Holderschmarren (elderberry Scramble) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Elderberries, stems removed, a generous lb
250 gram: Peeled, [cored] pears, sliced, a generous 1/2 lb
250 gram: Very ripe, pitted damson plums, a generous 1/2 lb
150 gram: Rye bread, or white [French] bread, crust removed,
Thinly sliced, a generous 5 oz
1/2 liter: Milk, 2 cups plus 2 Tbsp
50 gram: Butter, 3 1/2 Tbsp
1 pinch: Salt,
Sugar and cinnamon to taste,
2 tbsp: To 3 tb flour,
Juice of 1/4 lemon,
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
Tags
German