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| Ausgezogenes Mehlmus Recipe |
Category: Ethnic / German
Rating:
N/A
Servings: 4
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Ingredients
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)
Cooking 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
german
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