FabulousFusionFood's Recipes from the Victorian Age 10th 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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Melted Butter
     Origin: Britain
Mrs Beeton Boiled Aitch-bone of Beef
     Origin: British
Mushroom Sauce
     Origin: Britain
Melted Butter II
     Origin: British
Mrs Beeton Boiled Bacon
     Origin: British
Mushrooms in Brine
     Origin: American
Melted Butter made with Milk
     Origin: Britain
Mrs Beeton Boiled Leg of Mutton
     Origin: British
Mustard Sauce
     Origin: Britain
Melted Butter or Butter Sauce
     Origin: Britain
Mrs Beeton Boiled Mackerel
     Origin: British
Mutton Broth
     Origin: Britain
Milanese Ragôut
     Origin: British
Mrs Beeton Boiled Neck of Mutton
     Origin: Britain
Mutton Collops
     Origin: British
Milk Soup
     Origin: British
Mrs Beeton Boiled Round of Beef
     Origin: British
Mutton Cutlets with Mashed Potatoes
     Origin: Britain
Mince Pies
     Origin: British
Mrs Beeton Boiled Turbot
     Origin: British
Mutton Hodge-Podge
     Origin: British
Mince Pies Royal
     Origin: British
Mrs Beeton Braised Leg of Mutton
     Origin: British
Mutton Pie
     Origin: British
Minced Beef
     Origin: British
Mrs Beeton Braised Neck of Veal
     Origin: British
Mutton Pies à la Windsor
     Origin: Britain
Minced Beef
     Origin: British
Mrs Beeton Bread Sauce II
     Origin: British
Mutton Pudding
     Origin: British
Minced Collops
     Origin: British
Mrs Beeton Brown Apple Sauce
     Origin: British
Mutton Pudding
     Origin: British
Minced Veal and Macaroni
     Origin: British
Mrs Beeton Brown Gravy
     Origin: British
Mutton Toad-in-the-Hole
     Origin: Britain
Minced Veal with Béchamel Sauce
     Origin: British
Mrs Beeton Cabbage Soup
     Origin: British
Naples Biscuits
     Origin: American
Miniature Round of Beef
     Origin: British
Mrs Beeton Collared Beef
     Origin: British
Neapolitan Sauce
     Origin: Britain
Mint Sauce
     Origin: Britain
Mrs Beeton Cowslip Wine
     Origin: British
Neck of Mutton à
l'Allemande

     Origin: British
Mint Vinegar
     Origin: British
Mrs Beeton Cucumber Soup
     Origin: British
Neck of Mutton à
l'Irlandaise

     Origin: British
Mirepoix
     Origin: British
Mrs Beeton Herodotus Pudding
     Origin: Britain
Neck of Mutton à la Soubise
     Origin: British
Miroton of Beef
     Origin: British
Mrs Beeton Leek Soup
     Origin: British
Neck of Mutton Roebuck Fashion
     Origin: British
Mixed Pickle
     Origin: British
Mrs Beeton White Onion Sauce
     Origin: British
Neck of Mutton with Purée of
Sorrel

     Origin: British
Mock Turtle I
     Origin: British
Mrs Beeton White Stock
     Origin: Britain
Neck of Veal Larded
     Origin: British
Mock Turtle II
     Origin: British
Mrs Beeton's Anchovy Sauce
     Origin: Britain
Nettles
     Origin: Britain
Moulded Minced Veal
     Origin: British
Mrs Beeton's Dutch Sauce
     Origin: British
Noix or Cushion of Veal
     Origin: British
Mr Arnott's Currie
     Origin: Britain
Mrs Beeton's Fish Forcemeat
     Origin: British
Norfolk Sauce
     Origin: British
Mr Yarell's Recipe for
Barbecued Sea-bream

     Origin: British
Mrs Beeton's Recipe for Brill
     Origin: Britain
Novel Kinds of Frying Batter
     Origin: British
Mrs Beeton Anchovy Toast
     Origin: Britain
Mrs Beeton's Shrimp Sauce
     Origin: British
Old-fashioned Norfolk Sponge Cake
     Origin: Britain
Mrs Beeton Apple Soup
     Origin: British
Mulligatawney Soup
     Origin: Britain
Old-fashioned Sponge Cake
     Origin: Britain
Mrs Beeton Asparagus Soup
     Origin: British
Mulligatawny Soup
     Origin: Britain
Olives
     Origin: British
Mrs Beeton Asparagus Soup II
     Origin: British
Mulligatawny Soup
     Origin: Anglo-Indian
Onion Porridge
     Origin: British
Mrs Beeton Béchamel Sauce
     Origin: British
Mung Dhal
     Origin: Anglo-Indian
Onion Sauce
     Origin: Britain
Mrs Beeton Baked Haddock
     Origin: British
Muscle Sauce
(Mussel Sauce)
     Origin: Britain
Onion Soup
     Origin: British
Mrs Beeton Barley Soup
     Origin: British
Mushroom Catsup
     Origin: British
Orange Cake
     Origin: Britain
Mrs Beeton Beef à la Mode
     Origin: British
Mushroom Catsup II
     Origin: British
Orange Gravy
     Origin: British
Mrs Beeton Beef Rolls
     Origin: British
Mushroom Ketchup
     Origin: Britain
Mrs Beeton Beef Steak Pie
     Origin: British
Mushroom Powder
     Origin: British

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