|Recipe Name:||Ausgezogenes Mehlmus||Submitted by:||Administrator|
|Number of Servings:||4|
80 Gram(s) Flour, 3/4 cup
1 Milk, approx. 1 qt
120 Gram(s) Sugar, 1/2 cup plus 1/2
8 Egg yolks, whisked to a
8 Egg whites, beaten to stiff
Grated peel of 3 lemons
1 Pinch(s) Salt
50 Gram(s) Butter, 3 1/2 Tbsp
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
Nutrition (calculated from recipe ingredients)
Calories From Fat: 91
Total Fat: 10.4g