New England Boiled Dish (1859)

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PEASANT LIFE IN GERMANY
by Miss Anna C. Johnson
Fourth Edition
New York: Charles Scribner
1859

Pg. 23:  ...never once did we find the least hesitation in exhibiting to us garret and cellar, and initiating us into all the mysteries of _Braten_, _Suppe_ or _Eingemachtes_.*
*Roast, soup, and sweatmeats.
(OED has 1889 for "sauerbraten"--ed.)

Pg. 38:  When all have eaten and drunk they dispose themselves for amusement.  The first play is something like what we remember to have heard called _tag_, when a child; each stands by a tree, and one in the centre will try to find himself a place as the others run from tree to tree, and they try to change places so quickly that it shall be impossible.  Afterwards comes "blind Jacob."  One being blinded and standing in the centre of a ring, endeavors to recognize the others, who keep moving round to bewilder him as much as possible.
(OED has "blind man's bluff," but not "blind Jacob"--ed.)

Pg. 39:  Bonny-clabber, covered with powdered sugar and cinnamon--a delicacy well known and duly appreciated in the southern States of America, but not at the North.

Pg. 130:  The first course will be boiled beef, what in New England is called _corned_ beef, and this also is the _dish universal_ in Germany; with it we eat bread.

Pg. 130:  For _dessert_, we have a kind of cake, made very thin with _plums_, which are called _Zwetchen_, placed in rows close together all over the top, and baked in large tins three feet long.  When done, it is cut in strips and arranged _cobhouse_ fashion upon plates.
(OED doesn't have "Zwetchen"--ed.)

Pg. 210:  At Bremen, on the Weser, you have in the winter, as the greatest delicacy, _Braunkohl_ and _Pinkel_, which, translated, is cabbages and sausage...

Pg. 255:  (Lengthy description of "sauerkraut" in Germany--ed.)

Pg. 285:  The only cheese we have seen made in Germany is the little round ball in the palm of the hand, of sour milk, which is known in America as _Dutch cheese_, and made now and then as a curiosity. (...)  But Swiss and English cheese are everywhere to be purchased of ample proportions, green, yellow, and variegated.

Pg. 331:  We have never seen what in New England is called _boiled dish_, consisting of boiled beef, pork, tongue, and all garden vegetables.  The boiled beef is eaten alone or with bread; afterwards come the vegetables, and never more than two kinds, with perhaps rice.
(New England "boiled dish"!  "New England boiled dinner" is from the 1890s in Mariani/DARE, or 1936 in the OED--ed.)