Plum jam on bread spread with butter, or possibly cream cheese. The recipe is from Pfalz: not too far from where my German ancestors settled in the 16th century (see below).http://madam-rote-ruebe.blogspot.de/201 ... ewurz.html
Below is a link to an interesting article if you're into this kind of thing. HIs argument that Pennsylvania Dutch cooking was intentionally dumbed-down and confused with what was purported to be "Amish" cooking is persuasive. His assertion that Pennsylvania-Dutch cuisine is closely patterned after Alsatian dishes pricked up my ears. My Amazon wish list now includes about a dozen new books about Pennsylvania-Dutch cooking, as well as cookbooks from the Alsace-Lorraine region and Germany's Black Forest, as I'd like to compare/contrast dishes from all three regions. Of course, Asatian cuisine and that of the Black Forrest has influences from France and Italy, and in the modern era it is probably more refined than Pennsylvania-Dutch. Still it will be interesting to see some broad influences remain - for example, treatment of wild game and roasts during the colder months of the year. There are probably similarities in all three cuisines, as well as regional aspects that set them apart.
On a personal note: Family lore has it that our family were originally Huguenots chased out of France after the St. Bartholomew massacre (1572); they moved from Strasbourg to Heidelberg and eventually settled close to Baden-Baden, where they were known as church builders. The French "Lhommedieu" was eventually Germanized to "Lamade." In the mid-19th century they emmigrated to the United States and settled in a German-American community in Williamsport, PA. Meals that my Dad grew up with were thus "German" in this regard, as family traditions remained tight through the generations.http://cooks.aadl.org/files/cooks/repas ... Winter.pdf