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 390 recipes in total:

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Curried Salmon
     Origin: Britain
Francatelli Boiled Neck of Mutton
     Origin: Britain
Indian Curry-Powder
     Origin: Britain
Curried Veal
     Origin: British
Francatelli Boiled Round of Beef
     Origin: Britain
Indian Dumpode Goose
     Origin: Anglo-Indian
Curry of Cod
     Origin: Britain
Francatelli Bread Sauce
     Origin: British
Indian Sauce
     Origin: Britain
Curry Sauce
     Origin: Britain
Francatelli Brown Gravy
     Origin: Britain
Italian Sauce
     Origin: British
Cyflaith
(Treacle Toffee)
     Origin: Welsh
Francatelli Brown Sauce
     Origin: Britain
Kedgeree
     Origin: Britain
D'Uxelles Sauce
     Origin: British
Francatelli White Sauce
     Origin: Britain
Kentish Cobnut Cake
     Origin: England
Delicious Curry Soup
     Origin: Anglo-Indian
Francatelli's Allemande Sauce
     Origin: Britain
Kid Goat Korma
     Origin: Anglo-Indian
Devil's Sauce
     Origin: British
Francatelli's Anchovy Sauce
     Origin: British
Lamb Cutlets and Spinach
     Origin: Britain
Devilled Almonds
     Origin: British
Francatelli's Apple Sauce
     Origin: British
Lancashire Oatcakes
     Origin: England
Devilled Kidneys
     Origin: Britain
Francatelli's Yorkshire Pudding
     Origin: Britain
Leftover Roast Beef Jalfrezi
     Origin: Anglo-Indian
Devonshire Cure for Hams or Bacon
     Origin: British
Fresh Tomato Gravy Sauce
     Origin: Anglo-Indian
Lemon Whiskey Cake
     Origin: Ireland
Dried Fish Bharta
     Origin: Anglo-Indian
Fried Bread Crumbs
     Origin: British
Lemon Whisky Cake
     Origin: Ireland
Duck Egg Victoria Sponge
     Origin: Britain
Fried Plantains
     Origin: Anglo-Indian
Lobster Croquets
     Origin: British
Dutch Sauce
     Origin: British
Fruited Luncheon Cake II
     Origin: British
Lobster Curry
     Origin: Britain
Economical Aspic Jelly
     Origin: British
Game Stock
     Origin: British
Lobster Sauce
     Origin: British
Economical Maître
d'Hôtel Sauce

     Origin: British
Genoese Sauce
     Origin: British
Lobster Sauce for Fish
     Origin: Britain
Economical Stock
     Origin: British
Gentleman's Relish
     Origin: Britain
Luncheon Cake
     Origin: Britain
Economical White Sauce
     Origin: British
German Sauce for Boar's Head
     Origin: British
Lyonnaise Sauce
     Origin: British
Economy of Second Stocks or Broths
     Origin: Britain
Glacé Icing
     Origin: Britain
Maître d'Hôtel
Sauce

     Origin: British
Edinburgh Fog
     Origin: Scotland
Goan Curry Paste
     Origin: Anglo-Indian
Macaroni Cheese
     Origin: British
Egg Curry
     Origin: Anglo-Indian
Green Duck Curry
     Origin: Anglo-Indian
Malay Chicken Curry with White Pumpkin
     Origin: Anglo-Indian
Egg Curry with Channa Dal
     Origin: Anglo-Indian
Green Gooseberry Sauce
     Origin: British
Manchester Pudding
     Origin: England
Egg Sauce
     Origin: British
Green Mango Bhurta
     Origin: Anglo-Indian
Manchester Tart
     Origin: England
Eggnog
     Origin: Britain
Green Ravigotte Sauce
     Origin: British
Maria Rundell's Bechamel or White
Sauce

     Origin: Britain
Eliza Acton's Herodotus Pudding
     Origin: Britain
Ham Sauce
     Origin: British
Maria Rundell's Chicken Curry
     Origin: Britain
English Sauce for Salad
     Origin: Britain
Harvey's Sauce
     Origin: Britain
Marrow Croustades
     Origin: British
Epicurean Sauce
     Origin: Britain
Hilsa Fish Fried in Curry Condiments
     Origin: Anglo-Indian
Marrow Patties
     Origin: British
Epicurean Sauce
     Origin: British
Hilsa Fish Gravy Curry
     Origin: Anglo-Indian
Masoor Dal Chur Churi
     Origin: Anglo-Indian
Extract of Game for Gravy
     Origin: British
Home-made Anchovy Essence
     Origin: Britain
Mayonaise Sauce
     Origin: Britain
Fennel Sauce
     Origin: British
Home-made Yoghurt
     Origin: Anglo-Indian
Medium Stock
     Origin: Britain
Financiere Sauce
     Origin: British
Horehound Candy
     Origin: Britain
Melted Butter
     Origin: Britain
Fine-herbs Sauce
     Origin: British
Horehound Candy II
     Origin: Britain
Melted Butter
     Origin: Britain
Fish Kofta Curry
     Origin: Anglo-Indian
Horseradish Sauce
     Origin: Britain
Fisherman's Brewis
     Origin: Ireland
Hot Sweet Mango Chutney
     Origin: Anglo-Indian

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