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 1620 recipes in total:

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Apricot Wine
     Origin: British
Bacon Relishes
     Origin: British
Banbury Cakes
     Origin: British
Apricots in Brandy
     Origin: British
Bacon Toast
     Origin: British
Barbel
     Origin: British
Arnott's Curry Powder
     Origin: Britain
Bael Sherbet
     Origin: Anglo-Indian
Barbel, Roach and Dace
     Origin: British
Aromatic Herbaceous Seasoning
     Origin: British
Baked Apple Pudding
     Origin: British
Barberries Preserved in Bunches
     Origin: Britain
Arrowroot Blanc-Mange
     Origin: British
Baked Apple Sauce
     Origin: British
Barberry Conserve
     Origin: British
Arrowroot Cream
     Origin: British
Baked Beef I
     Origin: British
Barberry Cream
     Origin: British
Arrowroot Jelly II
     Origin: British
Baked Beef II
     Origin: British
Barberry Drops
     Origin: British
Arrowroot Pudding
     Origin: British
Baked Beef Steak Pudding
     Origin: British
Barberry Jam
     Origin: Britain
Arrowroot Pudding II
     Origin: British
Baked Beefsteak Pudding
     Origin: British
Barberry Jelly
     Origin: Britain
Arrowroot Sauce
     Origin: Britain
Baked Beetroot
     Origin: British
Barberry Marmalade
     Origin: Britain
Arrowroot with Milk
     Origin: British
Baked Carp
     Origin: British
Barberry Pickle
     Origin: British
Arrowroot with Water
     Origin: British
Baked Cod's Head
     Origin: British
Barberry Tart
     Origin: British
Artichokes à la Barigoulle
     Origin: British
Baked Fillets of Turbot
     Origin: British
Barberry Tart
     Origin: Britain
Asparagus à la Français
     Origin: British
Baked Gurnet
     Origin: British
Barberry Water
     Origin: Britain
Asparagus à la Parmesan
     Origin: British
Baked Haddock
     Origin: British
Barkly Mount Eagle Madras Curry
     Origin: Scotland
Asparagus as Peas
     Origin: British
Baked Mackerel
     Origin: British
Barley Bannocks
     Origin: British
Asparagus in Cream
     Origin: British
Baked Minced Mutton
     Origin: British
Barley Broth
     Origin: British
Asparagus in Cream II
     Origin: British
Baked or Boiled Arrowroot Pudding
     Origin: British
Barley Cream
     Origin: British
Asparagus or Vegetable Peas
     Origin: British
Baked Pike
     Origin: British
Barley Gruel
     Origin: Britain
Asparagus Salad
     Origin: British
Baked Rump of Beef
     Origin: British
Barley Lemonade
     Origin: British
Asparagus Sauce
     Origin: British
Baked Salmon and Caper Sauce
     Origin: British
Barley Orangeade
     Origin: British
Asparagus Soup
     Origin: British
Baked Sea-bream
     Origin: British
Barley Posset
     Origin: British
Asparagus with Egg
     Origin: British
Baked Smelts
     Origin: British
Barley Pudding
     Origin: British
Aspic
     Origin: British
Baked Soles
     Origin: British
Barley Sugar
     Origin: Britain
Aspic Jelly
     Origin: Britain
Baked Soup
     Origin: British
Barley Sugar Drops
     Origin: Britain
Aurora Sauce
     Origin: Britain
Baked Sturgeon
     Origin: British
Barley Water
     Origin: British
Béchamel Maigre
     Origin: British
Baked Veal
     Origin: British
Barley Water
     Origin: British
Béchamel Sauce
     Origin: British
Baked White Herrings
     Origin: British
Basted Beef and Onion Kebabs
     Origin: Anglo-Indian
Bacon and Cabbage
     Origin: British
Baked, Stuffed, Codfish
     Origin: British
Bath Buns
     Origin: British
Bacon and Eggs
     Origin: British
Baked, Stuffed, Gurnard
     Origin: British
Bath Cakes
     Origin: British
Bacon Fraze
     Origin: British
Bakewell Pudding
     Origin: British
Bath Pudding
     Origin: British
Bacon Fried
     Origin: British
Ballachong
     Origin: British
Batter Cakes
     Origin: British
Bacon Grilled
     Origin: British
Balm Wine
     Origin: British
Bacon Omelet
     Origin: British
Balmoral Tartlets
     Origin: Scotland

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