Tejleves, milk soup, is typically eaten during the Lent period. In the past, peasants cooked pasta, beans or potatoes into it. It can also be eaten as dessert. The recipe below comes from Konyhaművészet by János Rákóczi.
Ingredients:
1.5 liters milk
40 grams flour
30 grams sugar
Finommetélt
20 grams butter
Salt
Lemon
Method:
“Boil the milk, add the flour which had been roasted dry until it lightens mixed with a small amount of water, and boil well. Flavor with salt, sugar and lemon skin. Cook finommetélt directly in it, and improve it by crushing butter into it before serving.”
