 A traditional Midwestern breakfast in the 19th century might have included lamb chops, liver, bacon, pan-fried fish, oysters, eggs, potatoes, fruit compote or preserves, and hearty dough-based dishes like pie, doughnuts or cookies.At harvest time families would have eaten mostly home produced foods.The table would be laden with fried chicken, pickles, relish, beets, cottage cheese, roast meats, potatoes, pork chops, fresh bread, fried green tomatoes, pies and biscuits.