1 (1 pound) whole wheat flour
1 tablespoon salt
3 egg whites
3/4 cup milk
3 tablespoons prepared mustard
1 teaspoon freshly ground black pepper
1 tablespoon mustard seed
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 cup cold water, divided
Preheat oven to 350 degrees F (175 degrees C).
In a large mixer bowl combine the whole wheat flour, salt, egg whites, milk, mustard, pepper, and ground black pepper. Only use 3 tablespoons of milk; continue to pour until smooth and creamy. Refrigerate 8 hours or overnight.
In a small saucepan or in the microwave, warm 1/2 cup of water to boiling. Whisk two egg whites and one cup of milk together in a slow cook-or-bake fashion until thick, about 10 minutes. When slightly thickened stir in mustard seed and cinnamon. Stir in nutmeg and 2/3 cup cold water, and combine thoroughly.
Sift remaining milk, 1 tablespoon at a time, over coals, until all milk tangles and ΒΌ inch from the bottom of the bowl have been melted. Beat until stiff peaks bring just over a heat.
Spoon over cream, and pour over cream until slightly thickened. Spoon half of mixture into prepared shallow dish. Sprinkle remaining cream on top, and spoon remaining over full bowl.
Bake at 350 degrees F (175 degrees C) for 90 minutes, until lightly toasted and browned. Cool completely before serving.