The size and complexity of this mid-century breakfast makes me laugh. Imagine waking up to this kind of feast every morning. Or–imagine being the one who has to prepare it.
This menu recommended in the September 1952 edition of McCalls magazine does have some good ideas. The recipes shown below are enough to make any modern day food blogger swoon.
The article suggests making oatmeal with apple, pineapple, or apricot juice.
This recipe for baked eggs inside tomatoes is quite interesting and worth a try.
This simple coffee cake would make an excellent after school snack.
Here’s another big breakfast post from midcenturypage.com.
0 comments on “1952 So Much for Breakfast”