Boil about 2 ½- lbs. Of ham (cured ham, not too fat) for
3 or 4 hours. The previous evening put to soak 2 lbs. Of schnitz
(dried slices of apples) in water enough to more than cover, as
they swell. When the ham is nearly cooked add the soaked schnitz
and boil one hour more, very slowly.
In the meantime, make the "Schweden Knophle" thus: Sift
1 ¾ cups flour, ¼ cup cornmeal and 1 teaspoon of salt
into 1 pint of boiling water, stirring well. Add four tablespoons
of butter. Take off the heat and allow to nearly cool. Add three
eggs, one at a time, stirring well. Have in a skillet about ½
inch of hot fat and fry this dough by table spoonsfull, each one
being first dipped in beaten egg (about 2 eggs well beaten). Brown
them on both sides. Serve on plate with boiled schnitz and meat.
The above old German recipes, sometimes called Pennsylvania Dutch
cooking, were used by the older families. Both my grandmothers,
Mrs. John J. Heim and Mrs. Jacob G. Heim used them, as well as my
mother Mrs. Samuel F. Heim. They had no cook books as we know them
today, nor did they have written recipes. All cooking was done from
memory, no matter how complicated, and so a recipe was next to impossible
This article taken from the "Folklore" of a Pennsylvania
Colony in Nebraska book, complied and edited by Elma Heim Larimore.
It sells for $30 and can be ordered by going to the sell link for