"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Rommegrot Recipe

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This recipe for Rommegrot, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Walsh and Evie Brennan
Added: Thursday, April 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound butter
1 cup flour
1 quart scalded milk (can use 3 cups milk, 1 cup cream or whole milk)
1/2 cup sugar
2 cups water

Directions:
Directions:
Boil butter and water for 5 minutes. Gradually add flour. Boil slowly, stirring constantly until butter comes out. Pour off butter and save for later. Add scalded milk, stirring constantly until smooth: add a little salt and the sugar. Serve with reserved butter, sugar and cinnamon. This is a quick and easy way to make rommergrot.

Personal Notes:
Personal Notes:
Mother has talked about rommegrot often, I have never made it, but I think it was served often in the Holmly home and at Hostfest or Hawk Museum Days Mom would enjoy a dish of rommegrot. Dad always laughed that he did not enjoy this dish. I found this recipe of Esther Thompson's, a friend of Moms and maybe even a relative, being some Thompsons are related. I never can remember the connection even though Mom has told me a hundred times. Maybe we all should start making rommegrot, an old Scandinavian treat that was brought from the old country! For this reason I wanted to include this recipe in this cookbook.

 

 

 

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