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Ingredients
- Butter Soft bread crumbs Any nice cool meat
- 3 x Large eggs
- 1 c. Lowfat milk
Method
- Evelyn Scoville
- San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak being the preferred choice, if contemporary newspaper accounts are to be believed.
- By the 1890s, they were turning to lighter customary fare, such as these custards.
- Butter 6 custard c. and fill them lightly with bread crumbs and the meat minced fine, using half meat and half crumbs.
- Beat the Large eggs, and add in the lowfat milk to it.
- Set the c. in a pan of warm water, and fill them with the egg mix.
- Bake in a moderate oven (about 300 ) till set.
- Just bread crumbs may be used, omitting the meat.
