"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Country and City Rommegrot (Norway) Recipe

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This recipe for Country and City Rommegrot (Norway), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KM
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Country Rommegrot:
3 cups sour cream
2 cups flour
21/4 quarts boiling milk
1 tsp. Salt

City Rommegrot:
1 quart milk, scalded
1/2 cup butter or margarine
1 cup flour
1 tsp. Salt
5 Tbsp. Sugar
cinnamon

Directions:
Directions:
Country Rommegrot:
Boil cream1/2 hour; sift in flour gradually, stirring constantly. As the butter comes out, take off with spoon and add rest of flour. Thin with boiling milk. Boil, remove from heat and add salt.

City Rommegrot:
Melt butter or margarine in a heavy pan. Add 1 cup flour slowly in a heavy pan. Add 1 cup flour slowly as when making cream sauce. Watch carefully so that it doesn't scorch. Add scalded milk a little at a time. Mix and beat until smooth and thick. Add salt and sugar. Mix and pour into serving dish. Sprinkle sugar and cinnamon on top. Serve with melted butter on the side.

 

 

 

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