Life in 1960s/70s Britain: The Comfort Foods That Kept Us Going - Bread and Dripping: So Good It Caused Riots

 

If ever there was a meal that perfectly reflected Britain’s frugal past, it had to be bread and dripping. Perhaps hard to believe now, but there was a time when it was seen as a nutritious and desirable meal. A meal that was eaten regularly across the land.

But what was bread and dripping?

Back in the 1960s and 70s, for many it was almost a staple meal. In our house it was served as a once a week event, on Sunday. That was the day when a traditional beef roast was cooked. When finished, the fat left in the roasting tin wasn’t thrown away. Instead, it was poured into a pot and allowed to cool. It was then used to spread on bread, or as a cooking fat.

When I went to live with my gran in the early 1970s, she would always serve up a couple of slices of bread and dripping after Sunday dinner. There was a skill to getting it right, though. The right balance between the leftover meat juices and fat was key. Often the rich meat juices settled underneath the layer of fat, creating an extra burst of flavour. Out of the pot, it would be spread onto bread or toast, sometimes with a little salt and pepper.

Too much fat, though, could spoil the sandwich — or maybe that was just me? I was not that keen on too much fat. It could be served at any time, as a filling afternoon snack or as a simple supper. In an emergency, it was a lunchtime sandwich to take to school.

To modern eyes it may sound unhealthy, and it was. A sandwich, the contents of which were mostly fat - and it wasn’t good fat. Exactly the opposite, it was loaded with saturated bad fat. But the truth was, many people were blissfully unaware of the dangers of too much saturated fat back then. 

And who was going to tell us anyway? 

We were years away from healthy lifestyle information being readily available. This was a time when many people were more concerned about wasting what was seen as perfectly good food than its fat content. The dripping from a roast dinner was simply an opportunity to make more meals. 

And then there was the cost.

With money and household budgets often tight, we ate what was available. Leftovers often became the next meal. Throwing food away simply wasn’t an option. It’s another reminder that previous generations often had to make every penny count and that austerity was nothing new.

People have even rioted over dripping.

Life in 1960s/70s Britain: The Comfort Foods That Kept Us Going - Sugar Sandwiches

In the 1960s and 70s, when jam wasn’t available, children would often turn to sugar, in the form of sugar sandwiches. It was the meal that kept children happy and dentists busy. A sweet treat made with two slices of white bread. Every sandwich seemed to be made with white bread back then. They were cheerfully cheap and satisfied the sweet tooth of the nation.

The sugar sandwich delivered empty calories while giving an energy rush that stopped hunger in its tracks. Many adults who grew up in the 1960s and 1970s may still smile at the memory, although I doubt most wouldn’t dream of eating one today.

It was a snack designed for comfort and convenience.

And just like a jam sandwich, they were so easy to make. As a boy, even I could make them. I’d return home from school at lunchtime, hungry for a sandwich and with a plan in mind as to what I wanted.

“What are we having to eat?” I would ask my mother.

“There’s cheese, spam, some corned beef left …”

“Do we have any jam?” I asked, ignoring all the more nutritious options on offer.

“Jam? Not until I go to the shops.”

“No jam? I wouldn't mind a sugar sandwich. I can make it.” I said with hope.

“Sugar sandwich? I suppose so, but don’t blame me if you get a toothache.”

Wise advice often ignored.