"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rommegrot (milk mush) Recipe

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This recipe for Rommegrot (milk mush), by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Stavenes
Added: Wednesday, June 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups milk
1/2 cup butter
3/4 cup flour
1/2 tsp. salt

Directions:
Directions:
Heat 2 cups milk; keep warm and set aside. Melt butter until bubbly, stir in flour, mix until smooth. Stir in 2 cups cold milk and bring to a boil, stirring constantly. Add hot milk, stirring constantly. Cook until thickened and smooth. Serve with butter, sugar and cinnamon.

Personal Notes:
Personal Notes:
Hey, Judy!
Mom used to make this when we lived on the farm. Your family probably ate it with us, when you came to visit us. as well as at your home. It is funny how filling it was and how it surely must have saved on the family budget. There was always butter, flour and cinnamon in the house. I can almost taste it now. We called it flour mush...I wonder how many families could or would eat this now.?
Thanks for the memories!
Jackie

 

 

 

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