FabulousFusionFood's Recipes from the Victorian Age 6th 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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Cutlets of Cold Mutton
     Origin: British
Economical Aspic Jelly
     Origin: Britain
Extract of Beef
     Origin: British
Cyflaith
(Treacle Toffee)
     Origin: Welsh
Economical Beef à la Mode
     Origin: British
Extract of Beef
     Origin: British
D'Esclignac Soup
     Origin: British
Economical Fricandeau of Veal
     Origin: British
Extract of Game for Gravy
     Origin: Britain
D'Uxelles Sauce
     Origin: Britain
Economical Maître
d'Hôtel Sauce

     Origin: Britain
Fennel Sauce
     Origin: Britain
Dartmouth Pie
     Origin: England
Economical Minced Veal
     Origin: British
Fennel Sauce for Mackerel
     Origin: British
Delhi Pudding
     Origin: British
Economical Stock
     Origin: British
Fillet of Beef à la Napolitaine
     Origin: British
Delicious Curry Soup
     Origin: Anglo-Indian
Economical Stock
     Origin: Britain
Fillet of Beef à la Richlieu
     Origin: British
Delicious Milk Lemonade
     Origin: British
Economical White Sauce
     Origin: Britain
Fillet of Beef Larded
     Origin: British
Devil Mixture
     Origin: British
Economy of Second Stocks or Broths
     Origin: Britain
Fillet of Veal au Bechamel
     Origin: British
Devil's Sauce
     Origin: Britain
Edinburgh Fog
     Origin: Scotland
Filleted Soles à
L'Italienne

     Origin: British
Devilled Almonds
     Origin: Britain
Eel Pie
     Origin: British
Fillets of Gurnet
     Origin: British
Devilled Biscuit
     Origin: British
Eel Soup
     Origin: British
Fillets of Haddock
     Origin: British
Devilled Biscuits
     Origin: British
Eels à la Tartare
     Origin: British
Fillets of Mackerel
     Origin: British
Devilled Game
     Origin: British
Eels à la Tartare
     Origin: British
Fillets of Mackerel à la
Maître d'Hôtel

     Origin: British
Devilled Kidneys
     Origin: Britain
Eels en Matelote
     Origin: British
Fillets of Salmon à
L'Indienne

     Origin: British
Devilled Oysters
     Origin: British
Eels Spitchcocked
     Origin: British
Fillets of Salmon à la
Mareschale

     Origin: British
Devilled Poultry
     Origin: British
Egg Balls for Soups and Made Dishes
     Origin: British
Fillets of Salmon à la
Ravigotte

     Origin: British
Devilled Salmon
     Origin: British
Egg Curry
     Origin: Anglo-Indian
Fillets of Salmon à la Tartare
     Origin: British
Devilled White-bait
     Origin: British
Egg Curry with Channa Dal
     Origin: Anglo-Indian
Fillets of Sole à la Tartare
     Origin: British
Devonshire Cure for Hams or Bacon
     Origin: Britain
Egg Liaison for Thickening Sauces
     Origin: British
Fillets of Soles
     Origin: British
Dormers
     Origin: British
Egg Sauce
     Origin: Britain
Fillets of Soles à la
Rouennaise

     Origin: British
Double Mushroom Catsup
     Origin: British
Egg Sauce for Salt Fish
     Origin: British
Fillets of Trout
     Origin: British
Dried Apples
     Origin: British
Egg Soup
     Origin: British
Fillets of Turbot
     Origin: British
Dried Apricots
     Origin: British
Eggnog
     Origin: Britain
Fillets of Turbot à
l'Italienne

     Origin: British
Dried Fish Bharta
     Origin: Anglo-Indian
Eliza Acton's Herodotus Pudding
     Origin: Britain
Fillets of Whitings à la Horly
     Origin: British
Dried Haddock I
     Origin: British
Eliza Acton's Mincemeat
     Origin: British
Financiere Ragôut
     Origin: British
Dried Haddock II
     Origin: British
English Batter
     Origin: British
Financiere Sauce
     Origin: Britain
Dried Haddocks
     Origin: British
English Salad
     Origin: British
Fine-herbs Sauce
     Origin: Britain
Dried Sprats
     Origin: British
English Sauce for Salad
     Origin: Britain
Fish and Oyster Pie
     Origin: British
Duchess Soup
     Origin: British
Epicurean Butter
     Origin: British
Fish Cake
     Origin: British
Duck Egg Victoria Sponge
     Origin: Britain
Epicurean Sauce
     Origin: Britain
Fish Kofta Curry
     Origin: Anglo-Indian
Dutch Herrings
     Origin: British
Epicurean Sauce
     Origin: Britain
Fish Pie with Tench and Eels
     Origin: British
Dutch Sauce
     Origin: Britain
Epicurean Sauce
     Origin: British
Dutch-salted Beef
     Origin: British
Espagnole or Brown Spanish Sauce
     Origin: British

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