Breakfast in 1800

1Fry the bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside on a paper towel to drain excess oil. In the same skillet, crack the eggs (4) and cook them to your desired doneness.

2In a saucepan, combine the cornmeal (1 cup), milk (1 cup), butter (1 tablespoon), honey (1 tablespoon), salt (½ teaspoon), and pepper. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency.

3Toast the bread slices until golden brown.

4Serve the crispy bacon, eggs (4), cornmeal (1 cup) porridge, toasted bread, and fresh berries (½ cup) on a breakfast plate. Enjoy this hearty and nostalgic breakfast from the 1800s!