FabulousFusionFood's Recipes from the Victorian Age 8th 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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Genoese Sauce
     Origin: Britain
Green Ravigotte Sauce
     Origin: Britain
Hashed Pork
     Origin: British
Gentleman's Relish
     Origin: Britain
Green Sauce for Geese or Ducklings
     Origin: British
Herb Powder for Flavouring
     Origin: British
German Frying Batter
     Origin: British
Grey Mullet
     Origin: British
Hessian Soup
     Origin: British
German Preserved Cucumbers
     Origin: British
Grilled Char
     Origin: British
Hilsa Fish Fried in Curry Condiments
     Origin: Anglo-Indian
German Quenelles
     Origin: British
Grilled Cod à la Colbert
     Origin: British
Hilsa Fish Gravy Curry
     Origin: Anglo-Indian
German Salad
     Origin: British
Grilled Haddock
     Origin: British
Hodge-Podge
     Origin: British
German Sauce for Boar's Head
     Origin: Britain
Grilled Kippered Salmon
     Origin: British
Hodge-Podge
     Origin: British
German Sauce for Boar's Head
     Origin: British
Grilled Mackerel with Brown Butter
Sauce

     Origin: British
Home-made Anchovy Essence
     Origin: Britain
German Schpeischlitz
     Origin: British
Grilled Red Mullet
     Origin: British
Home-made Yoghurt
     Origin: Anglo-Indian
German Soup
     Origin: British
Grilled Salmon
     Origin: British
Horehound Candy
     Origin: Britain
Giblet Pie
     Origin: British
Grilled Shoulder of Lamb
     Origin: British
Horehound Candy II
     Origin: Britain
Giblet Soup
     Origin: British
Grilled Sturgeon with Piquante Sauce
     Origin: British
Horseradish Sauce
     Origin: British
Giblet Soup
     Origin: British
Grilled Trout with Epicurean Sauce
     Origin: British
Horseradish Sauce
     Origin: Britain
Ginger Cakes
     Origin: British
Grilled Turbot à la Vatel
     Origin: British
Horseradish Vinegar
     Origin: British
Glacé Icing
     Origin: Britain
Grilled Turbot à la Vitel
     Origin: British
Hot Crab
     Origin: British
Glaze for Covering Cold Meats
     Origin: British
Grouse Pie
     Origin: British
Hot Lobster
     Origin: British
Glazed Carrots
     Origin: British
Grouse Soup
     Origin: British
Hot Spice
     Origin: British
Glazed Onions
     Origin: British
Gudgeons
     Origin: British
Hot Sweet Mango Chutney
     Origin: Anglo-Indian
Goan Curry Paste
     Origin: Anglo-Indian
Gurnard
     Origin: British
Hot Tomato Sauce
     Origin: British
Godiveau
     Origin: British
Haddock with Egg Sauce
     Origin: British
How To Boil a Ham to Give it an
Excellent Flavour

     Origin: British
Good White Sauce
     Origin: British
Ham Sauce
     Origin: Britain
How to Mix Mustard
     Origin: British
Gooseberry Fool
     Origin: British
Hamboro' Salad
     Origin: British
Hunting Beef
     Origin: British
Gooseberry Sauce for Boiled Mackerel
     Origin: British
Hare Soup
     Origin: British
Imperial
     Origin: British
Gravy for Roast Meat
     Origin: British
Hare Soup I
     Origin: British
Indian Chetney Sauce
     Origin: British
Gravy for Venison
     Origin: British
Hare Soup II
     Origin: British
Indian Curry-Powder
     Origin: Britain
Gravy Made Without Meat for Fowls
     Origin: British
Haricot Mutton
     Origin: British
Indian Dumpode Goose
     Origin: Anglo-Indian
Gravy Soup
     Origin: British
Haricot Mutton I
     Origin: British
Indian Mustard
     Origin: British
Green Duck Curry
     Origin: Anglo-Indian
Haricot Mutton II
     Origin: British
Indian Pickle
     Origin: British
Green Dutch Sauce
     Origin: British
Harvey's Sauce
     Origin: Britain
Indian Pilau
     Origin: British
Green Gooseberry Sauce
     Origin: Britain
Hashed Beef I
     Origin: British
Indian Pooloot
     Origin: British
Green Mango Bhurta
     Origin: Anglo-Indian
Hashed Beef II
     Origin: British
Indian Sauce
     Origin: Britain
Green Pea Soup
     Origin: British
Hashed Calf's Head
     Origin: British
Inexpensive Pea Soup
     Origin: British
Green Pea Soup
     Origin: British
Hashed Lamb and Broiled Blade-bone
     Origin: British
Green Peas for Garnish
     Origin: British
Hashed Mutton
     Origin: British

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