1950s Recipes: Breakfast

Do you remember the meals you ate in the 50s? Perhaps you could give these recipes a try…

Alongside smashed avocado on toast and eggs Benedict, bacon and eggs in various forms are a staple of today’s brunch menus. They were used in many breakfast dishes in the post-war years too, setting up family members for the day ahead.

 

 

Best French Toast

  • 1 slice of white bread per person
  • 2 eggs
  • ½ pint of milk
  • Bacon
  • Dripping

A splendid breakfast for a big family is a simple French toast recipe, and it is easy to make. Beat the eggs with the milk and put into a deep soup plate. Soak the slices of bread in the egg mixture. Put the frying pan on the fire with a piece of dripping on it and fry a few rashers of bacon. Lift the bacon out of the pan when cooked and put a dish in the oven to keep hot. Now fry the bread a golden brown and serve the French toast with bacon.

 

Creamed Corn Toast

When this recipe was first published in Quicktime Cookery in conjunction with The People’s Friend, it was listed as a quick breakfast. This was despite the corn, ham, milk and margarine having to be simmered for 20 minutes. It was suggested that breakfast should include fruit, cereal and a hot savoury. Although not many of the hot savouries were made using tinned sweetcorn…

 

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