FabulousFusionFood's Recipes from the Victorian Age 4th 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 434 recipes in total:

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Raspberry Sauce
     Origin: Britain
Sharp Sauce
     Origin: Britain
To Cure Tongues II
     Origin: Britain
Ravigotte Sauce
     Origin: Britain
Shrimp Sauce
     Origin: Britain
To Dress Crab
     Origin: Britain
Red Lentil Bhuna Kedgeree
     Origin: Anglo-Indian
Sippets à la Reine
     Origin: Britain
To Dry Mushrooms
     Origin: Britain
Red Saag and Omra
     Origin: Anglo-Indian
Skate Curry
     Origin: Britain
To Dry Pigs' Cheeks
     Origin: Britain
Reform Sauce
     Origin: England
Sliced Hilsa Fish Fried in Curry
Condiments

     Origin: Anglo-Indian
To Fry Bread to Serve with Soup
     Origin: Britain
Reform Sauce
     Origin: Britain
Smoked Beef
     Origin: Britain
To Make Nouilles
     Origin: Britain
Ribs or Target of Lamb
     Origin: Britain
Soubise Sauce
     Origin: Britain
To Pickle Eggs
     Origin: Britain
Rice Congee
     Origin: Anglo-Indian
Spinach Greening
     Origin: Britain
To Pickle Pork
     Origin: Britain
Rich Gravy for Hashes, Ragoûts,
etc

     Origin: Britain
Spotted Dick
     Origin: Britain
To Salt Hams
     Origin: Britain
Rich Strong Stock
     Origin: British
Spring Herbs Soup
     Origin: Britain
Toad-in-the-Hole
     Origin: Britain
Richlieu Sauce
     Origin: Britain
Steamed Rich Plum Cake
     Origin: Britain
Tomata Sauce
     Origin: Britain
Roast Breast of Veal
     Origin: British
Stewed Duck and Turnips
     Origin: British
Tomato Sauce for Keeping I
     Origin: British
Roast Fore-quarter of Lamb
     Origin: Britain
Stewed Venison
     Origin: British
Tomato Sauce for Keeping II
     Origin: British
Roast Ribs of Beef
     Origin: Britain
Sticky Buns
     Origin: Britain
Tomato Sauce for Keeping III
     Origin: British
Roast Tomato Bharta
     Origin: Anglo-Indian
Stragotto Sauce
     Origin: Britain
Traditional Chapati
     Origin: Anglo-Indian
Roasted Beef Fillet
     Origin: Britain
Suet Crust for Pies and Puddings
     Origin: Britain
Truffle Sauce
     Origin: Britain
Robert Sauce
     Origin: Britain
Suet Pudding
     Origin: Britain
Turkish Pilau
     Origin: British
Roman Gnocchi
     Origin: Britain
Suffolk Pickle for Hams
     Origin: Britain
Universal Pickle
     Origin: British
Russian Sauce
     Origin: Britain
Sugar Plums
     Origin: Britain
Veal or Mutton Gravy
     Origin: Britain
Sage and Onion Stuffing
     Origin: Britain
Superlative Mincemeat
     Origin: Britain
Venison Sauce
     Origin: Britain
Salmis Sauce
     Origin: Britain
Sweet Sauce for Venison
     Origin: British
Victorian Beef Kofta Curry
     Origin: Anglo-Indian
Salmon à la
Génévese

     Origin: British
Swiss Roll 2
     Origin: Britain
Victorian Beef Tikka Kebab
     Origin: Anglo-Indian
Salt Cod
     Origin: Britain
Tapp Sauce Gravy
     Origin: Anglo-Indian
Victorian Beef Vindaloo
     Origin: Anglo-Indian
Sauce Robert
     Origin: British
Tapp's Sauce
     Origin: Anglo-Indian
Victorian Bombay Fried Semolina
Pudding

     Origin: Anglo-Indian
Scalloped Morel Mushrooms
     Origin: American
Tartar Sauce
     Origin: Britain
Victorian Brinjal Bhaji
     Origin: Anglo-Indian
Scotch Woodcock
     Origin: Scotland
The Author's Christmas Pudding
     Origin: Britain
Victorian Capillaire Syrup
     Origin: Anglo-Indian
Scottish Battered Fish
     Origin: Scotland
The Poor Author's Pudding
     Origin: Britain
Victorian Chicken Country Captain
     Origin: Anglo-Indian
Scottish Venison Pie
     Origin: Scotland
The Prince of Wales' Sauce
     Origin: Britain
Victorian Chicken Korma
     Origin: Anglo-Indian
Sea Moss Jellies
     Origin: Anglo-Indian
The Printer's Pudding
     Origin: Britain
Victorian Chicken Malay Dopiaza
     Origin: Anglo-Indian
Seam, Potato and Peas Chakee
     Origin: Anglo-Indian
The Publisher's Pudding
     Origin: Britain
Victorian Chicken Pilau
     Origin: Anglo-Indian
Seam, Potato, and Peas Chahkee
     Origin: Anglo-Indian
The Stock-pot
     Origin: Britain
Victorian Coconut Rice Pudding
     Origin: Anglo-Indian
Seik Kawab
(Seikh Kebab)
     Origin: Anglo-Indian
To Cure Back Bacon in the Wiltshire
Way

     Origin: Britain
Victorian Cussoondee Kasundi
     Origin: Anglo-Indian
Semolina Suet Pastry
     Origin: Anglo-Indian
To Cure Hams
     Origin: Britain
Shalot Gravy
     Origin: Britain
To Cure Tongues I
     Origin: Britain

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