Breakfast fried bread. Originating in the British isles during the Victorian era, the full breakfast is among the most internationally recognised British dishes. Another traditional British breakfast consists of porridge, although now associated with Scotland, it has been consumed across Britain as a staple food since at least the Middle Ages. The breakfast cereal Scott's Porage Oats was produced in Glasgow in 1880. Before the arrival of American-style breakfast cereals in the early 20th century, dried bread soaked in hot milk or tea and porridge (boiled oats) was the common daily breakfast, while leftover vegetables (often, cabbage) and potatoes not eaten
Breakfast cereal Dansville, New York. The cereal never became popular, due to the inconvenient necessity of tenderizing the heavy bran and graham nuggets by soaking them overnight. George H. Hoyt created Wheatena circa 1879, during an era when retailers would typically buy cereal (the most popular being cracked wheat, oatmeal, and cerealine) in barrel lots, and scoop it out to sell by the pound to customers. Hoyt, who had found a distinctive process of preparing wheat for cereal, sold his cereal in boxes, offering consumers a more sanitary and consumer-friendly option. Packaged breakfast cereals were considerably more convenient than a product that