Recipes

Eggnog from Phillis Pellman Good

Eggnog from Phillis Pellman Good

When eggs, milk, and cream are plentiful, eggnog does not need to be restricted to Christmastime. One respected cook explained, “We made eggnog fairly often. In fact, we had it more throughout the year than at holiday time when there were other goodies around. Of course we had the milk and eggs—and my dad had ulcers, so he drank eggnog for his stomach.”
Couverts6 cups
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Ingredients

  • 4 eggs
  • ⅓ cup granulated sugar
  • ⅛ tsp. nutmeg
  • dash of salt
  • 4 Tbsp. lemon juice or 2 Tbsp. apple cider vinegar mixed with 2 Tbsp. water
  • 4 cups cold milk
  • ½ cup cold cream

Instructions

  • Beat eggs until thick.
  • Mix in sugar, seasonings, and lemon juice or vinegar.
  • Add cold milk and cream, then beat until frothy.
  • Serve immediately.
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Course; Cold Drinks / Eggs
Cuisine; Amish

Grape Juice Concentrate

Grape Juice Concentrate

Grapes, especially the Concord variety, grow bountifully on arbors and fences on many Amish farms. Grape juice is served fresh in season; it is canned, often in concentrate form, for sharing with visitors, and at special times throughout the year.
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Ingredients

Instructions

  • Wash grapes, add water, and cook until soft.
  • Put through fruit press until juice stops flowing.
  • Add sugar and stir until dissolved.
  • Bring juice to a boil, then pour into jars and bottles.
  • Process in a boiling bath for 10 minutes.
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Course; Cold Drinks
Cuisine; Amish

Lemonade

Lemonade

Never mind that lemons didn’t grow in Pennsylvania’s orchards. “We got lemons at the store when I was a girl,” states a woman in her 50s. “We always had lemons in the summer for lemonade.” Relatively accessible and economical, the fruit brought variety to the hot-weather drink repertoire.
Couverts1 gallon
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Ingredients

Instructions

  • Wash and slice lemons.
  • Remove seeds.
  • Stomp lemon slices and sugar together with a potato masher until well mixed.
  • Add hot water to lemon and sugar mixture and stir to dissolve sugar and extract the lemon pulp and juice.
  • Squeeze lemon slices by hand to get balance of juice before disposing of slices.
  • Add cold water to mixture and stir until well blended.
  • Chill and serve.
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Course; Cold Drinks
Cuisine; Amish

Root Beer

Root Beer

Couverts1 gallon
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Ingredients

Instructions

  • Dissolve yeast in ½ cup warm water.
  • Dissolve sugar in 1 quart hot water.
  • Mix together dissolved yeast, sugar, and root beer extract in gallon jar.
  • Fill jar with warm water and stir until all ingredients are well combined.
  • Cover jar.
  • Set in warm sun for four hours.

Notes & Wine Advice

The root beer will be ready to drink the next day. Chill before serving.
Makes 1 gallon root beer
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Course; Cold Drinks
Cuisine; Amish

Frozen Meadow Tea Concentrate

Frozen Meadow Tea Concentrate

Couverts6 quarts
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Ingredients

Instructions

  • Boil sugar in 5 cups water.
  • Pour over garden tea.
  • Cover and steep for 1 hour.
  • Remove tea.
  • Add juices.
  • Freeze.

Notes & Wine Advice

This makes a concentrate which must be diluted with 2 parts water to 1 part concentrate.
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Course; Cold Drinks
Cuisine; Amish

Fresh Meadow Tea

Fresh Meadow Tea

Multiple varieties of tea grow in meadows, gardens, and flower beds in eastern Pennsylvania. The leaves can be used fresh, dried, or frozen. Many cooks keep a gallon jar of fresh tea in the refrigerator from May through September. They also see to it that tea leaves and stems are laid out on paper to dry in a little-used corner of the house. (It’s a way to insure a supply of meadow tea for hot drinks in the wintertime.) Those with access to a freezer have discovered the convenience of mixing up a tea concentrate and freezing it for some future occasions when time or the season does not allow making it with fresh leaves.
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Ingredients

Makes ½ gallon

Instructions

  • Stir sugar and pint of water together in a saucepan and bring to a boil.
  • Pour boiling syrup over tea leaves and let steep for 20 minutes.
  • Remove the leaves and let tea cool.
  • Add the lemon juice and enough water to make ½ gallon of tea.

Notes & Wine Advice

Serve either hot or cold.
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Course; Cold Drinks / Hot drinks
Cuisine; Amish

Cup Cheese

Cup Cheese

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Ingredients

Instructions

  • Let milk sour until it is very thick.
  • Heat to 120°, pour into a coarse cloth bag and let drain overnight.
  • Crumble curds until they are fine, then mix soda with cheese thoroughly.
  • Place in bowl, cover with a cloth and let set at room temperature for 3 days.
  • Stir every morning and evening.
  • At the end of the third day, place the bowl of cheese in the upper part of a double boiler.
  • Over heat, stir in salt and water until smooth.
  • Cheese should be thick and yellow, and have a sharp smell.

Notes & Wine Advice

Pour into cup-size containers. Cool, then spread on bread to serve. (Some folks like to drizzle molasses or honey over the cheese before eating.)
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Course; Cheese
Cuisine; Amish

Egg Cheese

Egg Cheese

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Ingredients

Instructions

  • Heat fresh milk to the boiling point.
  • Beat eggs until lemon-colored.
  • Add buttermilk or sour milk, salt, and sugar.
  • Beat just until mixed, then pour slowly into the hot, fresh milk.
  • Cover and let set for 5 minutes.
  • Stir mixture until curds and whey separate.
  • With a slotted spoon lift the curds into a mold with drainage holes on the bottom.
  • Layer the curds into the mold lightly to prevent the cheese from packing heavily together.

Notes & Wine Advice

When thoroughly cooled the cheese can be sliced out of the container or unmolded onto a dish and served as a spread for bread.
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Course; Cheese
Cuisine; Amish

Schmierkase

Schmierkase

Makes about 1½ quarts cheese
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Ingredients

Instructions

  • Let milk sour until it becomes very thick, then heat to 115°–120°.
  • Pour half of milk into a coarse cloth bag to drain.
  • Squeeze out as much liquid as possible.
  • Empty curds into a bowl and crumble.
  • Repeat process with remaining milk.
  • Let crumbs set at room temperature for 2 to 3 days (up to 5 days if a stronger flavor is desired).
  • To crumbs (should be about 4 cups) add baking soda and mix well.
  • Pour in double boiler and let stand for 30 minutes, then add 1¼–1½ cups warm water.
  • Bring to boil, stirring constantly.
  • Mix in butter and salt and finally the cup of hot water, adding it ¼ cup at a time.
  • Cook for 10–12 minutes, stirring to dissolve crumbs.
  • Allow to cool, then spread on bread and serve.
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Course; Cheese / Sandwich toppings
Cuisine; Amish

Pineapple Jam

Pineapple Jam

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Ingredients

Instructions

  • Cut pineapple into small chunks.
  • Put into saucepan, add water and cook until tender.
  • Stir in sugar and continue cooking until fruit thickens and is clear.
  • Pour into jars.
  • Process in a boiling-bath for 10 minutes.
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Course; Fruit / Sandwich toppings
Cuisine; Amish