Norwegian Flode-Grod
1 qt sweet cream (not too rich)
2 cups all purpose flour
1/2 cup sugar
1 tsp salt
4 cups skim milk (heated) add more if necessary
1/2 cup or more butter or butterfat drawn from product in procecssing.
ut cream into rather heavy aluminum saucepan nd boil 10 to 15 minutes. Remove from heat and sift flour into cream, a little at a time, stirring vigorously to prevent lumps from forming.
This will form a thick mas or ball of dugh which will adhere to wooden spoon and leave sides of pan easily. Keep over medium heat and gently stir to bring out butterfat, which can be removed with a spoon until about 1/2 cup or more has been taken out. A little more flour may be added at this time. Add heated milk, a small amount at a time, stirring until smooth. Season with salt and sugar. Return to burner, cook about 10 minutes. The grod should be about the consistency of medium-thick pancake batter that will pour readily into bowl which it is to be served. Pour drawn butterfat over grod, sprinkle with sugar and cinnamon. Serve hot.
- - Mrs. E. L. Erdahl
Trinity Treasures 1966, Trinity Lutheran Church, Blue Earth, MN
1 qt sweet cream (not too rich)
2 cups all purpose flour
1/2 cup sugar
1 tsp salt
4 cups skim milk (heated) add more if necessary
1/2 cup or more butter or butterfat drawn from product in procecssing.
ut cream into rather heavy aluminum saucepan nd boil 10 to 15 minutes. Remove from heat and sift flour into cream, a little at a time, stirring vigorously to prevent lumps from forming.
This will form a thick mas or ball of dugh which will adhere to wooden spoon and leave sides of pan easily. Keep over medium heat and gently stir to bring out butterfat, which can be removed with a spoon until about 1/2 cup or more has been taken out. A little more flour may be added at this time. Add heated milk, a small amount at a time, stirring until smooth. Season with salt and sugar. Return to burner, cook about 10 minutes. The grod should be about the consistency of medium-thick pancake batter that will pour readily into bowl which it is to be served. Pour drawn butterfat over grod, sprinkle with sugar and cinnamon. Serve hot.
- - Mrs. E. L. Erdahl
Trinity Treasures 1966, Trinity Lutheran Church, Blue Earth, MN
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