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Ausgezogenes Mehlmus

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German

Ingredients:

  • 80 g Flour (3/4 cup)
  • 1 l Milk (approx. 1 qt)
  • 120 g Sugar (1/2 cup plus 1/2 Tbsp)
  • 8 Egg yolks, whisked to a froth
  • 8 Egg whites, beaten to stiff peaks
  • Grated peel of 3 lemons
  • 1 pn Salt
  • 50 g Butter (3 1/2 Tbsp)

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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini