Guten Appetit!


Recipe Coordinators:
Anne Dreer & Rose Vetter


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


Grandmother Klara's Einbrenn Sauce

by Joe Ritter, 28 Sep 2006

Comment:  The latest interchanges about favorite remembered foods brought to mind a sauce which my grandmother Klara (originally from Sekeschut) always used to greatly improve the texture and flavor of many canned vegetables. She called it either einbrenn sauce or simply, "einbrenn."  Einbrenn is basically the same as a French roux.

  • 2 tablespoons of fat (e.g. bacon drippings, Crisco, butter, or originally probably lard) 

  • 2 tablespoons of flour for every cup of liquid to be thickened

The fat is melted and then the flour is added to it, lightly cooking until bubbly.  This mixture is added to the liquid to be thickened.

Einbrenn spinach was a favorite in our family using bacon drippings as the fat.  The einbrenn was combined with chopped, cooked spinach and crumbled bits of crisply-fried bacon were added. 

[Edited by Rose Mary Keller Hughes. Published at DVHH by Jody McKim Pharr, 28 Sep 2006]




To contact a recipe submitter, see our
Contact Registry

Last Updated: 25 Jul 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria 2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive