FabulousFusionFood's Recipes from the Victorian Age 2nd 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 592 recipes in total:

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Carrot Soup I
     Origin: British
Cod à la Crème
     Origin: British
Devilled Kidneys
     Origin: Britain
Carrot Soup II
     Origin: British
Cod à la Mâitre
d'Hôtel

     Origin: British
Devonshire Cure for Hams or Bacon
     Origin: Britain
Cawl y Carolwyr
(Carollers' Broth)
     Origin: Welsh
Cod Pie I
     Origin: British
Dried Fish Bharta
     Origin: Anglo-Indian
Cayenne Vinegar
     Origin: Britain
Cod Pie II
     Origin: British
Dried Haddock I
     Origin: British
Cayenne Vinegar or Essence of Cayenne
     Origin: Britain
Cod Sounds en Poule
     Origin: British
Duck Egg Victoria Sponge
     Origin: Britain
Cazanova Sauce
     Origin: Britain
Cod's Head and Shoulders
     Origin: British
Dutch Sauce
     Origin: Britain
Celery Sauce
     Origin: Britain
Cold Brown Sauce
     Origin: Britain
Economical Aspic Jelly
     Origin: Britain
Celery Soup
     Origin: British
Collared Eel
     Origin: British
Economical Maître
d'Hôtel Sauce

     Origin: Britain
Chantilly Soup
     Origin: British
Consommé
     Origin: Britain
Economical Stock
     Origin: British
Chateaubriand Sauce
     Origin: Britain
Consommé
     Origin: British
Economical Stock
     Origin: Britain
Cheap Onion Soup
     Origin: British
Cooked Cockscombs
     Origin: Britain
Economical White Sauce
     Origin: Britain
Cherokee
     Origin: British
Cornelian Cherry Tart
     Origin: British
Economy of Second Stocks or Broths
     Origin: Britain
Cherry Jam
     Origin: British
Cornish Burnt Cream
     Origin: England
Edinburgh Fog
     Origin: Scotland
Cherry Sauce
     Origin: Britain
Cornish Luncheon Cake
     Origin: England
Eel Pie
     Origin: British
Cheshire Pork Pye
     Origin: England
Crab Sauce for Fish
     Origin: Britain
Eel Soup
     Origin: British
Chestnut Sauce for Fowls or Turkey
     Origin: British
Crayfish
     Origin: British
Eels à la Tartare
     Origin: British
Chetney Sauce
     Origin: Britain
Crayfish Soup
     Origin: British
Eels en Matelote
     Origin: British
Chevreuil Sauce
     Origin: Britain
Cream Béchamel Sauce
     Origin: Britain
Egg Curry
     Origin: Anglo-Indian
Chicken Curry
     Origin: Anglo-Indian
Crimped Cod
     Origin: Britain
Egg Curry with Channa Dal
     Origin: Anglo-Indian
Chicken Dupiaza
     Origin: Anglo-Indian
Crimped Skate
     Origin: Britain
Egg Liaison for Thickening Sauces
     Origin: British
Chicken in the Heather
     Origin: Scotland
Croquets of Meat or Fish
     Origin: Britain
Egg Sauce
     Origin: Britain
Chili Vinegar
     Origin: British
Curried Beef
     Origin: Britain
Egg Soup
     Origin: British
Chipolata Ragôut
     Origin: British
Curried Cod
     Origin: Britain
Eggnog
     Origin: Britain
Christopher North's Sauce for
Meat or Game

     Origin: British
Curried Mutton
     Origin: Britain
Eliza Acton's Herodotus Pudding
     Origin: Britain
Clarified Butter
     Origin: British
Curried Salmon
     Origin: Britain
English Sauce for Salad
     Origin: Britain
Clarifying Stocks or Broths
     Origin: Britain
Curried Veal
     Origin: British
Epicurean Sauce
     Origin: Britain
Classic Victoria Sponge Sandwich
     Origin: Britain
Curry of Cod
     Origin: Britain
Epicurean Sauce
     Origin: Britain
Clear Tarragon Sauce
     Origin: Britain
Curry Sauce
     Origin: Britain
Extract of Game for Gravy
     Origin: Britain
Cock-a-Leekie Soup
     Origin: Britain
Cyflaith
(Treacle Toffee)
     Origin: Welsh
Fennel Sauce
     Origin: Britain
Coconut Pitha
     Origin: Anglo-Indian
D'Uxelles Sauce
     Origin: Britain
Financiere Ragôut
     Origin: British
Coconut Soup
     Origin: British
Delhi Pudding
     Origin: British
Financiere Sauce
     Origin: Britain
Cod à L'Indienne
     Origin: Britain
Delicious Curry Soup
     Origin: Anglo-Indian
Fine-herbs Sauce
     Origin: Britain
Cod à L'Italienne
     Origin: British
Devil's Sauce
     Origin: Britain
Cod à la Béchamel
     Origin: British
Devilled Almonds
     Origin: Britain

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