Back Schmaltz Catalan Schmaltz Spanish שמאלץ HE Schmaltz Italian シュマルツ Japanese Schmaltz JV 슈말츠 Korean Гусиный смалец Russian Schmaltz Albanian שמאלץ YI
 Schmaltz derived from goose fat | |
| Type | Cooking fat or spread |
|---|---|
| Region or state | Jewish communities in central and eastern Europe,[1] eventually international adoption |
| Created by | Ashkenazi Jews |
| Main ingredients | Fat (chicken, goose, or duck) |
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 3,767 kJ (900 kcal) | ||||||||||||||||
0 g | |||||||||||||||||
99.8 g | |||||||||||||||||
| Saturated | 30 g | ||||||||||||||||
| Monounsaturated | 45 g | ||||||||||||||||
| Polyunsaturated | 21 g | ||||||||||||||||
0 g | |||||||||||||||||
| |||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||
| Cholesterol | 85 mg | ||||||||||||||||
Fat percentage can vary. | |||||||||||||||||
| †Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] | |||||||||||||||||
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.[4][5]
- ^ Yoskowitz, Jeffrey. "Schmaltz". 100 Most Jewish Foods. Tablet Magazine. Retrieved 15 March 2020.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
- ^ Marks, Gil. The Encyclopedia of Jewish Food. HMH.
- ^ Ruhlman, Michael. The Book of Schmaltz.