Breakfast Custards Recipe

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   Evelyn Scoville

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   San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak being the preferred choice, if contemporary newspaper accounts are to be believed.

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   By the 1890s, they were turning to lighter customary fare, such as these custards.

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   Butter 6 custard c. and fill them lightly with bread crumbs and the meat minced fine, using half meat and half crumbs.

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   Beat the Large eggs, and add in the lowfat milk to it.

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   Set the c. in a pan of warm water, and fill them with the egg mix.

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   Bake in a moderate oven (about 300 ) till set.

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   Just bread crumbs may be used, omitting the meat.

No additional tips available.