Genealogy Immigration/Migration: German Immigration

German ImmigrationBy Barry J. Ewell

Immigration/Migration patterns for the Genealogists: Think like a historian
One of the most important considerations in finding our ancestor is immigration research. Immigration/migration patterns reveal clues to finding the origin of your immigrant ancestors.

Look at immigration from a historian’s point of view and not from the genealogical point of view.  Your trying to understand what you ancestors did and why.  As a genealogist, you wonder why your ancestors migrated. You look for clues that might direct you to the birthplace in country of origin. As genealogists the first thing we do is start searching through deeds, wills, bible records, and other such documents.  Documents can tell you Continue reading

Recipe: German Potatoes

Carefully wash one quart of potatoes, removing any defective part, cut a slice from the top of the potatoes, take out a little of the inside, chop it fine, mix it with half a pound of highly seasoned sausage or mincemeat, (cost six cents,) fill it into the potatoes, put on the piece you first cut off, and bake them for about three quarters of an hour in a quick oven. Serve them as soon as they are soft. Ten cents will cover the entire cost, and they will make a very hearty and nutritious meal, especially if the meat used is pork.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)

Recipe: German Baked Cabbage

Take a large cabbage; remove the outer leaves and the inside, leaving a frame. Chop all the cabbage from the inside and fry in hot grease with 1 sliced onion. Remove from the fire. Mix well with bread-crumbs and 1/2 cup of chopped ham, 2 EGGS, salt, black pepper and cayenne. Refill the cabbage; put on the outside leaves; cover the top with leaves. Put in a baking-pan; sprinkle with bits of butter and pour in 1/2 cup of water. Let bake until brown. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)