Grandma Hillesland's "Romme Grod"(Cream Porridge)

Bring cream to a boil and simmer for 20 minutes. Continue to boil while sifting flour into cream slowly, beating vigorously until mixture becomes heavy and butter starts to form.

Remove butterfat as it appears.

Add about 1 quart hot milk gradually and beat until smooth and the consistency of cooked cereal.

Add salt to taste.

Serve hot with butterfat, sugar and cinnamon.