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Schmorra
by
Rose Mary Keller Hughes,
30 Oct 2009
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Comment: This was a low-budget meal and we
all loved it in our family. In fact, when my
nephew was an adult living in California, he called my
mother and said, "Grandma I am in my kitchen and you've
got to tell me how to make Schmorra--I
am so hungry for it!" As
she instructed, he made it--Schmorra
on that occasion wasn't a
cheap meal.
Mix ingredients in a large mixing bowl. Put
6 tablespoons lard in a heavy pan (Mom used a big black skillet).
When pan is hot, pour in the batter and let it cook a minute or two.
When it starts to set, break up in small pieces with the spatula.
Move it around often in the pan to keep from burning. Sprinkle with
sugar and cinnamon. Pour warm milk over all.
Additional Comments from Other
DVHH Members:
Anne Dreer
Schmorra
was quite popular In Croatia. We never added sugar to the
batter. It was a quick summer meal. Schmorra (High German Schmarren) was frequently served with lettuce salad. The
salad was usually abgebrüht. The dressing was melted
lard and vinegar brought to a boil, then while hot poured
over lettuce that had been sprinkled with salt. When no
lettuce was available it was served with preserved fruit.
In the postwar years in Austria and Germany, it was by no
means a cheap meal. My mother often made the batter for the
six of us with only one egg instead of five or six eggs. A
lot of recipes, or perhaps the better term would be 'methods
of cooking' got shortchanged on eggs, butter, lard or oil
during those hard times. I know of one elderly Donauschwaben
woman, who a few years ago told me if a recipe calls for
four eggs, one or two will do. People become very
“conditioned” by those lean years; later on the frugality
became hard to shake.
Nick
Tullius
Schmorre
(the ending "e" pronounced softly like the "a" in "about”)
was very common in the Banat, and often served with garden
salad as described by Anne (instead of lard, we diced and
melted some smoked bacon). A variety that I liked a lot was
Griesschmorre, made with cream of wheat (semolina).
And then there was a fancy Kaiserschmarrn with
raisins...
Hans Kopp
called it Schmarren
Ah
yes...schmorra!!! When we were kids, my mom would make them
on Fridays (we ate no meat). We did not pour milk over it,
just sprinkled it with sugar. We also had
kompote
with it (canned peaches or pears. Before the schmorra we
often had Einbrenn Soup, especially in colder
weather. I loved those meals, and still do.
Diane
Halas
My
grandmother was from Orczidorf and we called this
Schmutta (phonetic) . The kids called it "scrambled
pancakes;" we made it with butter not lard. We never ate it
with anything else but it was commonly a Lenten dish - no
meat. We also ate it for breakfast. When we did, we
Sprinkled it with sugar. The batter was essentially the
same as palachinta batter at our
house
David
Kemle
And we
called it Schmudda in Mramorak.
Joe Kurzweil
My Mom’s Schmutter
(Kurzweil Family Version of Schmorra)
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,
30 Oct 2009]
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