[VideoView]
Maria, Charlotte Kerer
Tyrolean dumplings, fritters and Schmarrn
video length:
01:42
interviewer:
Ruth Deutschmann
photography:
Benjamin Epp
copyright location:
Lienz
date of recording:
2008-08-25
English translation by:
Sylvia Manning ? Baumgartner
Italian translation by:
Nicole D´Incecco
???iuimd_video_v_zeit_zuordnung_en???:
1937
transcription:
And then - in the evening, we had mush, real mush, in a big pan. Everybody sat around the table, and everyone ate out of the same pan. And then we wiped our spoons - on the table cloth - and stuck them under the table top They weren't washed. they simply stuck them there, the spoons - And - the next time we used them again. Yes. What other meals were there? Yes, that was as follows: Sundays, Tuesdays and Thursdays we had Tyrolean dumplings. Fridays, homemade ravioli - Schlipfkrapfen, Mondays usually corn meal, and once in a while also a scrambled pancake dish, called Kaiserschmarrn, ... yes, Schmarrn. And otherwise - the same again. Repeatedly. And coffee in the morning. Malt coffee. Malt coffee was made with a - you had to grind it in a mill ... roast it beforehand; the barley grain in the pan, and then you ground it and added a little bit - there used to be fig coffee - added a little fig coffee and then you boiled that, yes. That was it. We didn`t ... know coffee beans. No one had bean coffee, only this ... malt coffee.