Ausgezogenes Mehlmus

Title:
Ausgezogenes Mehlmus

Yield:
4 Servings

Categories:
German




Ingredients:





    80 g  Flour (3/4 cup)


     1 l  Milk (approx. 1 qt)


   120 g  Sugar (1/2 cup plus 1/2


          -Tbsp)


     8    Egg yolks, whisked to a


          -froth


     8    Egg whites, beaten to stiff


          -peaks


          Grated peel of 3 lemons


     1 pn Salt


    50 g  Butter (3 1/2 Tbsp)






 From Central Swabia.


 


 From grandmother's 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:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer


 Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)


 Posted by: Karin Brewer, Cooking Echo, 8/92


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini