Bread in the Victorian Era

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White bread in the Victorian Era (1837 to 1901) was seen as having fewer impurities and was associated with the upper class. White bread was so desireable that alum began to be used. It was cheaper than flour and that kept the cost down. But, when consumed alum caused diarrhea and other digestive issues. Diarrhea could be fatal to young children. Throughout much of the 19th century, plaster of pairs and chalk were also commonly used in bread. There was an 1860 Aldulteration of Food and Drug Act which meant to stop the use of harmful additives in food but it was not strictly enforced. But, in 1875 a revision was made and remained in effect for 60 years until updated public health guidelines and food safety laws were put in place. The picture is from cookistry.com