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ROMMEGROT




Source of Recipe


Anna Jackson


List of Ingredients




1 pint very thick sour cream
1/2 cup water (to rinse cream from container)
1/2 cup flour
1 pint hot milk
1/2 tsp. salt
sugar and cinnamon


Recipe



Cook cream and water very gently 45 min. to 1 hour. Stir occasionally. Add paste of salt and flour with a little cold water, stirring thoroughly. Cook until thick and butterfat comes out on top. Remove fat and save. Stir in hot milk arid whisk briskly with a flat wire beater. Pudding should be very smooth and creamy. Pour into a bowl and make depressions on top to hold butterfat. Serve hot in dessert dishes and put sugar and cinnamon on top. This pudding is not a success until the butter­fat comes out on top after the flour is added.