Amish grandmothers and dipped into old books, diaries and recipe boxes. The dishes she selected are ones that were and continue to be popular in eastern Pennsylvania, usually in the Lancaster area. According to Good, they reflect the fruitfulness of Amish fields and gardens, as well as the group’s emphasis on family and community. Recipes include Lemon Sponge Pie, Chicken Corn Soup, Cornmeal Mush, Meadow Tea, Stewed Rhubarb, Tomato Gravy, Baked Dried Corn. “Roast” (the favorite Amish wedding meal), Raspberries with Knepp Church Spread, Sour Cream Sugar Cookies and Shoofly [shoo-fly] Pie. Also, Rivvel Soup, Apple Dumplings, Chow Chow, Corn Fritters, Scalloped Oysters, Hickory Nut Cake, Schnitz Pie, Hot Milk Sponge Cake, Cracker Pudding, Pig Stomach
Javier Zamora
Frederick Taylor
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