Cream Porridge (Fløtegrøt)

How to make it

1. 1

   Simmer the cream for 10 min., sift in 2 tablespoons of flour through a colander; let it boil slowly until the butter comes out.

2. 2

   Take off the butter with a spoon, sift in the rest of the flour, and then thin the porridge little by little with the boiling milk.

3. 3

   Give the porridge a good boil, remove from the heat, and salt.

4. 4

   If a crust forms in the pot, it must be scraped away, and the pot washed before you thin the porridge.

5. 5

   The butter that has collected is poured over the porridge when serving, or served alongside it.

6. 6

   The cream porridge is perhaps just as good if you use half barley flour and half wheat flour. The first 2 spoonfuls of flour into the cream should then be barley flour.