FabulousFusionFood's Recipes from the Victorian Age 11th 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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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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