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                  HOLDERSCHMARREN (ELDERBERRY SCRAMBLE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500       g            Elderberries, stems removed
                        -(a generous lb)
 250       g            Peeled, [cored] pears,
                        -sliced (a generous 1/2 lb)
 250       g            Very ripe, pitted damson
                        -plums (a generous 1/2 lb)
 150       g            Rye bread, or white [French]
                        -bread, crust removed,
                        Thinly sliced (a generous 5
                        -oz)
     1/2   l            Milk (2 cups plus 2 Tbsp)
  50       g            Butter (3 1/2 Tbsp)
   1       pn           Salt
                        Sugar and cinnamon to taste
   2       tb           To 3 tb flour
                        Juice of 1/4 lemon

  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:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92
 


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