On Christmas Eve, our family tradition at my Bestefar Hans Skalwold's farm was to serve Rømmegrøt. He came from the area of Slagen in Vestfold County in Norway and this version of it is from that area. Infact, some of the best Rømmegrøt is served up at the castle in Tønsberg!
"Jultid Hytten" by Elise Skalwold, 1998
Tønsberg Rømmegrøt The following is our family recipe; I have seen many variations. It takes a strong stirring arm, a lot of time and hopefully a lot of company and good cheer (Beer) to keep your mind off standing in front of the stove so long. 1 quart sour cream (it is best to fly to Norway and obtain real sour cream instead of the poor excuse we have here.) 1 cup flour 1 teaspoon salt 1 quart hot milk 1 cup water sugar & cinnamon & melted butter Boil cream and water very gently for 45 minutes to an hour, stirring occasionally. Add a paste of salt and flour with a little cold water, stirring thoroughly. Boil until thick and the butter fat comes out on top. The porridge isn't a success unless the butterfat comes to the surface after the flour is added. Remove the butterfat and save it. Stir in the hot milk and whisk briskly with a flat wire beater or egg beater. The porridge should be very smooth and creamy. Serve with cinnamon and sugar and the reserved melted butter (or melt more if needed) poured over each serving with a glass of solbær saft (black current juice) on the side. On Christmas Eve, we traditionally put one almond in the pudding and who ever got the luck of finding the almond in their portion would get a special gift.

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