4 tbsp (heaping) flour
1 egg
1 dash salt
100 g grated hard cheese ( 3 1/2 oz)
1/2 liter mixture of milk and water (1 pint)
1 onion, finely sliced
2 tbsp clarified butter
Directions
From grandmother's more thrifty times; rarely
encountered today.
Combine the flour, egg, and salt to dough and make
'Riebele'*. In a skillet or saucepan, bring the milk
to a boil and whisk in the 'Riebele' and the grated
cheese. In a separate skillet, brown the onion in the
clarified butter, and then pour the contents of the
skillet over the cheese mixture. Pepper to taste.
((*'Riebele' is a grated pasta. K.B.))
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, 8/92
Servings: 4 servings
Kaesmus - Rallenmus (Cheese Mush) Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
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We hope you enjoy this Kaesmus Rallenmus (Cheese Mush) recipe.
