|Seasoned stock||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Cracked rye||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Nutritional yeast||3 Tablespoon|
|Cheese||1⁄2 Cup (8 tbs), grated|
|Caraway seeds||1⁄2 Teaspoon, crushed|
Heat stock in top of double boiler over direct heat.
When boiling, add rye, yeast and oil.
Place over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until rye has absorbed liquid.
Remove from heat and cool to lukewarm.
Stir in milk, egg yolks, cheese and caraway seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350Â° F. for 30 minutes.