Last updated 6/12/2012 1:10:23 AM. Recipe ID 37598. Report a problem with this recipe.
Title: Breakfast custards
Yield: 1 Servings
Soft bread crumbs
Any nice cold meat
1 c Milk
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 cups and fill them lightly with bread crumbs and the
meat chopped fine, using half meat and half crumbs. Beat the eggs,
and add the milk to it. Set the cups in a pan of hot water, and fill
them with the egg mixture. Bake in a moderate oven (about 300ø) until
set. Just bread crumbs may be used, omitting the meat.
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