Amish Tastes
Marty Martindale

The Armish people have a reputation for self-denial and thrift, shunning many worldly conveniences. However, they substitute dinnertime and its joys for any deprivation. Truth is, they love the wine they make themselves, shun additives, are not vegetarians and adore their sweet, exotic desserts.

They use lard, also butter and avoid margarine. Artificial flavorings, highly-fructose corn syrup and food coloring are also avoided.

Celery, for instance, is an important vegetable when it comes to their weddings.  First they arrange “bouquets” of celery stalks on dining tables and make sure they serve their Creamed Celery, celery stewed tender in sugar and vinegar, then sauced with flour, milk and mayonnaise and served hot.

Mennonites and Amish come from a Protestant group called the Anabaptists funded in the 16th century. Each group later went their own ways mostly due to differences in scriptural interpretations. The Amish made their homes in over twenty U.S. states and Canada with the heaviest concentration being in Ohio and Pennsylvania. As many were of German descent, they became known as the Pennsylvania Dutch. Not all German Pennsylvanians are Amish.

Frequently consumed Amish foods:

  • Apple butter
  • Bean soup
  • Beef
  • Black coffee
  • Bologna
  • Butter noodles
  • Cabbage
  • Cheese
  • Chicken
  • Chicken corn soup
  • Chipped beef gravy
  • Chow-chow
  • Eggs
  • Fresh fruits
  • Hamburgers
  • Homemade bread
  • Hot dogs
  • Hunted animals
  • Lemonade
  • Mexican-style foods
  • Milk
  • Peanut butter sweetened with molasses
  • Pickled beets
  • Pickles
  • Pizza
  • Pork
  • Pork
  • Pot pies
  • Potatoes
  • Potatoes
  • Pretzels
  • Raw milk
  • Rhubarb
  • Sauerkraut
  • Scrapple
  • Smoked meat
  • Snitz pie
  • Tea
  • Whoopie pie
  • Zucchini


It has been stated the Amish tend to be heavier in weight. However, it is felt it would be worse due to their large amount of sweets but for the heavier activity they engage in due to their lack of many farm work labor-saving devices.

Below are foodsites with Amish recipes: 


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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