80 g Flour (3/4 cup)
1 l Milk (approx. 1 qt)
120 g Sugar (1/2 cup plus 1/2
8 Egg yolks, whisked to a
8 Egg whites, beaten to stiff
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.
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