FabulousFusionFood's Recipes from the Victorian Age 15th 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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Stewed Ox-tails
     Origin: British
Tapioca Soup
     Origin: British
To Dress Beef Kidney I
     Origin: British
Stewed Oysters
     Origin: British
Tapp Sauce Gravy
     Origin: Anglo-Indian
To Dress Beef Kidney II
     Origin: British
Stewed Pears
     Origin: British
Tapp's Sauce
     Origin: Anglo-Indian
To Dress Beef Kidney III
     Origin: British
Stewed Plaice
     Origin: British
Tart of Young Green Apples
     Origin: British
To Dress Crab
     Origin: Britain
Stewed Roach
     Origin: British
Tartar Mustard
     Origin: British
To Dress Lobsters
     Origin: British
Stewed Rump of Beef
     Origin: British
Tartar Sauce
     Origin: Britain
To Dress Pig's Fry
     Origin: British
Stewed Rump of Beef
     Origin: British
Tench Stewed with Wine
     Origin: British
To Dress Prawns
     Origin: British
Stewed Shin of Beef
     Origin: British
The Author's Christmas Pudding
     Origin: Britain
To Dress Shad
     Origin: British
Stewed Sirloin of Beef
     Origin: British
The Lady's Tourte
     Origin: British
To Dress Tripe
     Origin: British
Stewed Tench
     Origin: British
The Poor Author's Pudding
     Origin: Britain
To Dress Whitebait
     Origin: British
Stewed Trout
     Origin: British
The Prince of Wales' Sauce
     Origin: Britain
To Dry Herbs for Winter Use
     Origin: British
Stewed Venison
     Origin: British
The Prince's Sandwiches
     Origin: British
To Dry Mushrooms
     Origin: Britain
Sticky Buns
     Origin: Britain
The Printer's Pudding
     Origin: Britain
To Dry Pigs' Cheeks
     Origin: Britain
Stock for Clear Soup
     Origin: British
The Publisher's Pudding
     Origin: Britain
To Fry Bread to Serve with Soup
     Origin: Britain
Stock For White Soup
     Origin: British
The Stock-pot
     Origin: Britain
To Fry Smelts
     Origin: British
Stragotto Sauce
     Origin: Britain
Thick Giblet Soup
     Origin: British
To Glaze Ham
     Origin: British
Stuffed and Baked Carp
     Origin: British
Thick Mock-turtle Soup
     Origin: British
To Make Chocolate
     Origin: British
Stuffed Shoulder of Lamb
     Origin: British
Thickened Butter
     Origin: British
To Make Nouilles
     Origin: Britain
Stuffed Shoulder of Mutton
     Origin: British
To Bake a Ham
     Origin: British
To Make Sausages
     Origin: British
Stuffing for Hares
     Origin: British
To Bake Smelts
     Origin: British
To Melt Lard
     Origin: British
Sturgeon à la Bourguignotte
     Origin: British
To Boil a Ham
     Origin: British
To Pickle and Dress a Tongue to Eat
Cold

     Origin: British
Sturgeon à la Cardinal
     Origin: British
To Boil Lobsters
     Origin: British
To Pickle Eggs
     Origin: Britain
Sturgeon à la Royale
     Origin: British
To Boil Pickled Pork
     Origin: British
To Pickle Pork
     Origin: Britain
Suet Crust for Pies and Puddings
     Origin: Britain
To Boil Prawns or Shrimps
     Origin: British
To Preserve Parsley Through the Winter
     Origin: British
Suet Pudding
     Origin: Britain
To Clarify Beef Dripping I
     Origin: British
To Ragout a Knuckle of Veal
     Origin: British
Suffolk Pickle for Hams
     Origin: Britain
To Clarify Beef Dripping II
     Origin: British
To Salt Beef
     Origin: British
Sugar Plums
     Origin: Britain
To Clarify Stock
     Origin: British
To Salt Hams
     Origin: Britain
Superlative Mincemeat
     Origin: Britain
To Cure Back Bacon in the Wiltshire
Way

     Origin: Britain
To Scald a Suckling Pig
     Origin: British
Sweet Sauce for Venison
     Origin: British
To Cure Hams
     Origin: Britain
To Warm up Cold Beef
     Origin: British
Sweetbread Croquets
     Origin: British
To Cure Tongues I
     Origin: Britain
Toad-in-the-Hole
     Origin: Britain
Swiss Apple Pudding
     Origin: British
To Cure Tongues II
     Origin: Britain
Toasted Cheese
     Origin: British
Swiss Roll 2
     Origin: Britain
To Dress a Bullock's Heart
     Origin: British
Tomata Sauce
     Origin: Britain
Tapioca Pudding
     Origin: British
To Dress a Sheep's Head
     Origin: British
Tapioca Soup
     Origin: British
To Dress Barbel
     Origin: British

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