Ausgezogenes Mehlmusgerman 80 gm flour (3/4 cup) 1 liter milk (approx. 1 qt) 120 gm sugar (1/2 cup plus 1/2 tbsp) 8 egg yolks, whisked to a froth 8 egg whites, beaten to stiff peaks 1 grated peel of 3 lemons 1 pinch salt 50 gm 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 |
