Volks-Kochbuch

für Schule, Fortbildungsschule und Haus

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Author: Hedwig Heyl
Published: 1905
Language: German
Wordcount: 38,470 / 144 pg
LoC Category: TX
Downloads: 3,295
Added to site: 2004.11.16
mnybks.net#: 9517
Genre: Cooking
Excerpt

" 0,00-1/4 1 Scheibe Zitrone " 0,01 5 g Zucker " 0,00-1/4 1/2 l Wasser M 0,03-1/2

_Vorbereitung_: Hafergrütze oder Haferflocken werden dreimal kalt gewaschen, indem man sie gehörig abquirlt.

_Zubereitung_: Man fügt die Zitronenscheibe ohne Kern und Schale und das Wasser zu der Hafergrütze, läßt sie unter öfterem Umrühren zugedeckt langsam ausquellen, reibt sie durch ein Haarsieb und erwärmt sie, mit Salz und Zucker abgeschmeckt, unter Rühren.

_Bemerkungen_: Metall darf mit Hafergrütze nicht in Berührung kommen, da dann die Suppe grau wird. Man kann auch Hafermehl zu dieser Suppe verwenden, Hafermehlsuppe, muß aber darauf achten, daß es frisch ist, da es sonst leicht bitter schmeckt (10 g auf 1/4 l).

_Hafergrützsuppe_ mit Mandelgeschmack. Statt der Zitrone fügt man 5 abgezogene, fein geriebene süße Mandeln zur Hafergrütze, kocht sie 1 Stunde lang

Reviews

Average Rating of 3 from 1 reviews: ***
2005.11.15
manfred
***..

schön dieses buch wieder zu sehen!


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