by Joe Kurzweil

My mother and father immigrated from Engelsbrunn and Segenthau, both close by Arad. I grew up on a farm in NY State in the 40s and we had some pretty “lean” years. My Mom made “schmutter” frequently for breakfast and for supper. It was very basic but boy was it good back then.

• 1 Cup flour
• ½ cup farina (or equivalent)
• 3 or 4 eggs
• Milk to thin—but thicker than pancake mix
• Pinch salt
• 1 tablespoon sugar

Scramble in pan with butter.

Serve with cinnamon and sugar to taste (if available – sometimes we didn’t have either)

Last updated: 12/15/2025