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Holderschmarren Elderberry Scramble

Ingredients
 

500 g elderberries, stems removed (a gene, rous lb)
250 g peeled, [cored] pears, sliced (a ge, nerous 1/2 lb
250 g very ripe, pitted damson plums (a g, enerous 1/2 lb)
150 g rye bread, or white [french] bread,, crust removed,
1 thinly sliced (a generous 5 oz)
1/2 liter milk (2 cups plus 2 tbsp)
50 g butter (3 1/2 tbsp)
1 pinch salt
1 sugar and cinnamon to taste
2 tbsp to 3 tb flour
1 juice of 1/4 lemon




 
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Preparation
 
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

 

 
Servings: 4

 

 

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