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Archiver > OHHAMILT > 2001-09 > 0999361747


From: "Robert M. Scharf" <>
Subject: [OHHAMILT] Heritage questions
Date: Sat, 01 Sep 2001 09:29:07 -0700
In-Reply-To: <84.1aa399c6.28c1860a@aol.com>


Ann Bergeldt has a good idea. My mother, who attended Frauenschule in
Oldenburg (Northern Germany) was a great cook; she is in a retirement
home now and no longer cooks. However, she is not afraid to comment upon
the quality of the food that is served there! Also, all of her 4 kids have
weight problems!

I am assuming that much of what she learned was from normal Northern
Germany cuisine, although perhaps it is more localized than that--ie.
Oldenburger cuisine. Along with more typically American meals, we ate
rouladen (stuffed cabbage rolls). My Dad loved his laberwurst mit speck da
dran, blutwurst, and head cheese. For New Years, the traditional meal was
herring salad (with pickled herring and caper seeds). Christmas was
high-lighted with loaves of stollen, pfeffernusse, marzipan and something
she called Christmas cookies with molasses, ginger and cardamon (if I
remember correctly).

To hook this up with surnames, she was a TEGTMEYER and Dad was a SCHARF,
hailing from Heppens, now a part of Wilhelmshafen. Her Mom was a SPRINGER
(from Vegesack) and Dad's Mom was a DENKENA(from Holland). This is North
Sea country---low, flat, gray and humid. My Dad remembered the slang name
for Wilhelmshafen--'Schlicktau' (Mudville).

Bob S CA

>A lot of you have shared wonderful memories and ingredients. How about
>coming back now and specifically telling us the surname, foods from that
>family line, and if possible -- where in Germany did they originate?

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