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Title: Holdermus (Elderberry Mush)
Categories: German
Yield: 4 Servings
| 500 | g | Elderberries without stems (a generous lb) |
| Sugar to taste | ||
| 1 | pn | Salt |
| 1/8 | l | Milk (1/2 cup plus 1/2 Tbsp) |
| 50 | g | Butter (3 1/2 Tbsp) |
| 1 | tb | Flour |
From the Allgaeu area.
Pull the elderberries off their stems and briefly cook in a skillet with very little water. Then add either a roux or a smooth mixture of milk with a little bit of flour. Constantly stirring, bring to a good boil. Add a spoonful of honey. If the mush has been made with the milk/flour mixture, then pour hot clarified butter on top.
In some places, pan-toasted bread cubes are scattered on top. The elderberry mush is served directly in the copper skillet.
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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