If you sit down at a traditional Pennsylvania Dutch table—whether in a farmhouse in Lancaster County or at a fire hall wedding reception in Berks County—you will notice something distinct about the geography of the meal. The center is dominated by the heavyweights: platters of roast chicken, baked ham, or pot roast. But the perimeter? The perimeter is a riot of color, packed with small bowls, crocks, and saucers that seem to multiply the longer you look at them.
This is the domain of the Seven Sweets and Seven Sours.
For generations, food historians and tourists alike have been fascinated by this culinary custom. It is a tradition that speaks to the heart of Amish and Mennonite culture: a deep connection to the land, a mastery of preservation, and an intuitive understanding of flavor balance that predates modern gastronomy by centuries.
A Myth or a Menu?
The legend goes that a proper Amish “company meal” requires exactly seven sweet side dishes and seven sour side dishes to be considered complete…