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Nouvelle Cuisine at the Barwick Workhouse!

Barwicker No. 121
Summer 2016


For many years the local workhouse was on Rakehill Road between Barwick and Scholes in the buildings which now comprise Springfield Farm and Cottages. The workhouse was a place you went to when you fell on hard times or became ill and had no one to look after you. It was therefore not a place you would want to find yourself. Everything was done to discourage you from entering the workhouse as the Parish had to then fund your upkeep. The menu was certainly not going to encourage you to stay, here is what they were eating in 1849.

BARWICK IN ELMET UNION


Names and Descriptions of the Ingredients composing articles of Food in the Dietary of the Workhouse:

SOUP: No Soup Used.
BROTH: Comprised of broken meat, boiled bones, turnips,carrots & celery.
the Governess cannot speak as to the exact quantities of each.
PORRIDGE: The Porridge of one Gallon of water to two of
milk boiled up with about ¼lb of oatmeal to each Gallon of Porridge.
GRUEL:No Gruel is used except a little tonic or beer, Gruel for the sick,
when ordered by the medical man.
PUDDINGS: About 2½ oz of beef suet to 1 lb of flour mixed up with water & boiled
for Puddings. 



George Booth, Clerk to the Guardians 1849 Barwick in Elmet. 


 


 

DAVID TEAL

 



 
Source: National Archives, Kew - MH12/15548 Correspondence with the West Riding Poor Law Unions - Barwick in Elmet. 




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