FabulousFusionFood's Recipes from the Victorian Age 3rd 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 380 recipes in total:

Page 3 of 4



Mrs Beeton White Stock
     Origin: Britain
Plain Gillie's Venison
     Origin: Scotland
Rice Congee
     Origin: Anglo-Indian
Mrs Beeton's Anchovy Sauce
     Origin: Britain
Plain Sponge Cake
     Origin: British
Rich Gravy for Hashes, Ragoûts,
etc

     Origin: Britain
Mrs Beeton's Recipe for Brill
     Origin: Britain
Plum Cake
     Origin: Britain
Richlieu Sauce
     Origin: British
Mulligatawney Soup
     Origin: Britain
Plum Sauce
     Origin: British
Roast Fore-quarter of Lamb
     Origin: Britain
Mulligatawny Soup
     Origin: Britain
Pointed Gourd Bhaji
     Origin: Anglo-Indian
Roast Ribs of Beef
     Origin: Britain
Mulligatawny Soup
     Origin: Anglo-Indian
Poivrade Sauce
     Origin: British
Roast Tomato Bharta
     Origin: Anglo-Indian
Mung Dhal
     Origin: Anglo-Indian
Pontac Catsup for Fish
     Origin: British
Roasted Beef Fillet
     Origin: Britain
Muscle Sauce
(Mussel Sauce)
     Origin: British
Poor-man's Sauce
     Origin: British
Robert Sauce
     Origin: British
Mushroom Ketchup
     Origin: Britain
Port-wine Sauce for Wild Fowl
     Origin: British
Roman Gnocchi
     Origin: British
Mushroom Sauce
     Origin: British
Portable Soup
     Origin: Britain
Russian Sauce
     Origin: British
Mustard Sauce
     Origin: British
Potage au Vermicelle
(Vermicelli Soup)
     Origin: Britain
Sage and Onion Stuffing
     Origin: Britain
Mutton Broth
     Origin: Britain
Potato and Gourd Chakee
     Origin: Anglo-Indian
Salmis Sauce
     Origin: British
Mutton Cutlets with Mashed Potatoes
     Origin: Britain
Potted Beef
     Origin: British
Salt Cod
     Origin: Britain
Mutton Toad-in-the-Hole
     Origin: British
Poulette Sauce
     Origin: British
Scalloped Morel Mushrooms
     Origin: American
Naples Biscuits
     Origin: American
Prawn Kofta Curry
     Origin: Anglo-Indian
Scotch Woodcock
     Origin: Scotland
Neapolitan Sauce
     Origin: British
Prawn Powder
     Origin: Anglo-Indian
Scottish Venison Pie
     Origin: Scotland
Nettles
     Origin: British
Preserved Apricots
     Origin: Britain
Sea Moss Jellies
     Origin: Anglo-Indian
Old-fashioned Norfolk Sponge Cake
     Origin: British
Preserved Bilberries
     Origin: Britain
Seam, Potato and Peas Chakee
     Origin: Anglo-Indian
Old-fashioned Sponge Cake
     Origin: British
Preserved Pine-apple
     Origin: American
Seam, Potato, and Peas Chahkee
     Origin: Anglo-Indian
Onion Sauce
     Origin: British
Preserved Pippins
     Origin: American
Seik Kawab
(Seikh Kebab)
     Origin: Anglo-Indian
Orange Cake
     Origin: British
Preserved Plums
     Origin: American
Semolina Suet Pastry
     Origin: Anglo-Indian
Orange Sauce
     Origin: British
Preserved Quinces
     Origin: American
Shalot Gravy
     Origin: British
Oude Sauce
     Origin: British
Provençale Sauce
     Origin: British
Sharp Sauce
     Origin: British
Oyster Croquets
     Origin: British
Puff-paste Patties
     Origin: British
Shrimp Sauce
     Origin: British
Parkin
     Origin: England
Punch Sauce for Sweet Puddings
     Origin: Britain
Sippets à la Reine
     Origin: Britain
Parkin
     Origin: England
Queen of Oude Sauce
     Origin: British
Skate Curry
     Origin: Britain
Parsley Sauce
     Origin: British
Rag Pudding
     Origin: England
Sliced Hilsa Fish Fried in Curry
Condiments

     Origin: Anglo-Indian
Patna or Bombay Pickled Onions
     Origin: Anglo-Indian
Raspberry Sauce
     Origin: British
Smoked Beef
     Origin: British
Peapod Soup
     Origin: Scotland
Ravigotte Sauce
     Origin: British
Soubise Sauce
     Origin: British
Peppermint Creams
     Origin: Scotland
Red Lentil Bhuna Kedgeree
     Origin: Anglo-Indian
Spinach Greening
     Origin: Britain
Perigeux Sauce
     Origin: British
Red Saag and Omra
     Origin: Anglo-Indian
Spotted Dick
     Origin: Britain
Piquant Sauce
     Origin: Britain
Reform Sauce
     Origin: England
Spring Herbs Soup
     Origin: Britain
Plain Boiled Rice
     Origin: Anglo-Indian
Reform Sauce
     Origin: Britain
Plain Boiled Rice for Curries
     Origin: Britain
Ribs or Target of Lamb
     Origin: Britain

Page 3 of 4