As promised, here’s the recipe for my Grandmother’s Rommegrot. It’s wondeful.
Grandma Gert’s Rommegrot
1 ½ pints sweet cream (thick)
2 quarts milk (scalded)
1 heaping cup flour
1 tsp salt
5 tbsp sugar
Bring cream to a rolling boil in a large, heavy kettle. Add flour alternately, stirring hard until butter comes to the top. Skim off butter, reserving for later. Add milk, a little at a time, stirring constantly, until it is nice and smooth. Add salt and sugar. Put in a bowl and add the melted butter on top. If butter does not come out of the cream, add some melted butter to the top. Serve with cinnamon and sugar.
I will admit to never having made this. My only concern in making this recipe is the incorporation of the flour into the hot cream. There seems to be a huge danger of the flour clumping together. Perhaps I’ll use a sieve to incorporate the flour. That should, in theory, lessen the potential danger I see. Although, I’ve eaten this recipe many, many times and never found it clumpy. I wish I could have seen my Grandmother make it.
0 Responses to “Grandma Gert’s Rommegrot”