The Workhouse Cookbook: A History of the Workhouse and its Food by Peter Higginbotham

This evocative and richly illustrated book offers a unique window into the culinary and institutional world of the British workhouse. Peter Higginbotham—one of the foremost experts on the subject—delves into the daily diets, food preparation, and broader social context of workhouse life across England, Ireland, and Scotland.

Key Features

• Historical Insight:

  • Explores the evolution of workhouse food from the 18th to the early 20th century

  • Includes scandals, riots, and the harsh realities of institutional life

• Primary Source Material:

  • Features a complete reprint of the 1901 Manual of Workhouse Cookery

  • Over 100 photographs, recipes, dietary tables, and architectural plans

• Thematic Sections:

  • Special diets for children, the elderly, and the sick

  • Christmas Day in the workhouse—including how to make pudding for 300

  • Comparisons with Scottish and Irish equivalents

  • Treatment of inmates and the role of food in discipline and morale

Why It’s a Must-Read

This book is ideal for:

• Family historians researching ancestors who lived or worked in workhouses

• Social historians interested in Victorian institutions and public welfare

• Culinary historians curious about institutional foodways

• Genealogists seeking context for Poor Law records and daily life

ISBN : 9780752447308

£18.99

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