Some foods have been beloved for generations, and others are best left in the past. Love them or hate them, at least some of these five classic breakfast dishes will outlive us all.
1. Granula. That's not a misspelling. In 1863, nutritionist Caleb Jackson baked graham flour into hard cakes, crumbled them, and baked them again to make Granula, which was inedible unless soaked in milk overnight.
2. Milk toast. It's exactly what it sounds like. This old New England breakfast staple was made by pouring warm milk over cubed pieces of buttered toast and adding sweet or savory flavors.
3. Pork and beans. One 1886 cookbook recommended adding salt pork and molasses before baking the beans for six or more hours and serving hot or cold with a fried cornmeal pancake.
4. Codfish. Americans loved codfish for breakfast at the turn of the 20th century, whether it was fried or in a ball or salted and cured. If you were a guest at the Waldorf Astoria in 1914, you could also enjoy creamed codfish on toast.
5. Meat hash. Hash has been around for centuries, but really took off when World War II-era home cooks got creative with leftovers to stretch out their rations. Wartime rationing is far behind us, but breakfast hash really might be forever.