The Prison Cookbook
Peter Higginbotham
Language: English
Pages: 256
ISBN: 0752454234
Format: PDF / Kindle (mobi) / ePub
This copiously illustrated book takes the lid off the real story of prison food. Including the full text of an original prison cookery manual compiled at Parkhurst Prison in 1902, it examines the history of prison catering from the Middle Ages (when prisoners were expected to pay for their own board and lodging whilst inside) through the nefarious prisons of the Victorian age and on to the present day. With sections on prison life, punishments, the food on board transportation vessels and floating prison hulks, and the work of reformers such as John Howard and Elizabeth Fry, who vastly improved the conditions of those who were put behind bars, this evocative and unique book shows the reader exactly what 'doing porridge' entailed.
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paid work, educational and religious classes, and a system of constant supervision by a matron and monitors chosen by the prisoners from their own number.88 Although some of the changes, such as the banning of alcohol and playing cards, were not totally popular, there was a marked improvement in the prisoners’ conduct. Fry travelled widely, promoting her work, and in 1821 set up a national body – the British Ladies’ Society for Promoting the Reformation of Female Prisoners – to co-ordinate the
Greens, a Pint of Broth, a Pound of Bread, and Three Pints of Small Beer. Full Diet Breakfast as above.—For Dinner, One Pound of Meat, One Pint of Broth, One Pound of Bread, and Two Quarts of Small Beer. Supper in the Two last-mentioned Diets to be of the Broth left at Dinner, or, if thought necessary, to be of Milk Pottage. Rice Milk, Orange Whey, Orange and Lemon Water, Tamarind Whey,Vinegar Whey, Balm and Sage Tea, to be discretionally used by the Surgeon. Besides the Cordial Medicines of
prepared from the previous day’s meat liquor with barley and vegetables added. Members of a Parliamentary Select Committee tasted the bread, soup and gruel and pronounced them good. The bread, baked at the Giltspur Street Compter, was held to be particularly good and wholesome. Nonetheless, complaints from prisoners about the bread led the Select Committee to interview the baker, George Anderson.150 One particularly leaden batch had, claimed Anderson, been due to substandard yeast supplied by a
First 7 days Remainder From 1 month to 4 months First month Remainder More than 4 months First 4 months Remainder From 1878, Stage 4 prisoners could periodically send and receive a letter. A group of inmates engrossed in their writing are seen here at Wandsworth prison in 1896. By the end of the nineteenth century, unproductive labour such as the tread-wheel had been replaced by more useful occupations which could result in a prisoner learning a trade. This 1898 scene shows the
into shape. Prepare and clean the vegetables. Have ready a saucepan large enough to hold the rabbit, and enough water to cover it; add enough salt to taste, and boil up. Put in the rabbit, allow it to boil, then remove the scum, add the prepared vegetables, either whole or cut into slices, and boil all gently for about 1 hour. Prepare a parsley or onion sauce, according to the directions given, using the liquor from the rabbit. Cut the rabbit into portions and pour sauce over. ONION SAUCE.
