|Milk||1 1⁄2 Pint|
|Cheddar cheese||1⁄2 Pound|
Scald 1 1/2 pints milk in a double boiler.
Add 1 teaspoon salt and pour in 8 oz. farina slowly, stirring constantly to avoid lumps.
Cook until thickened.
Add 1 oz. butter and the beaten yolks of 2 eggs.
Continue cooking for 2 minutes, remove from heat, cool slightly and fold in the stiffly beaten whites of 2 eggs.
Spread 1/2 inch thick in a buttered baking tin and chill.
When cold, cut into 2 inch cubes.
Grate 1/2 lb. cheddar cheese.
Butter a shallow baking dish generously.
Put in layer of cubes on the bottom, cover with a layer of cheese and repeat, alternating layers, with cheese last Sprinkle with paprika, dot with butter.
Place in refrigerator.
Next day place dish in a pan of hot water and bake in a moderate oven 350°F, Reg 4 for 1/2 hour.
Serve in the baking dish.
Serving size: Complete recipe
Calories 2532 Calories from Fat 1173
% Daily Value*
Total Fat 133 g204.3%
Saturated Fat 79.1 g395.6%
Trans Fat 0 g
Cholesterol 794.1 mg264.7%
Sodium 3784.8 mg157.7%
Total Carbohydrates 219 g73%
Dietary Fiber 4.7 g18.7%
Sugars 40.5 g
Protein 117 g233.3%
Vitamin A 94.6% Vitamin C 1.2%
Calcium 254.3% Iron 68.2%
*Based on a 2000 Calorie diet