Sauerkraut Yankees
1983
First Published
4.06
Average Rating
218
Number of Pages
A newly revised edition of a groundbreaking work in the growing field of food history, Sauerkraut Yankees offers recipes from an 1848 Pennsylvania Dutch cookbook, rearranged into chapters with insightful introductory comments on some aspect of each dish its history, origin, or use in terms of Pennsylvania Dutch culture. The full gamut of the Dutch diet is represented, from calf's head soup, sauerkraut, and roasted suckling pig to pickled red beets, egg punch, and mince pie.
Avg Rating
4.06
Number of Ratings
18
5 STARS
33%
4 STARS
44%
3 STARS
17%
2 STARS
6%
1 STARS
0%
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