This Victorian Child Worker Meal recreates a full day of eating for a factory child in the mid nineteenth century, based entirely on workhouse dietary tables, Henry Mayhew’s observations, Charles Booth’s surveys, and Alexis Soyer’s “economy soups.” The meals are intentionally plain, under-seasoned, and calorie-deficient because they reflect a life where food existed only for survival. Water porridge opened the day before sunrise. A mid-shift meal offered nothing more than stale bread dipped in thin beef dripping broth. Dinner was a poor man’s scouse made from a scrap of bacon, butter, and boiled vegetables. The dish is simple, austere, and historically faithful to the harsh reality faced by Victorian child laborers.