FabulousFusionFood's Recipes from the Victorian Age 5th 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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Cherokee
     Origin: British
Cocoa-nut Gingerbread
     Origin: British
Crab Sauce for Fish
     Origin: Britain
Cherry Jam
     Origin: British
Coconut Pitha
     Origin: Anglo-Indian
Crab Soup
     Origin: British
Cherry Sauce
     Origin: Britain
Coconut Soup
     Origin: British
Crayfish
     Origin: British
Cheshire Pork Pye
     Origin: England
Cod à L'Indienne
     Origin: Britain
Crayfish Soup
     Origin: British
Chestnut Sauce for Fowls or Turkey
     Origin: British
Cod à L'Italienne
     Origin: British
Crayfish Soup
     Origin: British
Chestnut Soup
     Origin: British
Cod à la Béchamel
     Origin: British
Cream Béchamel Sauce
     Origin: Britain
Chetney Sauce
     Origin: Britain
Cod à la Crème
     Origin: British
Cream Sauce for Fish
     Origin: British
Chevreuil Sauce
     Origin: Britain
Cod à la Dieppoise
     Origin: British
Crimped Cod
     Origin: Britain
Chicken Curry
     Origin: Anglo-Indian
Cod à la Mâitre
d'Hôtel

     Origin: British
Crimped Cod with Oyster Sauce
     Origin: British
Chicken Dupiaza
     Origin: Anglo-Indian
Cod Pie I
     Origin: British
Crimped Salmon
     Origin: British
Chicken in the Heather
     Origin: Scotland
Cod Pie II
     Origin: British
Crimped Skate
     Origin: Britain
Chicken Pies à la Windsor
     Origin: British
Cod Sounds en Poule
     Origin: British
Crimped Skate with Brown Butter
     Origin: British
Chiffonade Soup
     Origin: British
Cod's Head and Shoulders
     Origin: British
Croquet Meat Pies à la Windsor
     Origin: British
Chili Vinegar
     Origin: British
Codfish à la Créme
     Origin: British
Croquets of Macaroni
     Origin: British
Chilling Boiled Salt Meat to Preserve
its Flavour

     Origin: British
Codfish à la Religieuse
     Origin: British
Croquets of Meat or Fish
     Origin: Britain
China Chilo
     Origin: British
Cold Brawn Sauce
     Origin: British
Cucumber Garnish
     Origin: British
Chipolata Ragôut
     Origin: British
Cold Brown Sauce
     Origin: Britain
Cucumber Sauce
     Origin: British
Christmas Plum Pudding
     Origin: British
Cold Marinade Pickle
     Origin: British
Cucumber Vinegar
     Origin: British
Christmas Tourte à la
Châtelaine

     Origin: British
Cold Mutton Pie
     Origin: British
Curing of Bacon
     Origin: British
Christopher North's Own Sauce
for Meat

     Origin: British
Cold, Spiced, Beef
     Origin: British
Curried Beef
     Origin: Britain
Christopher North's Sauce for
Meat or Game

     Origin: British
Collared Beef
     Origin: British
Curried Cod
     Origin: Britain
Cinnamon Cakes
     Origin: British
Collared Calf's Head
     Origin: British
Curried Mutton
     Origin: Britain
Clarified Butter
     Origin: British
Collared Eel
     Origin: British
Curried Rice
     Origin: British
Clarifying Stocks or Broths
     Origin: Britain
Collared Pig's Face
     Origin: British
Curried Salmon
     Origin: Britain
Classic Victoria Sponge Sandwich
     Origin: Britain
Collared Salmon
     Origin: British
Curried Veal
     Origin: British
Clear Giblet Soup
     Origin: British
Compound Catsup
     Origin: British
Curry of Cod
     Origin: Britain
Clear Mock-turtle Soup
     Origin: British
Consommé
     Origin: Britain
Curry Sauce
     Origin: Britain
Clear Tarragon Sauce
     Origin: Britain
Consommé
     Origin: British
Cushion of Veal à la St Cloud
     Origin: British
Clear Turnip Soup
     Origin: British
Consommé with Quenelles
     Origin: British
Cushion of Veal à la St George
     Origin: British
Clear Vegetable Soup
     Origin: British
Cooked Cockscombs
     Origin: Britain
Custard for Puddings
     Origin: British
Clear Vegetable Soup with Peas,
Broccoli and Sprouts

     Origin: British
Cooling Lemonade
     Origin: British
Custard Pudding
     Origin: British
Cock-a-Leekie Soup
     Origin: Britain
Cornelian Cherry Tart
     Origin: British
Custard Sauce
     Origin: British
Cocky-Leeky
     Origin: British
Cornish Burnt Cream
     Origin: England
Cocoa-nut Biscuits
     Origin: British
Cornish Luncheon Cake
     Origin: England

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