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| 500 Gramm | Elderberries without stems (a generous lb) |
| | Sugar to taste |
| 1 Prise | Salt |
| 125 Milliliter | Milk (1/2 cup plus 1/2 Tbsp) |
| 50 Gramm | Butter (3 1/2 Tbsp) |
| 1 Esslöffel | Flour |
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From the Allgäu area.
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.
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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