Breakfast cereal is available in a packaged dry form such as Alpen, or it can be made fresh. Most warm cereals can be classified as porridges, in that they consist of cereal grains which are soaked in hot water, cooked and/or boiled to soften them and make them palatable. Sweeteners, such as brown sugar, honey, or maple syrup, are often added either by the manufacturer, during cooking, or before eating. Porridge is especially popular in Scotland, Wales, Ireland, and England. Porridge became important in Scotland due to the freezing winters. The Scottish people prefer porridge to be made with only water and
Breakfast cereal a patient in the late 1800s. While there, he grew deeply impressed with their all-grain diet. Upon his release, he began experimenting with grain products, beginning with an all-grain coffee substitute called Postum. In 1898 he introduced Grape-nuts, the concentrated cereal with a nutty flavor (containing neither grapes nor nuts). Good business sense, determination, and powerful advertising produced a multimillion-dollar fortune for Post in a few years. After his death, his company acquired the Jell-O company in 1925, Baker's Chocolate in 1927, Maxwell House coffee in 1928, and Birdseye frozen foods in 1929. In 1929, the company changed its name