Flotegrot

This is a traditional recipe but was adjusted to serve 30 for a Norwegian gathering. You may want to reduce the amounts for your own use.

3 Qts. whipping cream
flour
milk (about 2 1/2 qts.)
1 1/2 C. sugar
Salt to taste
Sugar and cinnamon to top

Boil the whipping cream for 10 minutes, stirring constantly. Sift in flour gradually until batter begins to form. The batter will be quite thick and must be stirred constantly throughout the whole process of cooking to avoid scorching. Dip off butter as it forms and keep warm. When no more butter can be dipped off, add boiling milk–one cup at a time. Let it come to a full boil until adding the next cup of milk. Add sugar and salt. Serve with hot butter drippings and sugar and cinnamon.

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