Place of origin
|Sour cream, whole milk, wheat flour, butter|
Rømme is a Norwegian word meaning a heavy sour cream made from cream or blend of whole milk and cream which is acidified. Grøt translates as porridge. Traditionally, rømmegrøt is a delicacy prepared for special occasions, including holidays. It is considered to be a traditional Norwegian dish. Recipes differ depending on the region of the country.
Rømmegrøt is thick and sweet and is generally drizzled in butter and sprinkled with sugar and ground cinnamon. Because this is so rich, it is often served in small cups with a small amount of butter topped with brown sugar, cinnamon and cream. Traditionally it is eaten with cured meat.
- Rommegrot (Sons of Norway)
- Rommegrot (Dictionary of Wisconsin History)
- Rommegrot (Norwegian Recipes)
- Brown, Dale The Cooking of Scandinavia (Time-Life Books, New York. 1968)
- Haug, Tore and Astrid Karlsen Scott Authentic Norwegian Cooking (Nordic Adventures, 2000) ISBN 0-9634339-7-0