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Suggest a better descriptionEvelyn 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 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 300?) until set. Just bread crumbs may be used, omitting the meat. Posted to recipelu-digest by LSHW
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Serving Size: 1 Serving (825g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1205 | ||
Calories from Fat: 785 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.3g | 116 % | |
Saturated Fat 31.3g | 157 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 3207.9mg | 987 % | |
Sodium 1156.8mg | 40 % | |
Potassium 1099.9mg | 29 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.6g | ||
Protein 96.5g | 138 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1205
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