. no thanks. I would have a glass of Babycham at lunch time but in the early hours my gut would bubble ..... trapped wind, I would feel SO sick. Twice. Never again.
Generally the population did different jobs too. My background is farming or In Service on both sides. Days began early. Breakfast was the main meal to keep the workers fuelled for the day. 11 o'clock we took sandwiches or scones to the fields and the men came home for lunch at 12.30. They then worked until 6.00 - home for a bath, supper and bed. Some were herdsmen, others did ploughing behind huge Shires :-).
Granma - born in the 1880s - went to school on a bowl of porridge taking a slab of bread with butter or pork dripping. She went into Service. Every household in the country had a garden or access to growing space: spuds, greens in season, peas/beans/salads throughout the Summer. Bottling and canning was common and every house-maid learned how. Nothing was wasted. Ash from the fires went onto the garden when it rested - parts were not planted for that year. Worms did their job.
I agree Roseneath - Yorkshire pudding of course was served prior to the main meal so that meat went further. Chicken was expensive and a treat! I don't know how people managed in the towns but in the villages we had : butchers, bakery, grocery, milk delivered ..........
Tinned foods were much a part of our life. Kept for years! OK there was sugar in the cans but we survived because we exercised it off.
Beefburgers etc. hadn't been invented then.