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Show Betier breakfast Breakfast: Then & Now Except for refueling the body after a long night's fast, breakfasts of the past have little in common with today's quick modern morning morn-ing meal. The ancient Greeks and Romans broke the fast with bread steeped in wine, and fruits and cheeses. Lords and ladies of the Middle Ages also had wine at breakfast, break-fast, in addition to bread, boiled beef or mutton, cheese and salt herring. During the eighteenth century, cen-tury, gourmet President Thomas Jefferson breakfasted break-fasted lavishly on such items as braised partridges with tartar sauce, tansy pudding and batter cakes. In the next century, Americans often of-ten breakfasted on leftovers from the evening before, including pork, pies, fried potatoes and hunks of buttered but-tered bread. Research shows that ready-to-eat cereal with milk as a topping is among the most popular American breakfasts. And for the nutrition-conscious consumer of the Eighties, a new breakfast cereal has been created by Kellogg Company. Com-pany. Consumers said that they wanted a whole grain flaked cereal with no sugar added; NutriGrainJ" cereal was created to meet that preference. It is available in four varieties barley, corn, rye and wheat and is today's to-day's quick and nutritious way to "break the fast." One recent estimate is that there are 2,314,013 farms in the United States. |