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balkenbry

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balkenbry n Also sp balken brie, balkenbrij [Du balkenbrij (older sp balkenbry); see quot 1981] swMI and other Dutch settlement areas Cf bry n

A dish similar to scrapple n.
1940 AmSp 15.83 swMI, Balkenbry [ˈbɑlkənbrɑɪ]. A loaf made of pork liver and lean pork, cooked, and later sliced and fried. 1949 Holland Eve. Sentinel (MI) 1 Feb 1/5, [Advt:] Breakfast 7 A.M.—Snack Shack—Dutch Balkenbry. 1950 WELS (Foreign foods favored in your neighborhood) 1 Inf, seWI, Balken brie. 1961 Holland Eve. Sentinel (MI) 16 Feb 1/7, [Advt:] Home Made Balkenbrij 59¢ lb. Ground Beef, 3 lbs. 99¢. Saggers Market. 1964 (1971) Eet Smakelijk 307 swMI, Balkenbrij. Ibid 567, Balken Brij—Dutch Breakfast Mush. . . Slice as needed and fry slices brown. . . Serve as a breakfast dish in place of bacon or sausage. 1969 DARE (Qu. H43, Foods made from parts of the head and inner organs of an animal) Inf MI102, Balkenbry [ˈbɔlkənˌbrɑɪ]—mainly liver and pork; mixture is cooked, stuffed into a cloth bag, spices added, then recooked; the slices are cut off and fried. . . similar to liver sausage. 1981 DARE File nwIA, The word brij occurs especially in the names of two Dutch dishes, both of which involve a brewing or mixing process— balken brij, and soepen brij (which is also simply called brij ). . . Balken brij contains scrap meat from a hog. Traditionally, the mixture was placed in a flour sack and hung from the balken (beams or rafters) where it cured and dried for at least a month or two. It is eaten sliced and fried, with syrup. Balken brij is usually made in early November at hog-butchering time and often eaten around Christmas. 1989 Hist. Pella IA 2.216 csIA, Balken Brij was served on the farm and had cracklings, a breakfast dish Marlys Korver De Wild of Pella never got up for as a child.
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