The declining use of schmaltz, once a favored ingredient for spreading, frying, and flavoring, is a case in point. Formerly common delicacies, well loved among the immigrant and second generations, are relegated to the status of fond memory.
-- Anne Kaplan, Marjorie Hoover, Willard Moore, The Minnesota Ethnic Food Book, 1986
"...And I'm not going to argue with you because you can argue the schmaltz out of a matzoh and I haven't got the strength for that today."
-- Rhoda Lerman, God's Ear: A Novel, 1989
Schmaltz comes from the Yiddish shmalts and the German Schmaltz meaning "fat." It entered English in the 1930s.