FabulousFusionFood's Recipes from the Victorian Age 3rd Page
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 echo 3rd ?> 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:
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| 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 |
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