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Title: Ausgezogenes Mehlmus
Categories: German
Yield: 4 Servings
| 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) |
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
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