idv sideblog!

Bread was a staple of the lower-class diet, such as wholemeal, rye bread, unleavened bread (like oatcakes), etc.. For the poor, it was often made of cheap-quality flour and likely denser than modern bread.

These could be supplemented with whatever vegetables that were cheapest as well as locally available at that time of year. Onions were among the cheapest (half penny for a dozen, cheaper if they were bruised) and available all year. They were more expensive in late spring, at which point they could be substituted by leeks. Watercress was another cheap staple (halfpenny for 4 bunches from April to January/February) and were regularly eaten at breakfast. Cabbage was cheap and easily available, along with broccoli, with lettuce and radishes available in summer. Carrots and turnips were inexpensive staples, especially in winter, and they along with cabbage were often used in stews and soups.

As for fruit, apples were the cheapest and most commonly available (from August to May). Cherries were also fairly cheap (from May to July). Pears, blackberries, and plums were available throughout autumn. Then there were gooseberries, plums and greengages (in late September), raspberries, and strawberries. Not all fruits were affordable, like oranges, which were imported from Spain in winter but were expensive and often given as gifts, and pineapples, which were a sign of wealth.

Potatoes were another staple and were prepared in various ways, including boiled, mashed, roasted, or fried. They grew well in Britain’s mild weather, making them easy to produce and sell, meaning they were cheap and thus became a frequent meal.

In terms of meat, the lower class ate it infrequently, maybe once a week, with the worst off even less often. Pork was 1 of the most common types of meat, when it could be afforded.

As a result, the poor made the most of it (using and eating every part of it). For example, a cook would boil a piece of beef or mutton with vegetables one day (probably Sunday, the only day many people had off from work), then return to the boiling pot the next day and skim the fat off from the top to be used for frying or pie crusts. Then he or she could set the liquid back to boiling, adding a stingy amount of oatmeal (one recipe recommends a tablespoon of oatmeal for every pint of liquid) to produce another nourishing meal from the broth. Recipes call it a pot liquor soup; we’d more likely call it gruel.

Gruel, made by boiling grains, like oats, rice, or barley, in water or milk, was a common food option for the poor as it required minimal ingredients and was easy to prepare. It often served as a breakfast or basic meal.

Porridge refers to a thicker and more substantial version of cooked grains, usually oats, in water or milk. It was typically cooked for a longer amount of time, resulting in a creamier and heartier consistency. It was also a popular breakfast choice due to it being nutritious and filling.

They tended to buy cuts and trimmings of meat no one else wanted, which were referred to as “block ornaments”. Examples included sheep’s organs, shanks, gristly bits, and heads. Most of these cuts were tough or didn’t have much meat on them, but they could produce a filling broth. Tripe (lining of stomach of animals like cattle, sheep, and pig), liver, meat on the bone (shin or cheek), and offal (aka organ meats like brains, hearts, sweetbreads, liver, kidneys, lungs, and intestines) were also cheap.

Chicken was rare, as the birds were kept for eggs, and usually not eaten unless the bird stopped laying eggs.

Later in the Victorian era, bacon became a popular choice at breakfast (alongside kippers aka a type of fish made from herring, eggs, and porridge).

Drippings was another common part of the lower class diet. Drippings refer to the fat that is collected as a result of cooking meat. When meat, such as beef, pork, or poultry, is roasted or grilled, the fat present in the meat melts and drips down into the pan or tray. This fat is then collected and saved, typically in a container or jar, for later use. They add flavor and richness to dishes and are commonly used for making gravies, sauces, or to enhance the flavor of roasted vegetables, as a few examples.

Since meat was a luxury, the lower class tended to go for cheaper proteins, like eggs and legumes.

Many East End homes kept hens in their backyards, with a couple hens able to produce up to a dozen eggs per home per week. Hard cheeses like cheddar was produced countrywide and so available all year round, meaning it was able to enter the diet of the lower class. It was a good protein, kept well, and even stale it could be eaten toasted with bread.

Regarding legumes (ex: beans, peas, peanuts, lentils, etc…), they were a cost-effective source of protein, fiber, and nutrients. Dried legumes were more affordable and available all year round. Beans (good from July to September) were a staple for many lower class, often cooked in stews, soups, or baked dishes. Peas (affordable from June to July) and lentils were also commonly consumed.

In terms of drinks, tea was very common. It became more affordable with the help of increased trade, improved transportation, and advancements in production methods. The poor drank tea that tended to be weaker, as they reused the tea leaves several times before disposing of them. Black tea was common, the most popular being those imported from countries like China and India.

Milk was widely consumed but not usually in large quantities, due to cost and adulteration fears (aka fear of contamination). Beer was also common (made with low alcohol content so you didn’t get drunk), even for women and older children, as water wasn’t safe to drink back them (easily contaminated, but the brewing process killed off the germs). Coffee was another option, but it tended to be more expensive than tea, beer, or milk.

Sugar became cheaper at least after 1874, but still tended to be relatively expensive, especially for those on lower incomes. Thus it remained more of a luxury item and consumed in mostly smaller quantities or for special occasions.

Butter, like sugar, would’ve also been considered a relatively expensive item, and thus not as widely consumed. Instead, they used cheaper options of fat, like lard and dripping.

Nuts were another slightly more expensive item. But there were some options if a poorer individual could afford them. Chestnuts were the most common (favorite street snack in chestnut season, running from September to January). There were also filberts and hazelnuts (available from October to May) and walnuts (seasonal). Imported almonds and brazil nuts were more expensive, but commonly consumed around Christmas as a “treat”.

Even if they could afford things like sugar, butter, or nuts, the lower class likely would’ve typically used their income on more basic necessities and things they needed for their job or life.

Individuals were paid on Saturday, and that plus the absence of refrigeration affected the weekly menu. It’s possible the lower class at least may have possessed basic cooking utensils, like a skillet, pot, or kettle. The ‘best’ and relatively most expensive meals were taken on Saturday evening and Sunday, though the poorest would often buy food at the end of Saturday trading, at the cheapest possible prices. Menu choices became cheaper through the week: purchases of food would diminish in quantity as the food budget shrank, and meat would often only be purchased once a week, though vegetables and fruit were usually purchased and consumed on a daily basis.

The very poor might purchase cheaper older fruits, vegetables, and meat on the verge of edibility, though this didn’t really diminish the nutrients in them much.

The lack of refrigeration facilities meant that meats eaten hot on any one day were almost inevitably consumed (cold) on the second day. Any more leftovers were, due to incipient spoilage, curried or hashed on the third day. Spices and the higher heat involved in frying the hash would disguise any taint to the meat and lessen the chances of food poisoning.

Men worked on average 9–10 hours per day for 5.5-6 days a week, giving a range from 50–60 hours of physical activity per week. Factoring in the walk to and from work increases the range of total hours of work-related physical activity up to 55–70 hours per week. They likely required around 5000 calories a day.