| 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 |
l |
Milk (2 cups plus 2 Tbsp) |
| 50 |
g |
Butter (3 1/2 Tbsp) |
| 1 |
pn |
Salt |
|
|
Sugar and cinnamon to taste |
| 2 |
tb |
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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