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Rommegrot Recipe

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This recipe for Rommegrot, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Rasmussen
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pints of Half and Half
1 c. flour
1/2 c. sugar
Dash of salt (optional)

Directions:
Directions:
Mix half and half and flour (mix as a roux) until mixed. Then start heating on medium heat, stirring constantly to avoid flour lumps. Slowly add sugar and keep stirring until thickened. Serve with melted butter (about 1 tsp) and cinnamon sugar on top.

 

 

 

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