FabulousFusionFood's Recipes from the Victorian Age 12th 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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Potted Ham I
     Origin: British
Pulled Crisp Bread
     Origin: British
Red Herrings or Yarmouth Bloaters
     Origin: British
Potted Ham II
     Origin: British
Pumpkin, Leek and Cheese Tart with
Rich Herb Pastry

     Origin: England
Red Lentil Bhuna Kedgeree
     Origin: Anglo-Indian
Potted Hare
     Origin: British
Punch Sauce for Sweet Puddings
     Origin: Britain
Red Mullet
     Origin: British
Potted Lobster
     Origin: British
Purée of Artichokes
     Origin: British
Red Mullets à la Chesterfield
     Origin: British
Potted Salmon
     Origin: British
Purée of Carrots
     Origin: British
Red Mullets in Papers
     Origin: British
Potted Shrimps
     Origin: British
Purée of Celery
     Origin: British
Red Mullets with Fine Herbs
     Origin: British
Potted Veal
     Origin: British
Purée of Chestnuts
     Origin: British
Red Saag and Omra
     Origin: Anglo-Indian
Poulette Sauce
     Origin: Britain
Purée of Game
     Origin: British
Red Salted Beef
     Origin: British
Pound Cakes
     Origin: British
Purée of Green Peas for Garnish
     Origin: British
Reform Chips
     Origin: British
Prawn Croquets
     Origin: British
Purée of Potatoes
     Origin: British
Reform Sauce
     Origin: England
Prawn Kofta Curry
     Origin: Anglo-Indian
Purée of Poultry
     Origin: British
Reform Sauce
     Origin: Britain
Prawn Powder
     Origin: Anglo-Indian
Purée of Sorrel
     Origin: British
Regency Soup
     Origin: British
Prawn Soup
     Origin: British
Purée of Spinach
     Origin: British
Remoulade
     Origin: British
Prawn Soup
     Origin: British
Purée of Sprue Asparagus
     Origin: British
Rib of Beef Bones
     Origin: British
Prawns
     Origin: British
Purée of Turnips
     Origin: British
Ribs of Beef à la Mode
     Origin: British
Preserved Apricots
     Origin: Britain
Queen of Oude Sauce
     Origin: Britain
Ribs or Target of Lamb
     Origin: Britain
Preserved Artichokes
     Origin: British
Quenelle Forcemeat of Veal
     Origin: British
Rice à la Sœur
Nightingale

     Origin: British
Preserved Asparagus
     Origin: British
Quenelle Forcemeat of Whitings
     Origin: British
Rice Congee
     Origin: Anglo-Indian
Preserved Bilberries
     Origin: Britain
Quenelles
     Origin: British
Rice Flour Soup
     Origin: British
Preserved Cucumbers
     Origin: British
Quenelles for Turtle Soup
     Origin: British
Rice Puddings
     Origin: British
Preserved French Beans
     Origin: British
Quin's Sauce
     Origin: British
Rice Soup
     Origin: British
Preserved Ginger Puddings
     Origin: British
Quin's Sauce
     Origin: British
Rice Soup I
     Origin: British
Preserved Green Apricots
     Origin: British
Rabbit à la Minute
     Origin: British
Rice Soup II
     Origin: British
Preserved Pine-apple
     Origin: American
Rabbit Soup
     Origin: British
Rice, Florentine Fashion
     Origin: British
Preserved Pippins
     Origin: American
Rag Pudding
     Origin: England
Rice, Milanese Fashion
     Origin: British
Preserved Plums
     Origin: American
Ragout of Cold Neck of Mutton
     Origin: British
Rice, Piedmontese Fashion
     Origin: British
Preserved Pumpkin
     Origin: American
Ragout of Cold Veal
     Origin: British
Rice, Polish Fashion
     Origin: British
Preserved Quinces
     Origin: American
Ragout of French Beans
     Origin: British
Rice, Spanish Fashion
     Origin: British
Pressed Beef
     Origin: British
Raspberry Sauce
     Origin: Britain
Rice, Turkish Fashion
     Origin: British
Prince of Wales' Canapés
     Origin: British
Ravigotte Sauce
     Origin: British
Rich Gravy for Hashes, Ragoûts,
etc

     Origin: Britain
Prince of Wales' Soup
     Origin: British
Ravigotte Sauce
     Origin: Britain
Rich Melted Butter
     Origin: British
Provençal Soup, or
Bouillabaisse

     Origin: British
Raviolis à la Napolitaine
     Origin: British
Rich Strong Stock
     Origin: British
Provençale Sauce
     Origin: Britain
Raviolis Soup
     Origin: British
Puff-paste Patties
     Origin: Britain
Reading Sauce
     Origin: British

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