Do you recall the delectable fragrances of those morning delicacies that permeated our homes decades ago?
Some once-popular breakfast dishes are now relegated to the dusty pages of outdated cookbooks due to the significant evolution of breakfast customs over time.
In order to resurrect breakfast staples that have vanished from our tables and a few treasures that merit a victorious return, let’s take a delectable journey down memory lane!
1. Creamed Chipped Beef On Toast
Affectionately (or not-so-affectionately) nicknamed “S.O.S” by military personnel, this hearty morning meal consisted of dried beef in a thick cream sauce poured over toast. Popular during World War II and throughout the 1950s, it faded away as health concerns about sodium and saturated fat grew.
Grandpas everywhere still reminisce about this filling dish that stuck to your ribs and prepared you for a hard day’s work!
2. Griddlecakes With Salt Pork
What if I told you pancakes weren’t always topped with maple syrup? Back in pioneer days, Americans commonly enjoyed their morning griddlecakes with crispy salt pork instead of sweet toppings. The savory-sweet combination provided essential calories for long days of physical labor.
Though this breakfast staple kept settlers going through harsh winters, modern palates have shifted decidedly toward sweeter breakfast options!
3. Codfish Cakes And Eggs
Fishermen’s families along coastal America regularly started their day with these protein-packed patties made from salt cod, potatoes, and onions, fried until golden and served alongside eggs. Though once commonplace in New England households every Friday morning, this maritime breakfast has sailed into obscurity.
Can you imagine the kitchen aromas? Modern noses might object, but generations thrived on this nutrient-rich beginning to their day!
4. Broiled Grapefruit With Brown Sugar
Ever wondered why vintage broilers had a special ‘grapefruit’ setting? This 1930s breakfast sensation involved halving a grapefruit, cutting around each segment, sprinkling with brown sugar, and broiling until caramelized. Fancy hotels and home cooks alike embraced this citrusy starter that’s now barely remembered.
Zingy! Tangy! Caramelized! Share this post if you think this retro breakfast gem deserves another chance in the spotlight!
5. Shirred Eggs With Cream
Heavens to Betsy! These individually baked eggs in ramekins, bathed in cream and topped with butter, were once the height of breakfast sophistication. Julia Child championed this elegant dish, yet despite its simplicity and decadence, shirred eggs vanished from breakfast menus as quick-service options gained popularity.
The rich taste and velvety texture would make any modern brunch aficionado sigh with ecstasy, even if it would take a lot of time by today’s standards!
6. Liver And Onions Morning Plate
Brace yourselves, breakfast lovers! Before modern nutritional guidelines, starting your day with liver and onions wasn’t uncommon. Valued for its iron content, this protein-heavy breakfast fueled farmers and laborers through morning chores. Typically served with a side of potatoes and toast for sopping up the flavorful juices.
Despite being high in nutrients, this meal was pushed from breakfast tables due to shifting tastes and a strong scent. Would you dare bring this old-fashioned breakfast back to life?
7. Cornmeal Mush With Molasses
Before cereal boxes lined grocery shelves, cornmeal mush reigned supreme on American breakfast tables! Similar to Italian polenta but sweetened with molasses or maple syrup, this humble porridge sustained generations through harsh winters and tough economic times.
Grandma’s secret? Pouring leftover mush into loaf pans, then slicing and frying it the next morning for a completely different breakfast experience. Talk about Depression-era ingenuity worth bringing back!
8. Toast Points With Bone Marrow
*Gasp dramatically* While today’s toast gets avocado treatment, Victorian-era breakfast tables featured toast points spread with rich bone marrow! Considered highly nutritious and delicious, diners would scoop marrow from roasted beef bones onto delicate triangles of toast, often with a sprinkle of salt.
Though hipster restaurants have revived this dish for dinner menus, its breakfast heritage remains largely forgotten. Perhaps it’s time for morning marrow to make its magnificent comeback?
9. Kippered Herring With Scrambled Eggs
Breakfast protein doesn’t get more old-school than kippered herring! Up until the middle of the 20th century, these smoke-cured fish fillets were a common breakfast item in America, especially in homes with European ancestry. Typically served alongside fluffy scrambled eggs, the smoky-salty fish provided lasting energy.
Health-conscious modern diners might actually benefit from reviving this omega-rich breakfast tradition. Would you swap your bacon for these traditional breakfast fish? Comment below!
10. Dutch Baby Pancake
Hallelujah for the Dutch Baby – a glorious, puffy pancake baked in a cast-iron skillet that rises dramatically in the oven before deflating into a crater-like shape! In the early to mid-20th century, this German-American invention—despite its Dutch name—was a popular weekend breakfast option.
While not entirely extinct, this showstopping breakfast deserves wider recognition for its versatility. Sweet or savory, this eggy delight transforms ordinary mornings into special occasions!
11. Johnny Cakes
Move over, pancakes! Johnny cakes – those delightful cornmeal flatbreads that sustained early American settlers – deserve their rightful place back on our breakfast tables! Crispy on the outside, tender inside, these Native American-inspired discs were traditionally served with butter and maple syrup or molasses.
Though regional variations exist (New England vs. Southern styles), the basic recipe remains blissfully simple. Resurrect this historical breakfast and taste America’s culinary roots!
12. Eggs Goldenrod
Behold the elegant simplicity of Eggs Goldenrod! This forgotten breakfast masterpiece features hard-boiled eggs separated with whites chopped into a creamy bechamel sauce poured over toast, while the crumbled yolks are sprinkled on top to resemble goldenrod flowers.
Popular in early 20th century home economics classes and tea rooms, this visually striking dish combined practicality with presentation. Snap a pic if you recreate this vintage breakfast beauty!
13. Popovers With Apple Butter
Whoa, Nelly! These hollow, airy rolls that “pop over” their muffin tins while baking were once breakfast royalty in New England households. With crisp exteriors and custardy centers, popovers paired perfectly with homemade apple butter for a breakfast that balanced textures and flavors magnificently.
Though rarely seen outside specialty bakeries today, these dramatic puffs deserve revival for their impressive presentation and simple ingredient list. Breakfast guests would surely be wowed!
14. Welsh Rarebit
Oh my stars and garters! This isn’t rabbit at all but a luxurious cheese sauce (often enhanced with beer, mustard, and Worcestershire sauce) poured over toast – the ultimate sophisticated breakfast during the early 20th century. Once a staple in fine hotels and department store tea rooms!
Though occasionally spotted on pub menus, Welsh Rarebit has largely vanished from breakfast tables. Its rich, savory flavors and comforting warmth make it prime for rediscovery. Brunch, anyone?