Editing Breakfast (section)

===== United States =====
{{Main|List of American breakfast foods}}
{{further|Cuisine of the United States}}
{{See also|Breakfast cereal|List of breakfast cereals}}
[[File:Egg and cheese breakfast sandwich.jpg|thumb|[[Sausage]], [[Scrambled eggs|egg]] and [[Swiss cheese (North America)|cheese]] [[breakfast sandwich]]]]
[[File:Cereal with Milk (Unsplash).jpg|thumb|Cereal with milk]]
In 1620, [[waffle]]s were first introduced to North America by [[pilgrim]]s who had lived in the [[Netherlands]].<ref name="Serna-Saldivar">Serna-Saldivar, Sergio O. (2012). [https://books.google.com/books?id=oz4orP4ZOOYC&dq=breakfast%2C+waffle%2C+netherlands&pg=PA270 ''Cereal Grains: Laboratory Reference and Procedures Manual'']. CRC Press. p. 270. {{ISBN|143985565X}}</ref> Later pioneers consumed largely [[cornmeal]]-based breakfasts, and would also consume meals such as [[oatmeal]] for dinner and lunch.<ref name="CBS Early Show">{{cite web|url=https://www.cbsnews.com/news/history-of-breakfast-in-america/|title=History Of Breakfast In America|date=November 6, 2009|work=The Early Show|publisher=CBS|access-date=10 April 2013}}</ref> Common breakfast products included [[corn pone]], [[johnnycake]]s, [[ashcake]]s, [[hoe-cake]]s, and [[corn dodger]]s.<ref name="CBS Early Show" /> Ashcakes consisted of cornmeal wrapped in [[cabbage]] leaves cooked in the ashes of a [[campfire]], while corn pone is baked, corn dodgers are pan fried, and hoe-cakes are similar to pancakes.<ref name="CBS Early Show" /><ref>{{cite book|last=Hundley|first=Daniel R|editor=Henry B. Price|title=Social Relations in Our Southern States|publisher=H. B. Price|url=https://archive.org/details/socialrelations01hundgoog|location=New York|page=[https://archive.org/details/socialrelations01hundgoog/page/n47 87]|year=1860}}</ref> After the [[American Civil War]], it became fairly common in America to eat sandwiches that were made of ham and eggs. These sandwiches were not strictly consumed in the morning. In 1897, the first true [[breakfast sandwich]] recipe was published in a cookbook.<ref>{{cite book|last=Cook|first=Maud C.|url=https://archive.org/details/breakfastdinners00cook|title=Breakfast, Dinner, and Supper, or What to Eat and How to Prepare it|year=1897|publisher=J. H. Moore|location=Philadelphia|page=328}}</ref>
[[Popcorn|Popcorn cereal]] was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener.<ref>Smith, Andrew F. (1999). [https://archive.org/details/poppedculturesoc00smit/page/57 <!-- quote=Breakfast cereal, breakfast. --> ''Popped Culture: The Social History of Popcorn in America'']. Univ of South Carolina Press. pp. 57–59. {{ISBN|1570033005}}</ref> Cold [[breakfast cereal]] has been consumed by Americans since the late 1890s, and during the 1920s a considerable number of new cereals were marketed.<ref name="1920s">Drowne, Kathleen Morgan; Huber, Patrick (2004). [https://books.google.com/books?id=CecCHiI95dYC&dq=breakfast%2C+tomato+juice&pg=PA122 ''Nineteen Twenties'']. Greenwood Publishing Group. p. 122. {{ISBN|0313320136}}.</ref> The reason for this movement towards cold breakfast cereals was inspired by the [[Clean living movement#Jacksonian Era Clean Living Movement (1830–1860)|Jacksonian-era Clean Living Movement]] (1830–1860). This movement focused on a lot of lifestyle changes, but specific to breakfast it claimed that eating bacon, eggs, pancakes and hot coffee was too indulgent.<ref>{{cite book|last=Lincoln|first=Mary Johnson|title=Mrs. Lincoln's Boston Cook Book: What To Do and What Not To Do in Cooking|url=https://archive.org/details/mrslincolnsbost00lincgoog|year=1884|publisher=Roberts Bros.|location=Boston|page=110}}</ref> The first prepared cold breakfast cereal marketed to American consumers was created by [[John Harvey Kellogg|Dr. John Harvey Kellogg]], who introduced it in 1878 and named it [[granola]].<ref name="Sivulka">Sivulka, Juliann (2011). [https://books.google.com/books?id=JxEYoXo8YB0C&dq=breakfast%2C+history%2C+orange+juice&pg=PA88 ''Soap, Sex, and Cigarettes: A Cultural History of American Advertising'']. Cengage Learning. pp. 87–90. {{ISBN|113331113X}}</ref> The product was prepared with baked wheat, oatmeal and cornmeal, and was the first brand-name breakfast cereal in the United States.<ref name="Sivulka" />

Canned [[Juice|fruit juice]] became prominent as a breakfast beverage after the discovery of [[vitamin]]s.<ref>Smith, Andrew F. (2007). [https://books.google.com/books?id=AoWlCmNDA3QC&dq=CARNATION+Breakfast+Drink&pg=PT95 ''The Oxford Companion to American Food and Drink'']. Oxford University Press. p. 69. {{ISBN|0195307968}}.</ref> C. 1900, orange juice as a breakfast beverage was a new concept.<ref name="Sivulka" /> The development of frozen [[orange juice]] concentrate began in 1915, and in the 1930s it was produced by several companies.<ref>Smith, Andrew F. (2013). [https://books.google.com/books?id=_N_Ak67zQ_4C&dq=breakfast,+history,+orange+juice&pg=PT191 ''Drinking History: Fifteen Turning Points in the Making of American Beverages'']. Columbia University Press. p. (unlisted). {{ISBN|0231530994}}</ref> Additionally, [[Mass production|mass-produced]] [[tomato juice]] began to be marketed in the mid-1920s, and became a popular breakfast drink a few years thereafter.<ref name="1920s" />