For the Edwardian working-class meals were very different to their rich counterparts. J. Rey in ‘The Whole Art of Dinning’ published in 1914, enlightens us:
The Working Class Tea

“The tea of the English working-class is the most eccentric of meals and one of the greatest injuries a gourmet could possibly conceive (accordingly to ideas of Brillat-Savarin); for with the tea they partake of various kinds of salted meat and dried fish, such as ‘corned-beef,’ kippers, bloaters, red herrings, winkles, shrimps, pickles, watercresses, cucumber, lettuce jam or marmalade, bread and butter, and cake, This incongruous kind of food may, no doubt, be quite nice and tasty for this class of people, but it must shock any one endowed with refined epicurean  instinct.’