Ausgezogenes mehlmus

4 servings

Ingredients

Quantity Ingredient
80 grams Flour (3/4 cup)
1 litre Milk (approx. 1 qt)
120 grams 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 pinch Salt
50 grams Butter (3 1/2 Tbsp)

Directions

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

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