Recipes > Desserts > Auflauf



  • 1 cup of milk
  • 1/2 cup of sifted flour
  • 3 eggs
  • pinch of salt
  • jelly or preserves


Boil milk and when boiling stir in quickly sifted flour and work smooth until all lumps are out and it is the consistency of soft mashed potatoes. Stir all the while over fire. When smooth remove from stove and while yet warm break in, one by one, yolks of the eggs, salt, then the beaten whites of the eggs. Bake in well-buttered hot square pans, in very hot oven, from fifteen to twenty minutes. Serve as soon as done with jelly or preserves. If batter is not thick enough a little more flour must be added to the milk.


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The International Jewish Cook Book (1919).

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