FabulousFusionFood's Recipes from the Victorian Age 7th 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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Fish Sandwiches
     Origin: British
Francatelli's Apple Sauce
     Origin: Britain
Fried Filleted Soles
     Origin: British
Fish Sauce
     Origin: British
Francatelli's Yorkshire Pudding
     Origin: Britain
Fried Fillets of Sole
     Origin: British
Fish Scallop I
     Origin: British
French Batter
     Origin: British
Fried Flounders
     Origin: British
Fish Scallop II
     Origin: British
French Batter
     Origin: British
Fried Ham and Eggs
     Origin: British
Fish Stock
     Origin: British
French Bean Ragout with Potatoes
     Origin: British
Fried Kidneys
     Origin: British
Fisherman's Brewis
     Origin: Ireland
French Bean Salad
     Origin: British
Fried Ox-feet or Cow Heel
     Origin: British
Flemish Salad
     Origin: British
French Beans à la Poulette
     Origin: British
Fried Oysters
     Origin: British
Foamy Sauce
     Origin: Scotland
French Beans Maigre
     Origin: British
Fried Oysters
     Origin: British
Forcemeat Balls for Fish Soups
     Origin: British
French Beef Soup
     Origin: British
Fried Parsley, for Garnishing
     Origin: British
Forcemeat for Baked Pike
     Origin: British
French Forcemeat
     Origin: British
Fried Patties
     Origin: British
Forcemeat for Cold Savoury Pies
     Origin: British
French Melted Butter
     Origin: British
Fried Perch
     Origin: British
Forcemeat for Preserving Game
     Origin: British
French Onion Sauce (Soubise)
     Origin: British
Fried Plaice
     Origin: British
Forcemeat for Veal, Turkeys, Fowl,
Hares etc

     Origin: British
French Salad
     Origin: British
Fried Plantains
     Origin: Anglo-Indian
Fowl Fritters
     Origin: British
Fresh Tomato Gravy Sauce
     Origin: Anglo-Indian
Fried Rashers of Bacon and Poached
Eggs

     Origin: British
Fowl Sauté with Mallow Cheeses
     Origin: British
Fricandeau of Beef
     Origin: British
Fried Rump Steak
     Origin: British
Fowl Sauté with Peas
     Origin: British
Fricandeau of Veal
     Origin: British
Fried Salmon Roe
     Origin: British
Francatelli Asparagus Soup
     Origin: British
Fricaseed Artichokes
     Origin: British
Fried Salt Beef
     Origin: British
Francatelli Baked Pike
     Origin: British
Fricasseed Calf's Feet
     Origin: British
Fried Sausages
     Origin: British
Francatelli Boiled Aitch-bone of Beef
     Origin: British
Fricasseed Calf's Head
     Origin: British
Fried Sippets of Bread
     Origin: British
Francatelli Boiled Mackerel
     Origin: British
Fricasseed French Beans
     Origin: British
Fried Smelts
     Origin: British
Francatelli Boiled Neck of Mutton
     Origin: Britain
Fricasseed Soles
     Origin: British
Fried Soles
     Origin: British
Francatelli Boiled Round of Beef
     Origin: Britain
Fricasseed Windsor Beans
     Origin: British
Fried Toad in the Hole
     Origin: British
Francatelli Boiled Turbot
     Origin: British
Fried Anchovies
     Origin: British
Fried Whiting
     Origin: British
Francatelli Braised Leg of Mutton
     Origin: British
Fried Artichokes
     Origin: British
Fried Whitings
     Origin: British
Francatelli Braised Neck of Veal
     Origin: British
Fried Beef
     Origin: British
Fried Whitings à la
Française

     Origin: British
Francatelli Bread Sauce
     Origin: Britain
Fried Beef Steak
     Origin: British
Frosted Apples
     Origin: British
Francatelli Brown Gravy
     Origin: Britain
Fried Bread Crumbs
     Origin: Britain
Fruited Luncheon Cake II
     Origin: Britain
Francatelli Brown Sauce
     Origin: Britain
Fried Bread Crusts
     Origin: British
Frying Batter
     Origin: British
Francatelli Cucumber Salad
     Origin: British
Fried Bread for Borders
     Origin: British
Game Stock
     Origin: Britain
Francatelli White Sauce
     Origin: Britain
Fried Breadcrumbs
     Origin: British
Garnish for Turbot or Other Large Fish
     Origin: British
Francatelli's Allemande Sauce
     Origin: Britain
Fried Breadcrumbs
     Origin: British
General Stock for Gravies
     Origin: British
Francatelli's Anchovy Butter
     Origin: British
Fried Carp
     Origin: British
Genevese Sauce for Salmon, Trout, etc
     Origin: British
Francatelli's Anchovy Sauce
     Origin: Britain
Fried Cod à la Portuguaise
     Origin: British
Francatelli's Anchovy Toast
     Origin: British
Fried Eels
     Origin: British

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