The Victorians had their own things like goyslop:
It wasn't until 1875 that laws regulating food adulteration first came into existence. Prior to that it was "anything goes" and "anything" is what you commonly found in your food. The problem was, most of the food additives of the time were actually poisonous.
Bakers added alum and chalk to their bread to make it whiter while cooks mixed plaster of paris, clay and sawdust into their mashed potatoes. There was even a time when the very potent rat poison strychnine was added to beer to improve the flavour by making it more bitter!
People grew accustomed to these additives and actually began to accept them and the "improved taste" that went along with them. Even tea was chemically altered so that used tea leaves could be "rejuvenated" by boiling them in a mixture of ferrous sulphate and sheep manure and then artificially coloring the leaves with chemicals including ferric ferrocyanide, copper acetate, or tannin.
https://www.thecooksguide.com/articles/adulteration.html
Today you worry about glyphosate, endocrine dustuptors, and microplastics; back then you'd worry about saw dust, chalk, and rat poison.