London's Pulse: Medical Officer of Health reports 1848-1972
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Hints from the Health Department. Leaflet from the archive of the Society of Medical Officers of Health. Credit: Wellcome Collection, London
London County Council 1933
[Report of the Medical Officer of Health for London County Council]
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Standard Dietary Table for Residential Homes and Schools.
| Breakfast. | Amount. | Dinner. | Amount. | Tea. | Amount. | Supper. | ||||
|---|---|---|---|---|---|---|---|---|---|---|
| Age | 3-9 yrs. inc. | 10-15yrs. inc. | Age | 3-9 yrs. inc. | 10-15 yrs. inc. | Age | 3-9 yrs. inc. | 10-15yrs. inc. | 10 and over. | |
| Porridge (Rolled oats or medium Scotch meal and milk twice a week) | ¾ oz. raw ½ pt. | 1½ oz. raw ½pt. | Meat, beef, such as top side, 3 oz., or 4 oz. uncooked; leg, 3½ oz., or 5 oz. uncooked; ox cheek, aitch bone, brisket, 4 oz., or 6 oz. uncooked. | Four times a week. | Bread (white brown or currant) | 5 oz. | 6 oz. | Children 10 years and over who choose it to have supper consisting of a slice of bread (2 oz.) and margarine (1/6 oz.), 1 hour before bed-time. | ||
| Bread (white or brown) | 3-6 oz. | 4-8 oz. | Liver, pork, bacon, rabbit. | 2 oz. cooked. | 3 oz. cooked. | Margarine or dripping (5 days a week) | ½ oz. | ¾ oz. | ||
| Margarine (80 per cent. animal fat) twice a week; dripping 2 days a week | ½ oz. | ½ oz. | Corned beef or sausages (once a week) | 2 oz. cooked. | 3 oz. cooked. | Butter*** (twice a week) | ½ oz. | ¼ oz. | See note ††* | |
| Butter twice a week *** | ½ oz. | ½ oz. | Fish (once a week) | 4 oz. | 6 oz. | Jam or treacle or honey (once a week) | 1 oz. | 1 oz. | Strict attention to be given to the cleansing of teeth immediately before bed-time. | |
| Herring (½) or filleted haddock (2½ oz.) once a week | 2½ oz. | 2 ½ oz. | Soup (pea or lentil) or meat broth (allow l½ oz. of meat uncooked). | Once a week | 8 oz. | ½ pt. | Tomato cheese (twice a week)† | ¾ oz. | 1 oz. | |
| Fried bacon or slice of cold bacon or rissole twice a week | 1 ½ oz. | 1½ oz. | Potato Fresh vegetables in season (greens, carrots, turnips or onions) or | 4—5 oz. 4 oz. 5 times a week | 4-8 oz. 4 oz. at least 3 times a week. | Apple†† | 2½ oz. | 2½ oz. | ||
| Marmalade once a week | ½ oz. | ½ oz. | Dried peas or beans | 2 oz. not more than twice a week. | 2½ oz. not more than 3 times a week. | Cake once a week (bread ration reduced) | 3 oz. | 4 oz. | ||
| Syrup once a week | ¾ oz. | ¾ oz. | ||||||||
| Cocoa or coffee (1/6 pt. milk per child 5 times a week) | ½ pt- | ¾ pt. | *Boiled or milk pudding 5 times a week in a winter:twice a week in summer | 4 oz. | 5 oz. | Tea: 1/6th pt. of milk per child | ½ pt- | ¾pt. | ||
| Fried potatoes 2 days a week (in winter) | 3 oz. uncooked. | 4 oz. uncooked. | On other days, jam or treacle tart (hot) | 4 oz. | 5 oz. | |||||
| 4 oz. | 5 oz. | **Fresh salads to be given frequently in place of jam, tomato cheese, etc. | ||||||||
| 3 oz. | 4 oz. | |||||||||
| 3 oz. | 4 oz. | |||||||||
| One egg once a week (in summer) | _ | _ | With any of these, milk puddings can be served, and it must be arranged that milk puddings are given at least three times a week both winter and summer, either as the sweet course or as part of it, the choice of dish depending partly on the prevailing weather | 2 oz. | 3 oz. | |||||
| 11 a.m. | 3-9 years inclusive. Milk, 1/3 pt. | |||||||||
See page 70 for notes.