FabulousFusionFood's Recipes from the Victorian Age 11th Page
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 echo 11th ?> 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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| Orange Sauce Origin: Britain | Peppermint Creams Origin: Scotland | Plain Boiled Rice for Curries Origin: Britain |
| Orangeade Origin: British | Perch Origin: British | Plain Boiled Trout Origin: British |
| Ordinary Sandwiches Origin: British | Perch Stewed with Wine Origin: British | Plain Gillie's Venison Origin: Scotland |
| Oude Sauce Origin: Britain | Perigeux Sauce Origin: Britain | Plain Plum Pudding Origin: British |
| Ox Tongue Origin: British | Pheasant à la Gitana (Pheasant, Gypsy Fashion) Origin: British | Plain Salmon Origin: British |
| Ox-cheek Soup Origin: British | Pheasant Soup Origin: British | Plain Sponge Cake Origin: Britain |
| Ox-cheek Soup Origin: British | Pickle for Tongues or Beef Origin: British | Plum Cake Origin: Britain |
| Ox-tail Soup Origin: British | Pickled Artichokes Origin: British | Plum Sauce Origin: Britain |
| Ox-tail Soup Origin: British | Pickled Asparagus Origin: British | Plum-pudding Sauce Origin: British |
| Ox-tail Soup Origin: British | Pickled Beetroot Origin: British | Pointed Gourd Bhaji Origin: Anglo-Indian |
| Oyster Croquets Origin: Britain | Pickled Beetroot Origin: British | Poivrade Sauce Origin: Britain |
| Oyster Forcemeat Origin: British | Pickled Capsicums Origin: British | Pontac Catsup for Fish Origin: Britain |
| Oyster Ketchup Origin: British | Pickled Cucumbers Origin: British | Poor-man's Sauce Origin: Britain |
| Oyster Patties Origin: British | Pickled Fish Origin: British | Pork Cheese Origin: British |
| Oyster Sauce Origin: British | Pickled French Beans Origin: British | Pork Cutlets Origin: British |
| Oyster Soup Origin: British | Pickled Gherkins Origin: British | Pork Cutlets or Chops I Origin: British |
| Oyster Soup I Origin: British | Pickled Mackerel Origin: British | Pork Cutlets or Chops II Origin: British |
| Oyster Soup II Origin: British | Pickled Mushrooms Origin: British | Port-wine Sauce for Wild Fowl Origin: Britain |
| Oysters Origin: British | Pickled Nasturtiums Origin: British | Portable Soup Origin: Britain |
| Oysters Fried in Batter Origin: British | Pickled Onions Origin: British | Potage au Vermicelle (Vermicelli Soup) Origin: Britain |
| Paanda Origin: British | Pickled Oysters Origin: British | Potage aux Nouilles Origin: British |
| Palestine Soup Origin: British | Pickled Peeled Lemons Origin: British | Potage Printanier Origin: British |
| Pan Kail Origin: British | Pickled Red Cabbage Origin: British | Potato and Gourd Chakee Origin: Anglo-Indian |
| Parkin Origin: England | Pickled Salmon Origin: British | Potato Soup Origin: British |
| Parkin Origin: England | Pickled Salmon Origin: British | Potato Soup I Origin: British |
| Parsley and Butter Origin: British | Pickled Spanish Onions Origin: British | Potato Soup II Origin: British |
| Parsley Juice Origin: British | Pickled Walnuts Origin: British | Potato Soup III Origin: British |
| Parsley Sauce Origin: Britain | Pickled Whole Lemons Origin: British | Potted Anchovies Origin: British |
| Parsnip Soup Origin: British | Pig's Liver Origin: British | Potted Beef Origin: Britain |
| Partridge Soup Origin: British | Pig's Pettitoes Origin: British | Potted Beef I Origin: British |
| Patna or Bombay Pickled Onions Origin: Anglo-Indian | Pike à la Génévese Origin: British | Potted Beef II Origin: British |
| Patty Meats Origin: British | Piquant Sauce Origin: British | Potted Crayfish Origin: British |
| Pea Soup Origin: British | Piquant Sauce Origin: Britain | |
| Peapod Soup Origin: Scotland | Plain Boiled Rice Origin: Anglo-Indian |
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