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According to “A Week of Wisconsin Farm Meals” published in the Iowa County Democrat in 1915, breakfast hasn’t changed much in the past 100 years. Fruit, grains with some type of dairy product, eggs, meats, some baked goods and coffee are hardly out of the ordinary in comparison with our 21st-century breakfast tables. Even after encountering multiple mentions of gems – a buttery muffin-like pastry – we knew that no matter what type of breakfast food we would try to recreate, we would probably enjoy it. We continued our search for a recipe and came across “breakfast puffs” printed in the Vernon County Censor in 1914.

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Breakfast puffs are fairly simple to make. Eggs, milk, melted butter, flour, salt and baking powder are mixed into a dough and baked in a greased muffin tin. As the name suggests, the dough puffs up nicely and if filled nearly to the top, you will end up with nicely baked puffs after 20 minutes. The texture is similar to cornbread and goes well with lots of butter, bacon and eggs.

If you feel a little adventurous, add cheese, bacon, onions, or chives to the dough. We recommend Gouda cheese, scallions and bacon bits for a truly scrumptious 1914 breakfast experience with a twist. If you prefer it sweet, spread some 1918 apple butter on it.   

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The Recipe in 2021

Breakfast Puffs

Makes about 6 puffs

• 2 Eggs
• 1 cup milk
• 1 ½ cup flour
• ½ tsp. salt
• 1 tsp. melted butter
• 2 tsp. baking powder

Beat the eggs thoroughly. Add milk and melted butter and mix well to combine.

In a separate bowl, sift flour salt and baking powder. Add the liquid ingredients and beat well for approximately 2 minutes. Add cheese etc. if desired.

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Pour mixture into a well-greased muffin pan and bake at 425° F for 20 minutes.