Old Dutch Recipes
Old Dutch Recipes
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A Cookbook - A Taste of Pella includes many more Dutch Recipes and is available using gift shop tab. |
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Try out these Genuine Holland Recipes originally compiled and written down in 1937. Members of a women's church group, the Moonlight Mission Band, collected favorite recipes from Pella, Iowa's Dutch immigrants. The ladies created a cookbook to sell as a fund raiser during Tulip Time 1937. Proceeds from the cookbook sales supported religious mission work. All of the recipes have been tested, but these old recipes do not include exact measurements and directions common in more modern recipes. |
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Bread | ||
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Currant Bread 6 C. flour 1/2 C. sugar 1/2C. butter 1 cake yeast 1 1/4C. milk 2 eggs 1 pkg. currants 1 t. salt 4 oz. citron Add currants when molding for second time. Bake in slow oven. Pancakes 1 pt. sweet milk 4 eggs pinch of salt and flour to make thin batter For each cake drop a large spoonful of the batter into boiling lard and cook like doughnuts. Serve hot with jelly or syrup. |
Muffins Beat 3 eggs very light Add 2 1/2 C. sour cream in which has been dissolved 1 t. soda Add 2 1/3 C. flour, 3/4 t. salt These are to be baked on top of stove, in well buttered hot iron gem pans. Fill pans half way; when lower side is brown, turn with fork, and when done dip melted butter over them and sprinkle with powdered sugar. This is a favorite dish with the Dutch boys and girls. Pancakes - No. 2 12 eggs 1 qt. milk 1 C. flour 1 t. salt Beat eggs to a froth; add milk and salt, slowly stirring; pour it into flour. Cook very think layers on buttered griddle, turn when brown; roll up with butter and brown sugar. |
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Cookies | Top | |
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Dessert | Top | |
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Apple Fritters 1 C. flour 2 eggs milk 1/2 t. salt 6 sour apples Beat eggs, add flour, salt and enough milk to make a thin batter. Peel apples, core, but do not quarter. Slice in 1/4 inch slices. Dip in batter and fry in hot lard until light brown. Roll in powdered sugar. Apple Pudding with Cream 1 lb. sour apples 3 C. water 3/4 C. sugar 1/2 grated lemon rind 1 T. gelatin 1 C. cream Cook apples in water with lemon rind. Strain, add sugar and dissolved gelatin. When cool add whipped cream. Pour into mold and chill. Brown Betty 6 large apples 3 eggs 5 slices stale bread or rusk 3/4 t. cinnamon 1/2 C. butter 1/2 C. sugar Pare, core and cook apples to sauce. Add sugar, butter, cinnamon and broken bread or rusk. Beat eggs separately and fold into above mixture. Place in buttered baking dish. Bake in moderate oven until brown on top. Cake 1 3/4 lb. brown sugar 3/4 lb. butter 5 well beaten eggs 1 qt. sour milk 2 lbs. flour 3 t. cinnamon 2 t. cloves 2 lbs. raisins 1 lb. currants 1/2 lb. lemon or citron 3 t. soda dissolved in cold water Mix and bake in two tube pans using 1/2 C. butter to grease pans. Cover cakes while baking. Slow oven 3 hours. Dutch Tart 2 C. flour 1 C. butter 1 C. sugar 3 eggs 1 t. lemon extract Make a batter of the above mixture. Pour into a buttered angel food pan in alternate layers with the following fruit mixture: 2 apples 1 peeled orange 5/8 C. water 1/2 C. sugar juice of 1 lemon Cook apples in water until done. Strain. Add sugar and lemon juice and orange pulp. Cook again for a few minutes. Then place in layers. Bake in moderate oven. Fried Cakes 5 C. flour 3 eggs beaten 1 t. salt 1/2 pkg. currants 1/2 pkg. raisins 5 apples chopped 1/2 cake compressed yeast Mix the flour with milk enough to make a thin batter. Add remaining ingredients. Dissolve yeast in 1/2 C. luke warm water before adding to flour mixture. Mix well and let stand to rise 4 or 5 hours. Fry in deep fat like doughnuts. Drop from spoon. Roll in sugar. This is used as New Years treat Lemon Pudding 1 1/2 C. sugar 3 lemons 6 eggs 1 T. gelatin Beat egg yolks. Add juice of 3 lemons and rind of 1. Cook in double boiler. Add gelatin which as been dissolved in water. When cool add beaten egg whites and chill. Molasses Cake 1 C. sugar 1/2 C. lard or butter 1 C. dark molasses or sorghum 2 eggs 1/2 t. salt 1/2 t. nutmeg 1/2 t. cloves 1 t. cinnamon 3 3/4 C. flour 3/4 C. rich sour milk 1 t. soda dissolved in sour milk orange peel from 3 oranges Mix as usual. Bake in slow oven from 1 1/2 to 2 hours. Spread with butter when serving. Excellent with cheese spread. |
Orange Peel for Stroop Koek Rinds of three oranges 1/2 C. sugar 1/2 C. scant molasses Cut rinds very fine. Add 1/2 C. water and allow to cook a few minutes. Drain, add molasses, sugar and 1/2 C. water. Cook slowly until liquid has boiled down. Pastry Shells 1 lb. of hard butter 1 lb. flour 1 C. ice water pinch of salt Chop butter and flour until as fine as sand; add salt and water, a little at a time; keep chopping until it forms a dough. Roll with as little flour as possible into a large thin sheet. Fold and refold until like a small loaf of bread. Let stand overnight in a cold place; when ready for use cut off a small piece and roll as thin as cardboard; have two sized cutters and cut three pieces with the largest one and place on top of each other using a little water and flour to make them stick together. Then cut out two more and use the smaller cutter to cut out the center. Put together as the others and put them on the three in the same way. Bake in moderate oven. When serving fill with jelly. Poor Man's Pudding Line a buttered baking dish with buttered slices of stale bread. Slice apples on top. Sprinkle with 1/2 or 3/4 C. sugar and 1 t. cinnamon. Add 1 C. water and bake until brown on top. Rice and Macaroons 1 qt. milk 1 C. rice 1/2 lb. macaroons 1 egg 1 T. butter rounding 1/2 C. sugar Cook rice and macaroons in milk until done; add sugar, butter and beaten egg. Mixture must not be too dry. Put in baking dish and put in oven until light brown. Sand Tarts 1 C. butter 2 C. sugar pinch salt 2 1/2 C. flour 3 eggs--less 1 white Mix together. Roll out very thin on well floured board. Take equal parts of sugar and cinnamon and sprinkle over dough which has been brushed with white of egg. Cut in squares, place a blanched almond in center of each square. Bake quickly. Snipper Cake 1 C. sugar 1 egg 1 C. sour milk 1 C. molasses--dark or sorghum 5 C. flour 1 t. soda 10c orange peel Mix in usual way and bake in a slow oven 2 1/2 or 3 hours. Spread with butter when serving. Sorghum Cake 4 eggs 1/4 C. butter 1 C. dark molasses or sorghum 1 C. brown sugar 1 C. sour milk 1 t. soda 4 C. flour 1/4 t. cloves 3 t. cinnamon 1/4 t. nutmeg 2 orange peel candied Mix as usual. Pour into two bread pans. Bake one hour in slow oven. Steamed Pudding 2 C. flour 1 C. buttermilk 1 egg 1 1/2 C. molasses pinch salt 2 C. corn meal 1 t. soda Mix well. Pour into a salt sack. Tie securely to allow for doubling in size. Place in kettle of boiling water and cover tightly. Steam for one hour. Serve with fruit sauce or molasses. |
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Cream Rolls Make a rich pastry by using: 1 C. butter 1 1/2 C. flour Cold water Roll thin, cut into strips and roll around finger shaped molds. Bake until light brown. Fill with whipped cream or marshmallow filling. Cream Puffs Boil together 2 C. water and 1 C. butter. Add 2 C. flour well sifted, stirring constantly. When smooth remove from fire and add eight eggs, two at a time. Beat thoroughly and bake in buttered gem pans in a hot oven. Fill with whipped cream or custard. Dried Apricots 1/2 lb. apricots 2 - 3 C. sugar 2 1/2 C. water grated lemon peel 1/2 C. wine or berry juice Cook apricots, sugar and lemon peel. When nearly done (about 1/2 hour) add wine or berry juice. Dutch Handkerchiefs Mix with just enough cold water to roll very thin. Cut in 4 inch squares. Beat together 1 C. sugar and white of 1 egg. Put 1 t. of this on each pastry square. Pinch the four corners together and bake quickly.
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Figure 8's 1 C. butter 1 1/3 C. sugar 1/4 t. salt 1 t. vanilla 1 egg beaten--add milk to make 1/2 C. liquid 2 t. baking powder sifted with 4 C. flour Cream butter and sugar. Add other ingredients and mix well. Chill. Take small pieces of dough and roll with hands until thickness of pencil. Form into figure 8, dip in unbeaten egg whites, then in sugar. Bake 10 to 15 min. in moderate oven. Makes 60 cookies. Pastry Letters Have a rich pastry dough chilled and ready to roll. Mix: 1 lb. sweet almonds 2 C. sugar 3 eggs grated rind of one lemon water Grind almonds fine, add sugar and lemon, beaten eggs and enough water to make a firm mixture. Roll pastry quite thin into a long strip. Place almond filling on pastry and roll like jelly roll. Do not make roll thicker than two inches. Cut and form into letters desired. Bake until light brown. Brush with milk and sprinkle with sugar. Holland Fritters Bring to a boiling point 1 C. water, 1 T. butter, pinch of salt; when boiling sift in 1 scant C. flour and stir until very stiff paste. Let cool. Then add 4 eggs, 1 at a time. Beat hard and drop a small teaspoonful at a time in hot lard. They should more than double their original size. Serve hot with maple sugar syrup. |
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Meat | Top | |
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Breakfast Dish Cook the portion of one pig's head until meat loosens from the bones. Put through the meat grinder, season with salt and pepper and return to liquid. When boiling stir in enough corn meal to make a medium thick mush and cook slowly for 15 min. Keep stirring. Pack in pan to mold. Keep in cold place. When ready to use, unmold, slice and fry like mush. Head Cheese 2 lbs. beef 2 lbs. lean pork 1 C. vinegar 1 T. salt 1 t. pepper pinch of cloves and allspice Cook meat until well done and boil down until only a pint of juice is left. Dice meat, put back into liquid, add vinegar and spices, boil a few minutes. Place in mold and keep in cool place. Slice thin to serve. Lemon Butter juice of 3 lemons and rind of 1 1/2 6 eggs 1 C. sugar Steam in a basin over hot water until it will drop thick from end of spoon. To be eaten cold with meats. Main Dish 1/2 lb. pot roast 4 C. diced carrots 4 C. diced potatoes salt - pepper 1 C. sliced onions Put meat into enough water to cover. Add 1 1/2 t. salt and cook until half done. Add carrots, cover and cook 1/2 hour longer. Then add potatoes and onions and cook until potatoes are done. Remove meat to platter and slightly mash the vegetables. Arrange around meat and serve. There should be little liquid left when done. Meat Rolls Take skin of fresh pork, strips of about six by ten inches. Lay fat side up. 1/4 lb. lean pork 1/2 lb. beef Cut in strips and lay at one end. Season with pepper, salt and cloves. Sprinkle seasoning over meat and skin, roll tightly; tie with cord to keep in shape. Put in kettle, cover with boiling water and cook until very tender. Remove carefully so as not to break the rolls. Put in a jar and cover with cold cider vinegar. One Dish Meal Boil a piece of beef and when almost tender add several onions and carrots cut up. Season with salt and pepper. Boil potatoes separately and when done mash them. The liquid on the meat and vegetables should be boiled down to not more than 1 C. of liquid. Just before serving add the mashed potatoes and mix thoroughly. |
Pig in Blanket 4 C. sifted flour 3 t. baking powder 1 C. butter 2 lbs. ground pork, seasoned Add enough water to make a dough that will roll easily. Cut dough in squares. Form meat into rolls one inch thick and four inches long. Roll dough around meat. Bake in moderate oven until light brown. Roast Chicken Dutch Style After chicken has cooked one hour, add salt. Allow three hours for chicken one year old. When ready to serve make brown gravy from remaining liquid. Sausage 1 lb. beef -- chop or grind 1/2 lb. pork -- chop or grind Add: 2 C. fine rusk 2 eggs salt and pepper Make up into balls; fry brown in butter. Sour Tongue Soak 1 fresh beef tongue in vinegar over night. Add one onion sliced and a little salt. Remove from this water and cook slowly in water to which a little vinegar and mixed spices have been added; put spices in bag. Cook until well done. To the liquid that is left, add raisins and thickening to make sauce to be served with the tongue. Serve hot. Sour Beef Stew 1 T. butter 1 onion cut up and browned in butter Add meat and 1 C. vinegar, one small handful raisins; pepper and allspice (whole and put in thin bag to cook) add salt. When meat is tender (if fresh meat is used) thicken gravy with small pieces of ginger bread or molasses and flour. As vinegar boils away, add water. Spiced Tongue Soak fresh pig's tongue in vinegar over night. Prepare 6 or more. Remove and cook until tender in water to cover, 1/2 C. vinegar, 1 sliced onion, 1/2 C. sugar, 3 bay leaves, 2 t. salt, 4 cloves, 4 whole peppers. Skin when tender. This will keep several weeks if kept in the brine. |
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Salad | Top | |
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Herring Salad 2 salt herring, soak over night remove bones and chop 3 apples chopped onion to taste 2 hard boiled eggs cut 1 stalk celery pinch of cinnamon pepper juice of one lemon or vinegar Mix well and serve chilled. |
Raw Sauer Kraut Salad 1/2 lb. kraut 1 onion chopped 12 seeded olives 4 small pickles French dressing Mix well and let stand for one hour. Serve with pork or game. Red Cabbage Salad 1/2 lb. red cabbage cut fine 2 apples chopped 1 small piece of bologna cut in cubes salt, pepper and mustard to taste Mayonnaise dressing |
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Soup | Top | |
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Bean Soup 3 C. dried beans 1 pigs foot or 2 lbs. pork 1 large potato 1 medium onion celery to taste Soak beans over night. In morning boil in water enough to cover; add 1/2 t. soda, boil 15 min. and drain. Add three quarts of fresh water and the pork. An hour before serving add potatoes, celery onion and salt to taste. (If thick, add boiling water.) Buttermilk Soup 2 qts. buttermilk 3/4 C. flour Mix flour with a little water until smooth; add 1 pint of the buttermilk. Let come to a boil, stirring constantly to prevent separating. Now add the rest of the buttermilk, a little at a time. Serve hot with sugar or molasses to taste. Barley, rice or oatmeal cooked may be used in place of flour. |
Pea Soup Wash 2 C. peas and soak over night in 4 qts. of water. Next morning cook peas in same water in which they were soaked. Add: 2 pigs feet 1 T. salt 1 small bunch celery 3 onions 6 potatoes cut fine Boil slowly for several hours. Improves with long cooking. Pea Soup 2 lbs. pork 2 C. dried peas soaked overnight in rain water Put meat and peas in 4 qts. of water. After boiling for two hours, put in four potatoes cut fine, three medium sized onions also cut, one stalk celery. Salt and pepper to taste. If hard water is used put in pinch of soda while soaking. Wine Soup 1/4 C. tapioca 1 qt. water--cook until clear Add: 1 C. raisins 1/2 C. sugar 1 C. grape juice or wine Good served with croutons. |
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Vegetables | Top | |
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Canned Red Cabbage 3 qts. shredded red cabbage 1 qt. quartered apples Cover with 1 C. vinegar to every quart of water. Boil until tender and seal in glass jars. To prepare for the table: Drain off extra liquid, add a little salt, 1/2 C. sugar and lump of butter. Cut Green Beans Cut fresh green beans with cutter or shredder. Pack in stone crock alternating layers of beans and coarse salt. Cover with cloth and place weight on top to form brine. When preparing to serve: Take as many as wanted from crock. Cover with boiling water, drain and repeat until salt is drawn out. Now cook with a piece of pork or bacon. Season with pepper and nutmeg. Or omit meat and season with large lump of butter, 1 t. sugar, and pinch of nutmeg. Endive Cut the endive very fine as you would cabbage for slaw; after cutting let it stand at least 2 hours in cold water before preparing for the table; drain thoroughly. When ready to serve mix with the following dressing: 3 large potatoes (hot) and creamed with 1 T. butter, a little salt and pepper, 1 t. sugar and vinegar to taste, about 1/2 C. Mix with endive and serve at once. |
Kale 1 bologna or 2 lbs. pork shoulder 2 lbs. kale 4 C. diced potatoes If pork shoulder is used, cook it in salted water until tender. If bologna is used heat thoroughly. Evaporate the liquid until meat is almost dry. In the meantime put kale in salted water and let stand 1/2 hour. Then cook in plenty of water 1/2 hour and drain. Squeeze until dry and cut up fine. Add kale to meat, season with salt and pepper. Over this put diced potatoes and steam until potatoes are done. Take out meat and shake up kale and potatoes. Red Cabbage 1 medium sized head red cabbage cut up 1 apple, cut 1 t. salt Boil in a little water until tender. When done add: 1/2 C. sugar 1/4 C. vinegar 1 T. butter a little flour to thicken Spinach Pick and strip off all fibrous stems. Wash well and cook with a little salted water. Do not cover. Do not cook more than 15 min. Drain and chop fine. Flavor with nutmeg and lump of butter. Sugar Peas 1/2 gal. sugar peas. String and use pods. Barely cover with water and little salt. Cook until tender. Drain and add large lump of butter and season with a little sugar and pepper. |
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