Stiles/Akin
Sergeant Major
- Joined
- Apr 1, 2016
- Location
- Atlanta, Georgia
I saw this mentioned in Pennsylvania folklore that German Farmers made and was curious. The recipe also includes Ham or Turkey. Sounded like it would be worth a try.
The folklore said it like this.
"The chief dish, whether a roast, fowl, or shnits un knep, was common property, and each, after helping himself, would break his bread into small pieces, and sop them in the gravy on the central dish, generally by means of a fork, though sometimes even with the fingers.
Shnits un knep was prepared by first making small dough balls, or dumplings, of flour, and adding thereto a sufficient quantity of sliced, dried unpared apples, and a piece of meat. These, being deposited in a kettle, were covered with water and thoroughly boiled and then served in a large, deep plate."
I found this recipe below
Schnitz un Knepp
2 cups dried apples
1 two-pound smoked ham ( picnic shoulder or boned butt is ideal)
2 tablespoons brown sugar
Dumplings
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 egg lightly beaten
2 tablespoons butter, melted
1/2 cup milk approximately
1. Day before, cover the apples with water and let soak overnight.
2. Next day, place the ham in a kettle, cover with cold water, bring to a boil and simmer, covered about two hours. Add apples, soaking water and brown sugar and cook one hour longer.
3. To prepare dumplings, combine the flour, baking powder and salt. Stir in the egg, butter and enough milk to make a fairly stiff flour.
4. Drop the butter by spoonfuls into the simmering apple and ham mixture. Cover and let cook thirty minutes. Six to eight servings.
http://oldcooking.blogspot.com/2011/09/schnitz-un-knepp-apples-and-dumplings.html
http://www.sacred-texts.com/ame/fpg/fpg02.htm
Folk-Lore Of The Pennsylvania Germans.
PART II.
Journal of American Folk-Lore 2:4 pp. 23-35 [1889]
The folklore said it like this.
"The chief dish, whether a roast, fowl, or shnits un knep, was common property, and each, after helping himself, would break his bread into small pieces, and sop them in the gravy on the central dish, generally by means of a fork, though sometimes even with the fingers.
Shnits un knep was prepared by first making small dough balls, or dumplings, of flour, and adding thereto a sufficient quantity of sliced, dried unpared apples, and a piece of meat. These, being deposited in a kettle, were covered with water and thoroughly boiled and then served in a large, deep plate."
I found this recipe below
Schnitz un Knepp
2 cups dried apples
1 two-pound smoked ham ( picnic shoulder or boned butt is ideal)
2 tablespoons brown sugar
Dumplings
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 egg lightly beaten
2 tablespoons butter, melted
1/2 cup milk approximately
1. Day before, cover the apples with water and let soak overnight.
2. Next day, place the ham in a kettle, cover with cold water, bring to a boil and simmer, covered about two hours. Add apples, soaking water and brown sugar and cook one hour longer.
3. To prepare dumplings, combine the flour, baking powder and salt. Stir in the egg, butter and enough milk to make a fairly stiff flour.
4. Drop the butter by spoonfuls into the simmering apple and ham mixture. Cover and let cook thirty minutes. Six to eight servings.
http://oldcooking.blogspot.com/2011/09/schnitz-un-knepp-apples-and-dumplings.html
http://www.sacred-texts.com/ame/fpg/fpg02.htm
Folk-Lore Of The Pennsylvania Germans.
PART II.
Journal of American Folk-Lore 2:4 pp. 23-35 [1889]
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