Quote:
Originally Posted by DMB
Brown bread was originally either wholemeal or at any rate made from less refined flour than white bread.
In the two years after WW2, particularly the horrible winter of 1946-7, Britain was very broke as a result of the war and was very short of food. The rationing was fierce. I remember bread and dripping as being a godsend because it gave one valuable calories when they were in short supply.
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especially pork dripping when there was some jelly included. alas the days when butchers would sell dripping are long gone....