kaiserschmarren

KAISERSCHMARREN
RECORD NUMBER: 166
DISCLOSURE DATE
The designation “Kaiserschmarren” is usually associated with the Austrian Emperor Franz Joseph I (18301916). According to historians, the word component “Kaiser” may be derived from “Kaser” (alpine
dairyman) or “casa” (house).
TITLE
Kaiserschmarren (Imperial omelette)
ABSTRACT OR CLAIM
Kaiserschmarren is a classic Austrian pastry served as main dish or dessert.
The sweet pancake is torn into irregular pieces with a fork or shovel after baking. It is sprinkled with icing
sugar and traditionally enjoyed with stewed plums.
NAME OF PRODUCT, PRODUCTCLASS
Kaiserschmarren, imperial omelette, pastry
NAME OF REGION
Austria, Vienna
FIELD OF SEARCH
Food and dishes
NAME OF INFORMATION PROVIDER
Not specified
NAME OF APPLICANT FOR TITLE
Not specified
HOLDER OF KNOWLEDGE ASSOCIATED RESOURCES
Not specified
GRANTEE(S), HOLDER(S), ASSIGNEE(S) OR OWNER(S) OF TITLE, IF ANY
Not specified
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DESCRIPTORS
History of “Schmarren”: For centuries, “Schmarren” had been a simple rural dish of farmers, shepherds and
alpine herdsmen as milk, eggs, flour, and lard were usually available to them. Woodcutters loved the energyrich Schmarren which was easy to prepare with cheap ingredients over open fire. At that time, Schmarren
was considered poor people’s food.
Only in the 18th century, refined recipes for “Schmarren” were developed in bourgeois kitchen.
“Kaiserschmarren with Zwetschkenröster” (stewed plums), “Mehlschmarren” a simple version of
Kaiserschmarren without raisins), “Grießschmarren” (semolina pancake), and “Semmelschmarren” (bread
pudding) became synonyms of Viennese cuisine.
ETYMOLOGY
In 1563 the word “Schmarren” was mentioned in a wedding sermon by Johannes Mathesius, a German
theologian. Since the 16th century, the word “Schmarren” has been common. It originates from the
High/Upper German word “Schmer” (tard, pork fat) and “schmieren” (grease).
In Viennese dialect, the word “Schmarren” is also used for something inferior or for nonsense.
Thus, the saying “An Schmarren!” means “not in the slightest!” and “Red kan Schmarren” means “Don’t
talk rubbish”.
HISTORY OF KAISERSCHMARREN
One can assume that “Kaiserschmarren” has its origin in alpine areas and is derived from “Kaser” (alpine
dairymen) or “casa” (house). In the 19th century, Austrian chefs often used the word component “Kaiser”
(Emperor) for exquisite dishes.
LEGENDS AROUND KAISERSCHMARREN
It is said that woodcutters served Emperor Franz Joseph I. Schmarren during his hunting trip in the
Salzkammergut. It was refined with milk, raisins and eggs in his honour and named “Kaiserschmarren”.
A further legend has it that “Kaiserinschmarren” (literally Empress Schmarren) was invented for Empress
Sissi by a chef in Bad Ischl, the Emperor’s summer residence. The Emperor misunderstood the spelling and
thought that the sweet pancake was in his honour. Allegedly, Empress Sissi did not like raisins in the
pancake.
Another story says that “Kaiserinschmarren” was developed by court chefs in Vienna in 1854. Empress Sissi,
who was very cautious about her weight, did not enjoy it, so the pancake was renamed “Emperor
Schmarren”.
A further legend has it that chefs served the Emperor a pancake which had gone wrong and was torn.
Allegedly, the Emperor said “So ein Schmarren ist des Kaisers nicht wert” (such inferior is not worth the
Emperor).
REGION
Austria
SCHMARREN
Schmarren are pan-cooked sweet or piquant pastries in traditional Austrian cuisine.
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KAISERSCHMARREN
Kaiserschmarren is a sweet pancake containing raisins which is torn into irregular pieces with a fork or
shovel after baking. It is sprinkled with icing sugar and traditionally enjoyed with stewed plums.
METHOD OF PREPARATION FOR KAISERSCHMARREN (IMPERIAL OMELETTE) AND
ZWETSCHENRÖSTER
Recipe from Plachutta E. and Chr. Wagner (eds.) “The 100 Classic Dishes of Austria”
Ingredients for 1 serving
4 ¼ oz. milk
1 ½ oz. egg yolks
1/10 oz. vanilla sugar
Pinch of salt
2 oz. flour
2 oz. egg whites
½ oz. granular sugar
1 oz. butter
½ oz. raisins
1 oz. butter for baking
½ oz. granular sugar mixed with some cinnamon, for caramelizing
Icing sugar mixed with 10 % vanilla sugar for sprinkling
3 ½ oz. Zwetschkenröster, apple sauce or other compote
Mix two thirds of the milk with egg yolks, vanilla sugar and salt. Add the flour and whisk until smooth. Stir
in the reserved milk.
Beat the egg whites and granular sugar until compact but still creamy, then fold into the batter.
Heat the butter in a pan, spoon in the batter and spread evenly, sprinkle with the raisins.
Brown on the stove over a moderate heat, quarter, turn over and brown until done. Or bake in the oven for
15 minutes, cut up, turn over and bake for another 5 – 10 minutes until done.
Tear into pieces, sprinkle with the sugar and cinnamon mixture, and quickly caramelise on the stove by
moving the pan, or in the oven at 430°F (220°C).
Arrange on a plate, sprinkle with icing sugar and serve with preferred garnish.
ZWETSCHKENRÖSTER (STEWED PLUMS)
Ingredients for 8 servings
2 ¼ lb. plums
7 oz. granular sugar
¾ fluid oz. of water
1 piece of cinnamon bark
5 cloves
1 lemon halved
Wash, halve and stone the plums. Cut up the cinnamon bark and tie into a small linen cloth together with the
cloves. Bring water to boil together with sugar, the bag of spices and the lemon halves.
Add the plums, stew slowly for approx. 25 minutes, stirring occasionally, until tender but not too soft. Let
cool, remove the lemon and spices.
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KEYWORDS
Traditional Knowledge, Austria, Vienna, pastry, Kaiserschmarren, Emperor Schmarren, imperial omelette,
Zwetschkenröster
PROTECTION
None
REFERENCES
KARRER A. Kaiserschmarren. In: A la Carte. Das Magazin für Ess- und Trinkkultur, D+R Verlag, Vienna,
1B/2009. p. 90.
KELLERMANN M. Das große Sacher Backbuch. Mehlspeisen, Torten und Gebäck. Seehamer Verlag
GmbH, Weyarn, 1994. pp. 90-91.
MAYER-BAHL E. Das große Buch der österreichischen Mehlspeisen: Süße Traditionen von der Kaiserzeit
bis heute. (Josef Zauner-ed.) Munich, BLV 1997. p. 358.
MAIER-BRUCK, F. Klassische Österreichische Küche. Seehamer Verlag GmbH, Weyarn, 2003. p. 510.
MAIER-BRUCK F. Vom Essen auf dem Lande. Das große Buch der österreichischen Bauernküche und
Hausmannskost. Verlag Kremayr & Scheriau, Vienna, 1995. p. 174, p. 604.
PLACHUTTA E and Chr. WAGNER (eds.). The 100 classic dishes of Austria. Deuticke in Paul Zsolnay
Verlag, Vienna, 2003. p. 174, p. 168.
POHL H. D. Von Apfelstrudel bis Zwetschkenröster. Verlag Carl Überreuter, Vienna, 2008. p. 57.
POHL H-D. Zur Bairisch-Österreichischen Küchensprache. Onomasiology Online 7 (2006): pp. 16-33.
SIEVERS G. W. Genussland Österreich. Was Küche und Keller zu bieten haben. Leopold Stocker Verlag,
Graz, p. 308.
SANDGRUBER R . Kaiserschmarren
A Mehlspeis´...
Auch der Kaiser produzierte Schmarrn
Kaiserschmarren Wienerleben
Kaiserschmarrn Wissenswertes
Kaiserschmarrn Rezepte
Kaiserschmarrn Wikipedia
Heinz Dieter Pohl „Zur Bairisch-Österreichischen Küchensprache
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Schmarren für den Kaiser
Schmarren
Internet references last accessed February 17, 2010.
ORIGINAL LANGUAGE CODE
German
REGIONAL CONTACT
Not specified
AUTHOR OF GERMAN VERSION
Eva Sommer
ABRIDGED ENGLISH VERSION
Erhard Höbaus, proofread by Mirjam Freund
Note: The abridged English version does not claim to be a literal translation of the original German record
entry.
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