"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 Recipe

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

Contributor:  
Contributor:  
Kelly Jean Simons on behalf of Andrina Erickson Amundson
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 qt whole milk
1c half and half or cream
1 c butter
1/2 c sugar
1/4 c butter
1/4 tsp salt

Directions:
Directions:
Heat milk and half and half, do not scorch, set aside. In a large heavy pan, melt 1 c butter add flour, cook about 5 minutes stirring constantly.

Pour in milk, cook stirring frequently until the mixture bubbles and thickens. Remove butter fat as soon as it forms set aside.Stir in the sugar, pour 1/4 c melted butter on top or use reserved butter fat. Sprinkle with sugar and cinnamon. Raisins can also be added. Serve warm

Number Of Servings:
Number Of Servings:
1/2 gallon
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This may be kept warm and served from a crock pot. Add butter fat or more butter, sugar and cinnamon after mixture is put in crock pot. Rommegrot is traditionally served at Christmas.
Traditionally it was made with 1/2 sour cream and 1/2 whole milk or cream was preferred, a couple recipes called for an egg to be added.

 

 

 

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