Originally Published:
Jubilee Cook Book, 1887
Original Images:

Four eggs well beaten, one cup of milk, half a cup of bread crumbs. Put a generous piece of butter into the frying-pan, pour in the mixture and cook slowly ten minutes. Slip a knife around the edge, and if done just right, it can be turned or rolled as it is put upon the hot platter. This is very light and more delicate than if made of all eggs.