Traditional Breakfasts


Toast, warm milk, butter, and sugar were formerly a popular breakfast. Toast was toasted, milk was warmed (occasionally with raisins and spices), and poured over it. Cinnamon, salt, and pepper were added to milk. It was also considered to improve digestion, an unusual sell since most people have difficulties digesting dairy.


Spam became popular during WWII to simulate rationed meat. It was branded "pork with ham added" and contained salt, water, potato starch, and a preservative. Spam was a breakfast staple but often utilised in other cuisines. In many parts of the country, canned cooked meat gets a poor name, but not in Hawaii, where it's still served for breakfast, usually with rice.


Toast, butter, and cinnamon sugar made up this kid-friendly morning menu. Toast was occasionally chopped into shapes or the crusts were removed, but the warm, buttery cinnamon-sugar topping won hearts. Definitely comfort food.


Popovers resemble Yorkshire pudding. Light, hollow, and eggy, it was a New England favourite. The popover appeared in kitchens and cookbooks in the 1850s. Portland, Oregon, popularised popover pudding.

Cream of Wheat

A farina type of wheat (of course) this was another porridge breakfast comfort food. Hot milk, maple syrup, and salt were a winter morning hug. It surfaced in a North Dakota mill and came on strong as a warm way to start the day. You can still buy it, but youngsters these days have probably never heard of it.

Popcorn Cereal

This 1800s supper of popcorn, milk, and sugar. Ella Ervilla Eaton Kellogg, the wife of cornflake inventor John Harvey Kellogg, said in her 1893 book Science in the Kitchen that "ground pop corn is a delightful dish eaten with milk or cream." It was easy to create, and now since popcorn is healthy, it's a fun, sure-to-please morning cereal to make at home today.


Due to its cheap parts, Pennsylvania Dutch scrapple was a common wartime breakfast. It's cooked with pork, cornmeal, flour, buckwheat flour, and spices. It is still served in Pennsylvania and nearby states but fallen out of popularity elsewhere.


Johnnycakes are comparable to "hoecakes" The biggest difference is preparation. Hoecakes were likely baked on a fire-heated iron hoe.

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