[Sca-cooks] schmalz, butter-

Susanne Mayer susanne.mayer5 at chello.at
Thu Oct 20 12:01:22 PDT 2011

Hello all, again way behind (about 72 unread digests,...)

Uh, yes "(butter-)schmalz" is still a term used today, it is clarified 
buter.   Sometimes Schmalz it is just used by itself and jsut from the rest 
of the Text you have to find out what is meant. Schmalz (which seems to stem 
from "schmelzen"  = melting, as it DOES mean the resolidified fat melted 
from solids) does have different meanings in different cultural suroundings 
also.As some of us just know it as pure chicken or goosefat, others think 
purely of pigs fat and if you take the term "Schmalz-gebeäck" wich denotes 
mostly fat fried sweet dough it can be done in pigs fat or, much better for 
sweets, in clarified butter.
just my 2 cents



> Message: 9
> Date: Wed, 12 Oct 2011 13:33:08 -0400
> From: Sharon Palmer <ranvaig at columbus.rr.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] beer/ale, cheese soup
> Message-ID: <p06010293cabb7a1f3653@[]>
> Content-Type: text/plain; charset="us-ascii" ; format="flowed"
>>There was a whole discussion about schmaltz a while back.  I had only 
>>the term used to mean rendered chicken fat but it can mean any rendered 
> There are one or two places in Rumpolt were schmaltz clearly refers
> to butter, although mostly it has the usual meaning of fat.
> Ranvaig
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