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This is a heritage recipe taken from the file of Mr
s. George (Jessie) Seymour, wife of the original owner of our house, now Plantation House B & B. She came to Elgin as a bride in 1892. I have her wooden file box which has this recipe neatly typed on a 3 x 5 file card. I also have her Boston Cooking School cookbook. It does not have a copyright date indicting that it is quite old....Barbara Clark
Butter the bread as for table use, cut the slices into small squares. Arrange half of them on the bottom of a buttered baking dish, buttered side down. Mix seasonings with the egg and beat well, then add milk. Sprinkle the cheese over the first layer of bread, then cover with remaining bread with the butter side up. Pour the egg and milk mixture over the whole, pressing it down with a silver fork. Let the dish stand for ten minutes, then bake it for about forty-five minutes until it is firm and golden. (Do not have the oven too hot). This can be served for breakfast with sausage or bacon or as a luncheon side dish.
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