History of breakfast Ashcakes consisted of cornmeal wrapped in cabbage leaves cooked in the ashes of a campfire, while corn pone, corn dodgers, and hoe-cakes differed only in baking methods. After the 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. Popcorn cereal was consumed by Americans in the 1800s, which typically consisted of popcorn with milk and a sweetener. Cold breakfast cereal has been consumed by Americans since the late 1890s,
Talo (food) Talo (food) Talo or Talau () is a typical food of the Basque Country, similar to the traditional corn tortilla of Mesoamerica, made of corn flour, water and a bit of salt. It is round and is cooked in a warm metal plank, named a "talo burni". It can be eaten alone, with various toppings, and is also used as a wrap for various foods. After corn was introduced from America to Basque agriculture in 1520, talo was subsequently prepared. Talo was used as bread in Basque houses, and the remainings were sometimes mixed with milk making something similar to