WORKHOUSE DIET

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RecipesPea-soup, to make a pint— Meat (as shin of beef), 3 oz; bones, 1 oz; peas, 2 oz; potato and other fresh vegetables, 2 oz; dried herb and seasoning; meat liquor. Barley-soup, or meat broth, to make a pint— Meat, 3 oz; bones, 1 oz; Scotch barley, 2 oz; carrots, 1 oz; seasoning and meat liquor. Broth, to make a pint— Meat liquor, 1 pint; barley, 2 oz; leeks or onions, 1 oz; parsley and seasoning. Suet-pudding (baked or boiled), to make one pound— Flour (good seconds), 7 oz to 8 oz (according to the quality of the flour and the thickness desired); suet, 1¼ to 1½ oz; skimmed milk, 2 oz; salt.To be served with gravy or sweet dip. Rice-pudding, to make one pound— Rice, 3oz; suet, ½ oz; sugar ½ oz; skimmed milk, ½ pint; spice and salt. Rice-milk, to make one pint— Rice, 2oz; new milk, ½ pint; sugar, ½ oz; allspice and salt. Meat-pudding, to make one pound— Flour, 6 oz; suet, 1 oz; uncooked meat, 4 oz; meat liquor and seasoning. Meat and potato-pie, to make one pound— Flour, 3½ oz; suet or other fat, ½ oz; uncooked meat, 3 oz; potato 7 oz; onions, seasoning and meat liquor. Potato hash or Irish stew, to make one pint— Uncooked meat, 3 oz; potatoes, 12 oz; onions, 1½ oz; meat liquor and seasoning. Gruel, to make one pint— Oatmeal, 2 oz; treacle, ½ oz; salt and sometimes allspice; water. Oatmeal-porridge, to make one pint— Oatmeal, 5 oz; water and seasoning. To be eaten with milk. Milk-porridge, to make one pint— Oatmeal, 2 oz; milk 2/3 pint; water, salt. Tea, to make ten pints— Tea, 1 oz; sugar, 5 oz; milk, 1 pint.

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