How to make a working class breakfast in 1820?

Cooking in the 1800s was very different from today. It involves several more steps, and it is rarely "from scratch."
In this video, let's discover a common breakfast of the working class 200 years ago. The recipe can be found in Amelia Simmons' American Cookery from 1796, the country's first documented cookbook.
The meal also includes a yeastless bread for which there is no established recipe (since receipts for the poor were often not recorded). In the traveler's journals of the eighteenth and early nineteenth centuries, there are several references to working-class people who cooked bread without yeast. So we know this was a common practice for the rural working class.
Enjoy the video as it depicts a different way of life in these modern times.

Here are the receipts:
Johnny Cakes (American Cookery, 1796) - "Scald 1 pint of milk and put to 3 pints of indian meal, and half pint of flower—bake before the fire. Or scald with milk two thirds of the Indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above."

Timestamp:
00:31 Making butter
01:33 A final rinse
01:52 Johnny cakes
04:34 Yeast was not always available on the frontier

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Cre: @EarlyAmerican (YouTube)