Home · Recipes · Historical Cookbook · Casseroles

Fruit Casserole

6 servings

Ingredients

• 0.25 l milk
• 4 pcs egg yolks
• 75 g fine flour
• 75 g sugar
• 100 g butter
• lemon zest, vanilla, or maraschino (a little)
• 4 pcs egg whites
• 500 g fruits

Instructions

1. Whisk the milk well with 2 egg yolks, add flour, sugar, and 50 g melted butter, and stir over heat to form a dry paste.
2. As it cools, gradually stir in another 50 g of butter and 2 egg yolks until the mixture is completely cold, season with lemon zest, vanilla, or maraschino, and finally, carefully fold in the stiff egg whites from the 4 eggs.
3. Fill one third of the dough into the greased dish, spread the fruits on top, and cover with the remaining dough.
4. Bake the casserole for about 1¼ hours at moderate heat.

Modernized from a treasured 19th-century German cookbook.