in 1900, breakfast for a Yorkshire labourer’s family of five children over the course of a week consisted of bread, bacon (just enough for the man of the house to have a slice each day) and coffee, with butter available as a treat once a week and dripping rationed over three days, due to its cost. Cocoa also occasionally joined the spread, and was widely, and rightly, held to be a healthy and energy-giving drink. If it was made with milk, it added significantly to the nutritional value of one’s daily intake. For
