Rømmegrøt or Rømmegraut

Cousin Svein in Norway on the correct spelling of Rømmegrøt

Please dad, can I have some more?
Westby's annual Rømmegrøt eating contest

Rømmegrøt is the way it’s spelled in literary language, while rømmegraut is the way we often pronounce it. (It’s also written graut in local dialects.) So both ways are correctly spelled.

In the area of Lillehammer we both write & pronounce it “graut."

It’s not just in America the spelling of words change, it’s even so here.

If you’d been written graut in a text 15 years ago, they’ll been using the red pen and tell you to correct it.

While in the western part of Norway it had been correct to spell it graut.

I guess your ancestors used the word rømmegraut as well.

Rømmegraut is Norwegian porridge made with sour cream,

whole milk, wheat flour, butter, and salt. 

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, rømmegrautt 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. 

Rømmegraut 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.

 Rømmegrøt

        1 qt. thick cream

        1-1/4 cups flour

        2 cups milk

        1 cup sugar

        1 T. ground cinnamon

Pour cream into a heavy saucepan and heat until it starts to boil.

Sift in 3/4 cup of the flour and whip with a wire whisk.

Keep beating after the 3/4 cup of flour is all in, until the butter starts to come out of the cream. Then remove from the heat. Take a ladle and take off the butter, and put it in another bowl. Keep stirring until all the butter comes out.

Put the milk in another kettle and heat to boiling.

Sift 1/2 cup flour into the milk while beating. Continue beating until mixture is thick like pudding. Remove it from the heat, add it to the cream mixture, and beat with a wire whisk until smooth and well blended.

Pour into a 2-quart baking dish. Smooth out the top and sprinkle the cinnamon and sugar on top. Pour the butter you saved over the top. Serve warm.