FabulousFusionFood's Recipes from the Victorian Age 14th 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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Scottish Venison Pie
     Origin: Scotland
Sole à la Colbert
     Origin: British
Sprats Fried in Batter
     Origin: British
Sea Moss Jellies
     Origin: Anglo-Indian
Sole a la Meuniere
     Origin: British
Spring Herbs Soup
     Origin: Britain
Seam, Potato and Peas Chakee
     Origin: Anglo-Indian
Sole au Gratin
     Origin: British
Spring Soup
     Origin: British
Seam, Potato, and Peas Chahkee
     Origin: Anglo-Indian
Sole Normande
     Origin: British
St James's Cake
     Origin: British
Seik Kawab
(Seikh Kebab)
     Origin: Anglo-Indian
Sole or Cod Pie
     Origin: British
Steamed Rich Plum Cake
     Origin: Britain
Semolina Soup
     Origin: British
Sole with Fine Herbs
     Origin: British
Stew Soup I
     Origin: British
Semolina Suet Pastry
     Origin: Anglo-Indian
Soles with Cream Sauce
     Origin: British
Stew Soup II
     Origin: British
Shalot Gravy
     Origin: Britain
Soles with Mushrooms
     Origin: British
Stew Soup of Salt Meat
     Origin: British
Sharp Sauce
     Origin: Britain
Soubise Sauce
     Origin: Britain
Stewed Apples
     Origin: British
Sheep's Brains en Matelote
     Origin: British
Soup à la Catatrice
     Origin: British
Stewed Beef and Celery Sauce
     Origin: British
Sheep's Feet or Trotters
     Origin: British
Soup à la Crecy
     Origin: British
Stewed Beef or Rump Steak
     Origin: British
Sheep's Head Galimaufried
     Origin: British
Soup à la Flamande I
     Origin: British
Stewed Beef Steak
     Origin: British
Shoulder of Lamb à la
Montmorency

     Origin: British
Soup à la Flamande II
     Origin: British
Stewed Beef with Oysters
     Origin: British
Shoulder of Veal
     Origin: British
Soup à la Julienne
     Origin: British
Stewed Beetroot
     Origin: British
Shrewsbury Cakes
     Origin: British
Soup à la Reine I
     Origin: British
Stewed Breast of Lamb
     Origin: British
Shrimp Sauce
     Origin: Britain
Soup à la Reine II
     Origin: British
Stewed Breast of Veal and Peas
     Origin: British
Simple Celery Sauce
     Origin: British
Soup à la Solferino
     Origin: British
Stewed Brisket of Beef
     Origin: British
Simple Pickled Onions
     Origin: British
Soup Maigre
     Origin: British
Stewed Brisket of Beef
     Origin: British
Simple White Sauce
     Origin: British
Soup of Soujee
     Origin: British
Stewed Carp
     Origin: British
Sippets à la Reine
     Origin: Britain
Soupe à la Sémoule
(Semolina Soup)
     Origin: British
Stewed Carp
     Origin: British
Skate
     Origin: British
Soused Mackerel
     Origin: British
Stewed Char
     Origin: British
Skate Curry
     Origin: Britain
Soyer's Recipe for Goose
Stuffing

     Origin: British
Stewed Chubb
     Origin: British
Skate with Caper Sauce
     Origin: British
Spanish Chestnut Soup
     Origin: British
Stewed Dace
     Origin: British
Sliced and Broiled Beef
     Origin: British
Spanish Soup
     Origin: British
Stewed Duck and Turnips
     Origin: British
Sliced Hilsa Fish Fried in Curry
Condiments

     Origin: Anglo-Indian
Spinach Greening
     Origin: British
Stewed Eels
     Origin: British
Small Almond Cake
     Origin: British
Spinach Greening
     Origin: Britain
Stewed Eels I
     Origin: British
Small and Very Light Plum Pudding
     Origin: British
Spinach Soup
     Origin: British
Stewed Eels II
     Origin: British
Small Beef-steak Pudding
     Origin: British
Sponge Biscuits
     Origin: British
Stewed Fillet of Veal
     Origin: British
Small Skate Fried
     Origin: British
Sponge Cake I
     Origin: British
Stewed Knuckle of Veal and Rice
     Origin: British
Small Sponge Cakes
     Origin: British
Sponge Cake II
     Origin: British
Stewed Lampreys
     Origin: British
Smoked Beef
     Origin: Britain
Sponge Cake III
     Origin: British
Stewed Leg of Beef
     Origin: British
Smoked Beef à la Hambourg
     Origin: British
Sponge Cake IV
     Origin: British
Stewed Ox-cheek
     Origin: British
Sole à l'Aurore
     Origin: British
Spotted Dick
     Origin: Britain
Sole à la Cardinal
     Origin: British
Sprats
     Origin: British

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