FabulousFusionFood's Recipes from the Victorian Age 13th 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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Richlieu Sauce
     Origin: Britain
Roast Sturgeon
     Origin: British
Salted Beef
     Origin: British
Rissoles
     Origin: British
Roast Suckling Pig
     Origin: British
Salted Beef, for Immediate Use
     Origin: British
Rizzolletti
     Origin: British
Roast Tomato Bharta
     Origin: Anglo-Indian
Sanders of Beef
     Origin: British
Roast Breast of Veal
     Origin: British
Roasted Beef Fillet
     Origin: Britain
Sandwiches for Ball-suppers
     Origin: British
Roast Breast of Veal
     Origin: British
Roasted Rump of Beef
     Origin: British
Sardines
     Origin: British
Roast Fillet of Beef
     Origin: British
Robert Sauce
     Origin: Britain
Sauce à L'Aurore
     Origin: British
Roast Fillet of Veal
     Origin: British
Rolled Beef, Eaten Like Hare
     Origin: British
Sauce à la Matelote
     Origin: British
Roast Fillet of Veal
     Origin: British
Rolled Breast of Veal
     Origin: British
Sauce Allemande
     Origin: British
Roast Fore-quarter of Lamb
     Origin: British
Rolled Loin of Mutton
     Origin: British
Sauce Aristocratique
     Origin: British
Roast Fore-quarter of Lamb
     Origin: Britain
Rolled, Roasted and Stuffed Beef Steak
     Origin: British
Sauce Blanche
     Origin: British
Roast Griskin of Pork
     Origin: British
Roman Gnocchi
     Origin: Britain
Sauce for Wildfowl
     Origin: British
Roast Haunch of Mutton
     Origin: British
Rout Biscuits
     Origin: British
Sauce Piquante
     Origin: British
Roast Haunch of Mutton
     Origin: British
Rout Cakes
     Origin: British
Sauce Robert
     Origin: British
Roast Leg of Lamb
     Origin: British
Russian Kromeskys
     Origin: British
Sauce Tournée
     Origin: British
Roast Leg of Mutton
     Origin: British
Russian Salad
     Origin: British
Sausage-meat Cakes
     Origin: British
Roast Leg of Pork
     Origin: British
Russian Sauce
     Origin: Britain
Sausagemeat Stuffing for Turkey
     Origin: British
Roast Loin of Mutton
     Origin: British
Russian Soup, or Tschi
     Origin: British
Savoury Jelly for Meat Pies
     Origin: British
Roast Loin of Pork
     Origin: British
Ruth Pinch's Beef-steak Pudding
     Origin: British
Savoury Trifles
     Origin: British
Roast Loin of Veal
     Origin: British
Saddle of Mutton à la Polonaise
     Origin: British
Scalloped Morel Mushrooms
     Origin: American
Roast Loin of Veal
     Origin: British
Sage and Onion Stuffing
     Origin: Britain
Scalloped Oysters I
     Origin: British
Roast Neck of Mutton
     Origin: British
Sage and Onion Stuffing
     Origin: British
Scalloped Oysters II
     Origin: British
Roast Neck of Veal
     Origin: British
Sago Soup
     Origin: British
Scolloped Cockles
     Origin: British
Roast Neck of Veal
     Origin: British
Sago Soup
     Origin: British
Scolloped Collops
     Origin: British
Roast Ribs of Beef
     Origin: British
Salad à la Rachel
     Origin: British
Scolloped Lobster
     Origin: British
Roast Ribs of Beef
     Origin: Britain
Salad Dressing I
     Origin: British
Scolloped Mussels
     Origin: British
Roast Ribs of Beef, Boned and Rolled
     Origin: British
Salad Dressing II
     Origin: British
Scolloped Oysters
     Origin: British
Roast Saddle of Lamb
     Origin: British
Salad Dressing III
     Origin: British
Scollops of Meat or Fish
     Origin: British
Roast Saddle of Mutton
     Origin: British
Salad of Peaches
     Origin: British
Scotch Beef Collops
     Origin: British
Roast Saddle of Mutton
     Origin: British
Salmis Sauce
     Origin: Britain
Scotch Broth
     Origin: British
Roast Shoulder of Lamb
     Origin: British
Salmon à la
Génévese

     Origin: British
Scotch Collops
     Origin: British
Roast Shoulder of Mutton
     Origin: British
Salmon à la Regence
     Origin: British
Scotch Woodcock
     Origin: Scotland
Roast Sirloin of Beef
     Origin: British
Salmon à la Tartare
     Origin: British
Scottish Battered Fish
     Origin: Scotland
Roast Sirloin of Beef
     Origin: British
Salmon Cutlets
     Origin: British
Roast Sirloin of Beef
     Origin: British
Salt Cod
     Origin: Britain

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