Rømmegrøt Recipe - Norwegian Porridge
Traditional Norwegian Rømmegrøt (Sweet Cream Porridge) Served in a Bowl with Melted Butter, Sugar and Cinnamon. GGA Image ID # 1fe640c1b6
The delicacy was a delicious concoction called "Cream Porridge," a dainty eaten by the peasants at marriages and other unique festivals. Made with cream and flour instead of oatmeal, Rømmegrøt is served hot in bowls. Learn to make this delicious traditional Norwegian holiday recipe for Rømmegrøt (Sweet Cream Porridge) from the GG Archives of Family Recipes.
List of Ingredients
- 1 gallon of Heavy whipping cream
- 4 cup of flour
- 2 tablespoons of sugar
- 1 tablespoon of salt
- About 1/2 gallon of milk
- 1 egg, well beaten
Put cream into a sizeable 10-quart kettle. Put milk into a 4-quart kettle over medium heat. Bring cream to a boil over medium/moderate heat and boil cream for 20 minutes; sift in flour gradually to prevent lumps while stirring.
Continue cooking over moderate heat, stirring to bring out butterfat; remove butter as soon as it forms and save. Add scalded milk gradually, stirring until the mixture is smooth. Add salt and sugar and cook for about 5 minutes more.
Stir in one well-beaten egg. Serve hot with drawn butter, sugar, and cinnamon.
You can freeze any leftovers. Add warm milk when reheating in a microwave or a saucepan until the right consistency. The recipe serves 25.
From the Gjenvick-Gjønvik Archives © Larry & Deann Gjenvick
A smaller recipe calls for:
- 1 Pint heavy whipping cream
- 1/3 cup flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 1 C scalded milk
Boil cream in a heavy pan for 15 minutes, stirring slowly. Remove from heat and sift in the flour, beating constantly. Add sugar and salt and stir over low until the butter comes out. Pour butter off as it comes and keep warm to serve. Add milk and beat smooth. Serve hot with the drawn butter and cinnamon sugar.
Submitted by K. H. Gauger
What is Porridge?
PORRIDGE—Proper name of "mush," which is but a provincialism. They are made of oatmeal, cornmeal, graham meal, fine hominy or grits, ground rice, farina, graham farina, cracked wheat, rolled oats, etc. Some of these must be soaked in water for hours before cooking. They are all made into porridge by simply boiling in the requisite quantity of water, and best if in a double kettle or bain-marie.
Take one tablespoonful of flour and one Indian meal; mix them to a paste with cold water. Have in the double-boiler two cups of boiling water; stir the wet meal and flour into it and boil for twenty minutes; then add two cups of rich milk (Heavy Cream) and a pinch of salt. Boil fifteen minutes longer, stirring frequently. Serve with sugar and milk added to the porridge while it is hot.