Holdermus
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
elderberries
without stems |
* |
| 1 | x |
sugar
to taste |
*
|
| 1 | pinch |
salt
|
*
|
| ½ | cup |
milk
|
|
| 3 ½ | tablespoons |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
elderberries
without stems |
* |
| 1 | x |
sugar
to taste |
*
|
| 1 | pinch |
salt
|
*
|
| 118 | ml |
milk
|
|
| 53 | ml |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
Directions
Pull the elderberries off their stems and briefly cook in a skillet with very little water.
Then add either a roux or a smooth mixture of milk with a little bit of flour.
Constantly stirring, bring to a good boil. Add a spoonful of honey.
If the mush has been made with the milk/flour mixture, then pour hot clarified butter on top.
In some places, pan-toasted bread cubes are scattered on top.
The elderberry mush is served directly in the copper skillet.
