Pulp

A traditional dish from the Bergisches Land ( North Rhine-Westphalia ), which was particularly widespread during the Second World War, is still called Schmeerbrei . For centuries it was made in times of need and by poor people from flour , egg and milk and possibly bacon . In some cases, the dish is also referred to as gruel or smear .

history

Originally the meal - like the Bergisch waffles  - was made from oat flour instead of wheat flour, which gave it a hearty taste. The gruel is characterized by a particularly high proportion of milk. The mixture is stirred on a hot flame until it stops. Usually the hot porridge is served on a slice of grainy black bread.

Since it takes less eggs and milk to make a gruel than it does to make pancakes , the dish was probably created due to a lack of eggs and flour. The term slurry originally comes from Wermelskirchen in the Bergisches Land. The elderly population in particular still eats the dish today.

literature

• Allkemper, Gisela, “The cookbook from the Bergisches Land” (page 49), Verlag Hölker, Münster 1982, ISBN 3-88117-313-7

Web links

• Rhenish dictionary (see oatmeal)