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The Workhouse

 Williton Workhouse 1880's
Unfortunatly for some all was not well and the workhouse became home.
The nearest workhouse to Holford was the Williton Union Workhouse in Williton where Caroline Kewer aged 24 and described as an imbecile,she was the daughter of John and Charlotte Kewer of Holford, and was registered as an inmate in the 1881 Census, which can be accessed via the link at the bottom of this page.
Typical workhouse recipes of the time
Pea-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.