Memories of My Nana: A Great Depression Era Breakfast That Didn't Short-Change on Protein

A lot of the everyday breakfasts of the Great Depression seemed terribly low in protein by today's standards. Growing up, my nana would tell stories of what my mother's childhood was like, often speaking of the foods she served and the playthings she and my grandfather made for my mother and her brothers. Everyday breakfasts were mostly starches with a little bit of protein. She and my grandfather had 3 growing children in the 30s, and my grandfather's income dwindled over the course of the decade to nearly nothing. 

They went from dining on breakfasts of thick slices of ham, a couple of eggs over easy, and slices of toast or some biscuits in the 1920s to a slice of bread or a biscuit in a bowl covered with warm milk by the mid to late-30s. Other starchy breakfasts included rice in warm milk, saltine crackers in warm milk, and oatmeal with milk. 

They were fortunate that they could get some eggs most weeks. On weekends, my grandmother cooked more elaborate breakfasts using these eggs. A family favorite (and one that actually gave them all a good amount of protein without too much extra cost) was creamed eggs on toast.

Creamed eggs on toast were hard-cooked eggs, chopped or sliced, stirred into a milk-based white sauce, and ladled over slices of toast or split biscuits. When the garden was producing, she would boost the nutrition of this dish with the addition of some fresh peas and green onions mixed in with the cooked egg and white sauce.

My grandmother was queen of the white sauce. She covered meat, fish, eggs, vegetables, potatoes, macaroni, and rice in white sauce. She even made a sweetened version of white sauce to top baked apples or baked peaches. White sauce was an easy way to add the health benefits of milk to meals suitable for growing children. During the Depression, milk was one food she could get plenty of for her family. Even in her later years, she still used milk liberally in her cooking.

I was curious about the protein content of creamed eggs on toast, so I calculated the nutrients based on my grandmother's likely ingredients. I discovered that the basic version of creamed eggs on toast contains about 12 grams of protein per serving and the green pea version contained about 13 grams of protein per serving. This is based on 1 boiled egg and 1 slice of bread per person, plus 1/6 of a recipe of white sauce that uses 3 cups of milk. I estimated she would have added about 1 cup of fresh peas to the entire family-batch (adding about 8 grams of protein). Even by today's standards, that's a fair amount of protein for a child's breakfast, and markedly more than the weekday starch-in-warm-milk breakfast.

Sometimes, it's the little things that make a difference

Although the days are slowly getting longer, it's still so dark when I get up in the morning and then again in the evening.

The remote-controlled battery candles that were part of our spring front porch makeover have added a bit of light to my dark mornings and nights. I brought them into the house for winter, which I think is probably a good idea anyway -- keeping them out of the elements and all.

But it's more than just the additional light in the house. The flicker (although fake) of the candles adds old-time-y ambience. I have one candle in one of the lanterns (from the porch) in the family room and the other candle on a candle stand (from a free pile 2 or 3 years ago) in the living room. They serve as night lights during the hours when the living and family rooms aren't fully lit, when we're scattered each in our personal spaces at both the beginning and ending of each day.

I find it very comforting to pass the living or family room and see the flicker of light. And that extra little bit of light means we are not bumping around in the dark as we move between bedrooms and kitchen.

Bringing in the candles from the porch is just a little thing, but it added so much atmosphere to our home during these short days of winter.