As a child, I remember my mother keeping a dripping pot in the fridge. It was around 3 to 4 pints in size and the level varied. Toast and dripping with a sprinkle of salt was a handy snack.
My father was a farmer then (1960's) and his breakfast (after milking) was always cereals, full cooked breakfast (often with field mushrooms if he had found any when turning the cows out) and then toast and marmalade (usually home made marmalade).
