FabulousFusionFood's Recipes from the Victorian Age 2nd Page

Photograph of queen Victoria. Photograph of queen Victoria.
Welcome to FabulousFusionFood's Recipes from the Victorian Age Page — This page brings together all the recipes on this site that originate in the Victorian period (1832–1901). All recipes are given as modern redactions (and where possible in their original forms). Many come from Mrs Beeton's cookbook (links below) but others are traditional regional recipes associated with the Victorian age. I hope you will find recipes that are both familiar and those you may not have encountered before. Below you will also find a short description of the Victorian age. (For the recipe list scroll down.) Enjoy...


The Victorian Age



1832–1901

Typically this period in history is associated with the reign of Queen Victoria (1837 to 1901), but many commentators start the period five years earlier in 1832, with the passage of the Reform Act through parliament. Which is when, arguably, many of the political sensibilities and horse-trading associated with the Victorians were first established.

Victoria's reign coincided with a long period of British prosperity where new scientific discoveries and an ever-expanding Empire brought wealth and prosperity that allowed an educated middle class to develop. Often these were people unused to dealing with staff and large households, but who were avid readers. As a result small publications prospered and a great literary period developed. To cater for the new middle classes, authors, beginning with Eliza Acton and most notably including Mrs Beeton wrote articles and published books on the matters of household management and cookery. Indeed, it was during this period that the first modern-style cookery books, with lists of ingredients and instructions on how to cook them were written and published.

Breakfast:
bacon, eggs, kedgeree, devilled kidneys, toast, marmalade, tea, coffee

Luncheon:
Soup
hot and cold meats
cheese
fruit tarts, blancmange, ices

Dinner:
soup
fish
roast beef and vegetables
stewed apples
jelly, fruit
savouries
cheese For more authentic versions of Victorian meals, see the page on Victorian bills of fare (menus) derived from Francatelli's cookbook. Of course, there was also the daily ritual of serving afternoon tea, often accompanied with cakes, pastries and small sandwiches. The advent of canning also opened the diet to new possibilities; this was also accompanied by a revolution in stoves, cookware and kitchen gadgets allowing meals to be served in new ways. This is a continuation of the recipes listings for the Victorian Age recipes and dishes on this site (the page in fact). If you would like to learn a little more about this history of the Victorian Age and the associated recipe and methods of cooking then please go to the first listing page for these Victorian Age information page. Here you will get just a list of the additional Victorian Age recipes on this site.


The alphabetical list of all the Victorian recipes on this site follows, (limited to 100 recipes per page). There are 289 recipes in total:

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Francatelli White Sauce
     Origin: Britain
Maria Rundell's Bechamel or White
Sauce

     Origin: Britain
Peppermint Creams
     Origin: Scotland
Francatelli's Allemande Sauce
     Origin: Britain
Maria Rundell's Chicken Curry
     Origin: Britain
Piquant Sauce
     Origin: Britain
Francatelli's Yorkshire Pudding
     Origin: Britain
Marrow Patties
     Origin: British
Plain Boiled Rice
     Origin: Anglo-Indian
Fresh Tomato Gravy Sauce
     Origin: Anglo-Indian
Masoor Dal Chur Churi
     Origin: Anglo-Indian
Plain Boiled Rice for Curries
     Origin: Britain
Fried Plantains
     Origin: Anglo-Indian
Mayonaise Sauce
     Origin: Britain
Plain Gillie's Venison
     Origin: Scotland
Fruited Luncheon Cake II
     Origin: British
Medium Stock
     Origin: Britain
Plain Sponge Cake
     Origin: British
Gentleman's Relish
     Origin: Britain
Melted Butter
     Origin: Britain
Plum Cake
     Origin: Britain
Glacé Icing
     Origin: Britain
Melted Butter
     Origin: Britain
Pointed Gourd Bhaji
     Origin: Anglo-Indian
Goan Curry Paste
     Origin: Anglo-Indian
Melted Butter made with Milk
     Origin: Britain
Pontac Catsup for Fish
     Origin: British
Green Duck Curry
     Origin: Anglo-Indian
Mint Sauce
     Origin: Britain
Portable Soup
     Origin: Britain
Green Mango Bhurta
     Origin: Anglo-Indian
Mr Arnott's Currie
     Origin: Britain
Potage au Vermicelle
(Vermicelli Soup)
     Origin: Britain
Harvey's Sauce
     Origin: Britain
Mrs Beeton Anchovy Toast
     Origin: Britain
Potato and Gourd Chakee
     Origin: Anglo-Indian
Hilsa Fish Fried in Curry Condiments
     Origin: Anglo-Indian
Mrs Beeton Boiled Neck of Mutton
     Origin: Britain
Prawn Kofta Curry
     Origin: Anglo-Indian
Hilsa Fish Gravy Curry
     Origin: Anglo-Indian
Mrs Beeton Herodotus Pudding
     Origin: Britain
Prawn Powder
     Origin: Anglo-Indian
Home-made Anchovy Essence
     Origin: Britain
Mrs Beeton White Stock
     Origin: Britain
Preserved Apricots
     Origin: Britain
Home-made Yoghurt
     Origin: Anglo-Indian
Mrs Beeton's Anchovy Sauce
     Origin: Britain
Preserved Bilberries
     Origin: Britain
Horehound Candy
     Origin: Britain
Mrs Beeton's Recipe for Brill
     Origin: Britain
Preserved Pine-apple
     Origin: American
Horseradish Sauce
     Origin: Britain
Mulligatawney Soup
     Origin: Britain
Preserved Pippins
     Origin: American
Hot Sweet Mango Chutney
     Origin: Anglo-Indian
Mulligatawny Soup
     Origin: Britain
Preserved Plums
     Origin: American
Indian Curry-Powder
     Origin: Britain
Mulligatawny Soup
     Origin: Anglo-Indian
Preserved Quinces
     Origin: American
Indian Dumpode Goose
     Origin: Anglo-Indian
Mung Dhal
     Origin: Anglo-Indian
Puff-paste Patties
     Origin: British
Indian Sauce
     Origin: Britain
Mushroom Ketchup
     Origin: Britain
Punch Sauce for Sweet Puddings
     Origin: Britain
Kedgeree
     Origin: Britain
Mutton Broth
     Origin: Britain
Red Lentil Bhuna Kedgeree
     Origin: Anglo-Indian
Kentish Cobnut Cake
     Origin: England
Mutton Cutlets with Mashed Potatoes
     Origin: Britain
Red Saag and Omra
     Origin: Anglo-Indian
Kid Goat Korma
     Origin: Anglo-Indian
Mutton Toad-in-the-Hole
     Origin: British
Reform Sauce
     Origin: England
Lamb Cutlets and Spinach
     Origin: Britain
Naples Biscuits
     Origin: American
Reform Sauce
     Origin: Britain
Leftover Roast Beef Jalfrezi
     Origin: Anglo-Indian
Nettles
     Origin: British
Ribs or Target of Lamb
     Origin: Britain
Lemon Whiskey Cake
     Origin: Ireland
Old-fashioned Norfolk Sponge Cake
     Origin: British
Rice Congee
     Origin: Anglo-Indian
Lemon Whisky Cake
     Origin: Ireland
Old-fashioned Sponge Cake
     Origin: British
Rich Gravy for Hashes, Ragoûts,
etc

     Origin: Britain
Lobster Croquets
     Origin: British
Oyster Croquets
     Origin: British
Roast Fore-quarter of Lamb
     Origin: Britain
Lobster Curry
     Origin: Britain
Parkin
     Origin: England
Roast Ribs of Beef
     Origin: Britain
Lobster Sauce for Fish
     Origin: Britain
Parkin
     Origin: England
Roast Tomato Bharta
     Origin: Anglo-Indian
Luncheon Cake
     Origin: Britain
Patna or Bombay Pickled Onions
     Origin: Anglo-Indian
Malay Chicken Curry with White Pumpkin
     Origin: Anglo-Indian
Peapod Soup
     Origin: Scotland

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