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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors



by Rose Mary Keller Hughes, 30 Oct 2009


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.

  • 3 cups flour

  • 1 teaspoon salt

  • 3 tablespoons sugar

  • 2 tablespoons melted lard (cold)

  • 2 cups milk

  • 1 teaspoon vanilla

  • 3 eggs

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

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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