Sweet Cream Porridge(Rommegrot) - cooking recipe

Ingredients

2 c. sweet cream
1 c. flour
2 c. scalded milk
1/4 c. sugar
1/2 tsp. salt

Preparation

Put cream in a heavy saucepan and boil for 10 minutes; sift flour into cream very slowly to prevent lumps from forming. Continue cooking over medium heat, stirring to bring out butterfat; remove butter as soon as it forms and put into a small pan to keep warm.
Add a little more flour to the grot and when mixed well, add scalded milk gradually, stirring until mixture is smooth.
Add salt and sugar and cook for about 10 minutes more. Serve hot with the drawn butterfat, sugar and cinnamon.