FabulousFusionFood's Recipes from the Victorian Age 9th 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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Ingoldsby Christmas Pudding
     Origin: British
Leftover Roast Beef Jalfrezi
     Origin: Anglo-Indian
Lyonnaise Sauce
     Origin: Britain
Irish Sandwiches
     Origin: British
Leg of Mutton à la Bretonne
     Origin: British
Maître D'Hôtel
Butter

     Origin: British
Irish Stew I
     Origin: British
Leg of Mutton à la Naolitaine
     Origin: British
Maître D'Hôtel
Sauce

     Origin: British
Irish Stew II
     Origin: British
Leg of Mutton à la Soubise
     Origin: British
Maître d'Hôtel
Sauce

     Origin: Britain
Italian Beef Steak
     Origin: British
Lemon Brandy
     Origin: British
Macédoine of Vegetables
     Origin: British
Italian Frying Batter
     Origin: British
Lemon Catsup
     Origin: British
Macaroni Cheese
     Origin: Britain
Italian Mutton Cutlets
     Origin: British
Lemon Sauce for Boiled Fowl
     Origin: British
Macaroni Soup
     Origin: British
Italian Paste Soup
     Origin: British
Lemon Whiskey Cake
     Origin: Ireland
Macaroni Soup
     Origin: British
Italian Polpetti
     Origin: British
Lemon Whisky Cake
     Origin: Ireland
Macaroni Soup
     Origin: British
Italian Salad
     Origin: British
Lemon White Sauce
     Origin: British
Maigre Maître
D'Hôtel Sauce

     Origin: British
Italian Sauce
     Origin: Britain
Little Raised Pork Pies
     Origin: British
Maitre D'Hôtel Butter
     Origin: British
Italian Soup
     Origin: British
Liver and Ham Forcemeat for Raised
Pies

     Origin: British
Malay Chicken Curry with White Pumpkin
     Origin: Anglo-Indian
Jardiniere
     Origin: British
Liver and Lemon Sauce for Poultry
     Origin: British
Manchester Pudding
     Origin: England
Jardiniere Soup
     Origin: British
Liver and Parsley Sauce for Poultry
     Origin: British
Manchester Tart
     Origin: England
Jerusalem Artichoke Soup
     Origin: British
Lobster à la Mode
Française

     Origin: British
Mandrang or Mandram
     Origin: British
Jerusalem Artichoke Soup
     Origin: British
Lobster Butter
     Origin: British
Maria Rundell's Bechamel or White
Sauce

     Origin: Britain
John Dory
     Origin: British
Lobster Croquets
     Origin: Britain
Maria Rundell's Chicken Curry
     Origin: Britain
John Dory
     Origin: British
Lobster Curry
     Origin: Britain
Marrow Croustades
     Origin: Britain
John Dory II
     Origin: British
Lobster Cutlets
     Origin: British
Marrow Patties
     Origin: Britain
Jugged Gravy
     Origin: British
Lobster Patties
     Origin: British
Marrow Toast à la Victoria
     Origin: British
Julienne Soup
     Origin: British
Lobster Quenelles
     Origin: British
Marrow-Bones
     Origin: British
Kale Brose
     Origin: British
Lobster Salad
     Origin: British
Masoor Dal Chur Churi
     Origin: Anglo-Indian
Kedgeree
     Origin: Britain
Lobster Sauce
     Origin: Britain
Matelot of Tench
     Origin: British
Kentish Cobnut Cake
     Origin: England
Lobster Sauce for Fish
     Origin: Britain
Matelotte of Salmon
     Origin: British
Kid Goat Korma
     Origin: Anglo-Indian
Lobster Soup
     Origin: British
Mayonaise Sauce
     Origin: Britain
Knuckle of Veal and Rice Soup
     Origin: British
Lobster Soup
     Origin: British
Mayonnaise
     Origin: British
Lamb Chops
     Origin: British
Loin of Veal à la Creme
     Origin: British
Meat Fritters
     Origin: British
Lamb Cutlets and Spinach
     Origin: Britain
Loin of Veal à la Daube
     Origin: British
Meatless White Sauce
     Origin: British
Lamb's Fry
     Origin: British
Loin of Veal au Bechamel
     Origin: British
Medium Stock
     Origin: Britain
Lamb's Head
     Origin: British
Loin of Veal Braised
     Origin: British
Melted Butter
     Origin: Britain
Lamb's Sweetbreads, Larded, and
Asparagus

     Origin: British
Loins of Mutton
     Origin: British
Melted Butter
     Origin: British
Lancashire Oatcakes
     Origin: England
Lord Marcus Hill's Soup
     Origin: British
Melted Butter
     Origin: British
Larding
     Origin: British
Luncheon Cake
     Origin: Britain
Leamington Sauce
     Origin: British
Lyonnaise Potatoes
     Origin: British

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