Rommegrot (Sweet Cream Porridge)

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