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Rømmegrøt (Sweet Cream Porridge) Recipe

Learn to make this delicious tradittional Norwegian holdiay recipe for RØMMEGRØT (Sweet Cream Porridge) from the Gjenvick-Gjønvik Archives.

  • 1 gallon Heavy whipping cream
  • 4 c. flour
  • 2 Tbsp. sugar
  • 1 Tbsp. salt About milk
  • 1 egg, well beaten

Put cream into a large 10-qt. kettle. Put milk in to a 4-qt. 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 mixture is smooth. Add salt and sugar and cook about 5 minutes more. Stir in one well beaten egg. Serve hot with drawn butter fat, sugar, and cinnamon. Can freeze any leftovers. You need to add warm milk when reheating in a microwave or a saucepan until the right consistency. Serves 25

From the Gjenvick-Gjønvik Archives © Larry & Deann Gjenvick

Alternate Recipe

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 heavy pan 15 minutes, stirring slowly. Remove from heat and sift in 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, beat smooth. Serve hot with the drawn butter and cinnamon sugar.

Submitted by K. H. Gauger

"Sweet or Sour?"

Rømmegrøt literally means "Sour Cream Porridge" . An original Norwegian Rømmegrøt recipe is available here (translated into English):

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