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Category: Ethnic/German
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Ausgezogenes Mehlmus
Ingredients:
4 Servings
80 G Flour (3/4 Cup)
8 Egg Whites, Beaten To Stiff
1 L Milk (Approx. 1 Qt)
-Peaks
120 G Sugar (1/2 Cup Plus 1/2
Grated Peel Of 3 Lemons
-Tbsp)
1 Pinch Salt
8 Egg Yolks, Whisked To A
50 G Butter (3 1/2 Tbsp)
-Froth
Method of Preparation:
From Central Swabia. From grandmothers more thrifty times; rarely encountered today. Combine the flour and a little milk, and stir until smooth. Gradually add the remainder of the milk, the sugar and salt. Bring to a boil. Remove the pot from the heat, add the grated lemon peel. Carefully fold in the egg yolk froth and beaten egg whites. Pour the mixture into a buttered casserole dish and bake at medium heat for 20 minutes. Serves 4. From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 |
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