Welcome to this joint blog published by the Mennonite Heritage Center, the Goschenhoppen Historians, and the Schwenkfelder Library & Heritage Center.

Each week we will be offering articles, recipes, helpful tips and more relating to our Pennsylvania Dutch heritage and presence in contemporary life. Be sure to subscribe, so you receive new posts by email!

In this unprecedented time of staying at home, we hope you’ll be inspired to bring pieces of the past to your present through Pennsylvania Dutch cooking, gardening, and crafts.


By Alan Keyser. Sauerkraut was one of the basic fermented foods prepared from a preserved vegetable. James Mease found, “In Pennsylvania it is a very fashionable dish among the Germans, and when prepared with neatness, is highly palatable, especially when eaten with salt pork.” (Don Yoder, “The Domestic Encyclopaedia of James Mease, M.D. 1804,” PennsylvaniaContinue reading “Sauerkraut”


Something went wrong. Please refresh the page and/or try again.

Follow Our Blog

Get new content delivered to your inbox.