The Victorian workhouse did not feed its inmates badly by accident. It fed them badly on purpose, and the purpose was written into the law.
The principle behind the New Poor Law of 1834 was 'less eligibility'. Life inside the workhouse had to be made worse than the life of the poorest labourer surviving outside, or people might actually choose it. Misery was the policy, and the food was central to it.
The diet was built around gruel, bread, and watery broth. Thin oatmeal porridge. Pease soup. A little cheese. Meat, where it appeared at all, appeared in quantities a working man would have laughed at, carefully weighed out on a handful of days a year. Strip a population of meat and feed it on cheap starch, and you get people who are weak, compliant, and grateful for very little. The men with the ledgers understood that completely. They wrote the smallness down, in ounces, and signed it.
Now read that menu back slowly.
Porridge to start the day. Wholegrain bread as the base of every plate. Beans and pulses for protein. Broth-based soups. Dairy in moderation. Red meat cut right back, if you have it at all.
That is the workhouse diet, almost line for line. The gruel that was once the punishment for being poor is now the breakfast of the health-conscious. The near-absence of meat, once an economy forced on people who had no say in it, is now sold to you as the enlightened, heart-healthy choice you are making of your own free will.
They worked out the cheapest way to keep a body upright and dependent, and wrote it down in ounces.
A century and a half later the same menu comes back with a wellness label on it, and this time people pay extra for the privilege.