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- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 396g | |
| Calories 350 | |
| Calories from Fat 189 | 54% |
| Total Fat 21.12g | 26% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 648mg | 216% |
| Sodium 343mg | 14% |
| Potassium 565mg | 16% |
| Total Carbs 13.32g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.83g | 9% |
| Protein 26.86g | 43% |
