| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Elderberries, stems removed |
|
|
a generous lb |
| 250 |
g |
Peeled, [cored] pears |
|
|
sliced a generous 1/2 |
|
|
lb |
| 250 |
g |
Very ripe, pitted damson |
|
|
plums a generous 1/2 lb |
| 150 |
g |
Rye bread, or white [French] |
|
|
bread crust removed |
|
|
Thinly sliced, a generous 5 |
|
|
oz |
| 1/2 |
|
Milk, 2 cups plus 2 Tbsp |
| 50 |
g |
Butter, 3 1/2 Tbsp |
| 1 |
pn |
Salt |
|
|
Sugar and cinnamon to taste |
| 2 |
T |
To 3 tb flour |
|
|
Juice of 1/4 lemon |
INSTRUCTIONS
From the Ries area. Melt the butter and briefly saute the fruit. Make
a thin paste of the flour and milk and add the mixture to the fruit.
Add the remainder of the milk. Add the sliced bread, and cook until
the plums are soft. Season with salt, sugar, cinnamon, and lemon
juice. 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, 9/92 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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