FabulousFusionFood's Recipes from the Victorian Age 16th 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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Tomato Catsup
     Origin: British
Veal Rissoles
     Origin: British
Victorian Fish Molee
     Origin: Anglo-Indian
Tomato Sauce for Keeping I
     Origin: British
Veal Rolls
     Origin: British
Victorian Fuluri
     Origin: Anglo-Indian
Tomato Sauce for Keeping II
     Origin: British
Veal Stuffing
     Origin: British
Victorian Green Mango Marmalade
     Origin: Anglo-Indian
Tomato Sauce for Keeping III
     Origin: British
Vegetable Marrow Soup
     Origin: British
Victorian Green Saag with Prawns
     Origin: Anglo-Indian
Toulouse Ragôut
     Origin: British
Vegetable Plum Pudding
     Origin: British
Victorian Gulgula
     Origin: Anglo-Indian
Traditional Chapati
     Origin: Anglo-Indian
Vegetable Salad
     Origin: British
Victorian Indian Pancakes
     Origin: Anglo-Indian
Trout à L'Aurore
     Origin: British
Vegetable Soup I
     Origin: British
Victorian Jujube Long Plum Pickle
     Origin: Anglo-Indian
Trout with Genoese Sauce
     Origin: British
Vegetable Soup II
     Origin: British
Victorian Mallie Malai
     Origin: Anglo-Indian
Truffle Sauce
     Origin: Britain
Vegetable Soup III
     Origin: British
Victorian Mango Fool
     Origin: Anglo-Indian
Tunny
     Origin: British
Vegetable-marrow Soup
     Origin: British
Victorian Pickled Vindaloo
     Origin: Anglo-Indian
Turbot à la Bechamel
     Origin: British
Venison Pies à la Windsor
     Origin: British
Victorian Pish-pash
     Origin: Anglo-Indian
Turbot à la Crème
     Origin: British
Venison Sauce
     Origin: Britain
Victorian Plum Pudding
     Origin: Britain
Turbot à la Normande
     Origin: British
Vermicelli Soup
     Origin: British
Victorian Roast Goose
     Origin: Britain
Turbot à la Parisienne
     Origin: British
Vermicelli Soup I
     Origin: British
Victorian Tamarind Chutney
     Origin: Anglo-Indian
Turbot au Gratin
     Origin: British
Vermicelli Soup II
     Origin: British
Victorian Tomato Chutney
     Origin: Anglo-Indian
Turbot with Cream au Gratin
     Origin: British
Very Fine Raspberry Vinegar
     Origin: British
Vinthaleaux
     Origin: India
Turkey Soup
     Origin: British
Very Good Egg Sauce
     Origin: British
Walnut Catsup
     Origin: Britain
Turkish Pilau
     Origin: British
Victoria Sandwiches
     Origin: British
Walnut Ketchup I
     Origin: Britain
Turnip Soup
     Origin: British
Victoria Soup
     Origin: British
Walnut Ketchup II
     Origin: British
Turnip Soup
     Origin: British
Victorian Beef Kofta Curry
     Origin: Anglo-Indian
Warwickshire Pork Pies
     Origin: British
Universal Pickle
     Origin: British
Victorian Beef Tikka Kebab
     Origin: Anglo-Indian
Water Scouchy
     Origin: British
Useful Soup for Benevolent Purposes
     Origin: British
Victorian Beef Vindaloo
     Origin: Anglo-Indian
Water Souchet of Char
     Origin: British
Veal à la Bourgeoise
     Origin: British
Victorian Bombay Fried Semolina
Pudding

     Origin: Anglo-Indian
Westmoreland Cure for Sweet Hams
     Origin: Britain
Veal and Ham Pie
     Origin: British
Victorian Brinjal Bhaji
     Origin: Anglo-Indian
Whip Sauce
     Origin: Britain
Veal and Ham Pies à la Windsor
     Origin: British
Victorian Capillaire Syrup
     Origin: Anglo-Indian
White Béchamel Sauce
     Origin: Britain
Veal Cake
     Origin: British
Victorian Chicken Country Captain
     Origin: Anglo-Indian
White Caper Sauce
     Origin: Britain
Veal Collops
     Origin: British
Victorian Chicken Korma
     Origin: Anglo-Indian
White Celery Soup
     Origin: British
Veal Cutlets
     Origin: British
Victorian Chicken Malay Dopiaza
     Origin: Anglo-Indian
White Cucumber Sauce
     Origin: British
Veal Cutlets à la Maintenon
     Origin: British
Victorian Chicken Pilau
     Origin: Anglo-Indian
White Italian Sauce
     Origin: British
Veal Gravy for White Sauces,
Fricassees, etc

     Origin: British
Victorian Coconut Rice Pudding
     Origin: Anglo-Indian
White Matelotte Sauce
     Origin: Britain
Veal Olive Pie
     Origin: British
Victorian Cussoondee Kasundi
     Origin: Anglo-Indian
White Melted Butter
     Origin: British
Veal or Mutton Gravy
     Origin: Britain
Victorian Dal Puri
     Origin: Anglo-Indian
White Mushroom Sauce I
     Origin: British
Veal Pie
     Origin: British
Victorian Dundee Cake
     Origin: England
Veal Quenelles
     Origin: British
Victorian Essence of Chillies
     Origin: Anglo-Indian

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