Eierk&se (Eggchbbsb)

Ingredients

• 8 eggs
• 1 1 pint cold milk
• I oz. sugai^
• A little lemon juice
• A pinch of salt
• I pint cream
• 3 oz. sugar
• A small stick of cinnamon
• Rind of a lemon
• 4 yolks
• I tablespoonful cold milk
• easpoonful potato flour

Method

1. 1

   Beat 8 eggs with 1.5 pint cold milk, a few drops of lemon juice, 1 oz. sugar, a pinch of salt and pass twice through a hair sieve.

2. 2

   Stir over the fire until it begins to curdle, then remove at once, stir another minute and pour into a mould, well rinsed with cold water.

3. 3

   To make the sauce, take 1 pint cream and boil it with 3 oz. sugar, a small stick of cinnamon and the rind of a lemon.

4. 4

   Beat up 4 yolks with 1 tablespoonful cold milk, thickened with half a teaspoonful potato flour, and then mix well with the boiled cream.

5. 5

   Turn out the shape when cold and pour the sauce over it.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 60. The excerpt below is the record exactly as published.

8 eggs. 1 1 pint cold milk. I oz. sugai^. A little lemon juice. A pinch of salt. I pint cream. 3 oz. sugar. A small stick of cinnamon. Rind of a lemon. 4 yolks. I tablespoonful cold milk. \ teaspoonful potato flour

Cook this with the app: pantry check, scaling, and the assistant.