Recipe - Holderschmarren (Elderberry Scramble)

500 g Elderberries, stems removed
(a generous lb)
250 g Peeled, [cored] pears,
cut or sliced up (a generous One half lb)
250 g Very ripe, pitted damson
plums (a generous One half lb)
150 g Rye bread, or white [French]
bread, crust removed,
Thinly cut or sliced up (a generous 5
oz)
One half l Milk (2 cups plus 2 Tbsp)
50 g Butter (3 One half Tbsp)
1 pn Salt
Sugar and cinnamon to taste
2 tablespoon To 3 tablespoon flour
Juice of One fourth 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 cut or sliced up 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini