| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
German |
German |
4 |
Servings |
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) |
INSTRUCTIONS
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
A Message from our Provider:
“Been misunderstood? Imagine how God feels”