1 cup milk
1 small onion, chopped
1 cup cider
1/2 cup grated apple
salt to taste
1/2 teaspoon dry mustard
3 cups grated Cheddar cheese
2 1/2 cups diced white bread
4 eggs, separated
2 tablespoons butter
2 teaspoons cinnamon
1 small onion, chopped
1 cup cider
1/2 cup grated apple
salt to taste
1/2 teaspoon dry mustard
3 cups grated Cheddar cheese
2 1/2 cups diced white bread
4 eggs, separated
2 tablespoons butter
2 teaspoons cinnamon
method
1. Place milk and onion in a saucepan. Heat to just below boiling point.
2. Add the cider, apple, seasonings, cheese and 2 cups diced bread.
3. Stir until cheese has melted and remove from heat.
4. Beat egg yolks and blend in.
5. Whisk egg whites until stiff and fold into mixture.
6. Pour into a greased casserole dish, dot with butter and sprinkle with cinnamon and remaining bread cubes.
7. Bake in a moderately slow oven 160-170°C (325-350°F) for 1 1/4 hours or until golden brown.
8. Serve as a luncheon or supper dish with a salad.
Cooking tip: Care must be taken not to overheat cheese in the saucepan as it could go 'stringy'.
2. Add the cider, apple, seasonings, cheese and 2 cups diced bread.
3. Stir until cheese has melted and remove from heat.
4. Beat egg yolks and blend in.
5. Whisk egg whites until stiff and fold into mixture.
6. Pour into a greased casserole dish, dot with butter and sprinkle with cinnamon and remaining bread cubes.
7. Bake in a moderately slow oven 160-170°C (325-350°F) for 1 1/4 hours or until golden brown.
8. Serve as a luncheon or supper dish with a salad.
Cooking tip: Care must be taken not to overheat cheese in the saucepan as it could go 'stringy'.
serving amount
serves: 4 - 6
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