Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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