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 1620 recipes in total:

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Batter Pudding
     Origin: British
Beef Steak à la
Française

     Origin: British
Boiled Calf's Feet and Parsley
and Butter

     Origin: British
Batter Pudding with Meat
     Origin: British
Beef Steak and Kidney Pudding
     Origin: Britain
Boiled Calf's Head with Skin
     Origin: British
Batter Pudding Without Eggs
     Origin: British
Beef Steak Pie
     Origin: British
Boiled Calf's Head without Skin
     Origin: British
Bean Pudding
     Origin: British
Beef Steak Pudding
     Origin: British
Boiled Calf's Udder
     Origin: British
Bean Tansy
     Origin: British
Beef Steak with Cucumbers
     Origin: British
Boiled Eels
     Origin: British
Beans à la Macedoine
     Origin: British
Beef Steak with Potatoes
     Origin: British
Boiled Flounders
     Origin: British
Beef à la Mode
     Origin: British
Beef Steaks and Oyster Sauce
     Origin: British
Boiled French Beans
     Origin: British
Beef au Miroton
     Origin: British
Beef Steaks with Fried Potatoes
     Origin: British
Boiled Gurnet
     Origin: British
Beef Bouilli
     Origin: British
Beef Stock
     Origin: British
Boiled Haddock
     Origin: British
Beef Brose
     Origin: British
Beef Tea
     Origin: British
Boiled Leg of Lamb
     Origin: British
Beef Broth
     Origin: British
Beef, Bubble and Squeak
     Origin: British
Boiled Leg of Lamb à la
Béchamel

     Origin: British
Beef Broth with Mutton
     Origin: British
Beef-steak Pudding
     Origin: British
Boiled Leg of Mutton
     Origin: British
Beef Cake
     Origin: British
Beer from Pea Shells
     Origin: British
Boiled Leg of Pork
     Origin: British
Beef Cakes
     Origin: British
Beer from Sugar
     Origin: British
Boiled Marrowbones
     Origin: British
Beef Cecils
     Origin: British
Beer from Treacle
     Origin: British
Boiled Perch
     Origin: British
Beef Collops
     Origin: British
Beetroot and Spanish Onion Salad
     Origin: British
Boiled Pike
     Origin: British
Beef Collops, au Naturel
     Origin: British
Beetroot Soup
     Origin: British
Boiled Round of Beef
     Origin: British
Beef Cullis
     Origin: British
Bengali Mango Chetney
     Origin: British
Boiled Salmon
     Origin: British
Beef Fricassee
     Origin: British
Benton Sauce
     Origin: British
Boiled Salmon After the Scotch Fashion
     Origin: British
Beef Fritters
     Origin: British
Bhuna Kedgeree
     Origin: Anglo-Indian
Boiled Shoulder of Mutton
     Origin: British
Beef Gravy
     Origin: British
Biscuit Cake
     Origin: British
Boiled Skate
     Origin: British
Beef Hash
     Origin: British
Biscuit Crust
     Origin: British
Boiled Soles
     Origin: British
Beef Like Game
     Origin: British
Biscuit Custard
     Origin: British
Boiled Thin Flank of Beef
     Origin: British
Beef Olives
     Origin: British
Biscuit Drops
     Origin: British
Boiled Tongue
     Origin: British
Beef Olives I
     Origin: British
Biscuit Ice Cream
     Origin: British
Boiled Whiting
     Origin: British
Beef Olives II
     Origin: British
Biscuit Pudding
     Origin: British
Boiled Whitings
     Origin: British
Beef Pasty
     Origin: British
Black Cap Pudding II
     Origin: British
Boiled Windsor Beans
     Origin: British
Beef Patties
     Origin: British
Boiled Aitchbone of Beef
     Origin: British
Boned Leg of Mutton Stuffed
     Origin: British
Beef Pickle
     Origin: British
Boiled Apple Pudding
     Origin: British
Bonne Femme Soup
     Origin: British
Beef Ragoût
     Origin: British
Boiled Artichokes
     Origin: British
Bonnes-bouches
     Origin: British
Beef Ragout
     Origin: British
Boiled Asparagus
     Origin: British
Boudin à la Reine
     Origin: British
Beef Rissoles
     Origin: Britain
Boiled Bacon
     Origin: British
Bouillon
     Origin: Britain
Beef Sausages
     Origin: British
Boiled Beetroot
     Origin: British
Beef Soup
     Origin: British
Boiled Breast of Mutton and Caper
Sauce

     Origin: British

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