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| Holderschmarren (Elderberry Scramble) Recipe |
Category: Ethnic / German
Rating:
N/A
Servings: 4
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Ingredients
500 gm elderberries, stems removed (a gene; rous lb)
250 gm peeled, [cored] pears, sliced (a ge; nerous 1/2 lb)
250 gm very ripe, pitted damson plums (a g; enerous 1/2 lb)
150 gm rye bread, or white [french] bread,; crust removed,
1 thinly sliced (a generous 5 oz)
1/2 liter milk (2 cups plus 2 tbsp)
50 gm butter (3 1/2 tbsp)
1 pinch salt
1 sugar and cinnamon to taste
2 tablespoon to 3 tb flour
1 juice of 1/4 lemon
Cooking Directions:
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
german
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