FabulousFusionFood's Recipes from the Victorian Age 3rd 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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Fish and Oyster Pie
     Origin: British
Goan Curry Paste
     Origin: Anglo-Indian
Kedgeree
     Origin: Britain
Fish Cake
     Origin: British
Good White Sauce
     Origin: British
Kentish Cobnut Cake
     Origin: England
Fish Kofta Curry
     Origin: Anglo-Indian
Gravy Soup
     Origin: British
Kid Goat Korma
     Origin: Anglo-Indian
Fish Stock
     Origin: British
Green Duck Curry
     Origin: Anglo-Indian
Lamb Cutlets and Spinach
     Origin: Britain
Fisherman's Brewis
     Origin: Ireland
Green Gooseberry Sauce
     Origin: Britain
Lancashire Oatcakes
     Origin: England
Foamy Sauce
     Origin: Scotland
Green Mango Bhurta
     Origin: Anglo-Indian
Leamington Sauce
     Origin: British
Fowl Sauté with Peas
     Origin: British
Green Pea Soup
     Origin: British
Leftover Roast Beef Jalfrezi
     Origin: Anglo-Indian
Francatelli Boiled Neck of Mutton
     Origin: Britain
Green Ravigotte Sauce
     Origin: Britain
Lemon Brandy
     Origin: British
Francatelli Boiled Round of Beef
     Origin: Britain
Grouse Pie
     Origin: British
Lemon Whiskey Cake
     Origin: Ireland
Francatelli Bread Sauce
     Origin: Britain
Gudgeons
     Origin: British
Lemon Whisky Cake
     Origin: Ireland
Francatelli Brown Gravy
     Origin: Britain
Ham Sauce
     Origin: Britain
Lobster Croquets
     Origin: Britain
Francatelli Brown Sauce
     Origin: Britain
Hare Soup I
     Origin: British
Lobster Curry
     Origin: Britain
Francatelli White Sauce
     Origin: Britain
Hare Soup II
     Origin: British
Lobster Sauce
     Origin: Britain
Francatelli's Allemande Sauce
     Origin: Britain
Harvey's Sauce
     Origin: Britain
Lobster Sauce for Fish
     Origin: Britain
Francatelli's Anchovy Sauce
     Origin: Britain
Hessian Soup
     Origin: British
Lobster Soup
     Origin: British
Francatelli's Apple Sauce
     Origin: Britain
Hilsa Fish Fried in Curry Condiments
     Origin: Anglo-Indian
Loin of Veal à la Creme
     Origin: British
Francatelli's Yorkshire Pudding
     Origin: Britain
Hilsa Fish Gravy Curry
     Origin: Anglo-Indian
Luncheon Cake
     Origin: Britain
Fresh Tomato Gravy Sauce
     Origin: Anglo-Indian
Hodge-Podge
     Origin: British
Lyonnaise Sauce
     Origin: Britain
Fricandeau of Veal
     Origin: British
Home-made Anchovy Essence
     Origin: Britain
Maître D'Hôtel
Butter

     Origin: British
Fried Anchovies
     Origin: British
Home-made Yoghurt
     Origin: Anglo-Indian
Maître d'Hôtel
Sauce

     Origin: Britain
Fried Bread Crumbs
     Origin: Britain
Horehound Candy
     Origin: Britain
Macaroni Cheese
     Origin: Britain
Fried Eels
     Origin: British
Horehound Candy II
     Origin: Britain
Macaroni Soup
     Origin: British
Fried Flounders
     Origin: British
Horseradish Sauce
     Origin: Britain
Malay Chicken Curry with White Pumpkin
     Origin: Anglo-Indian
Fried Perch
     Origin: British
Hot Crab
     Origin: British
Manchester Pudding
     Origin: England
Fried Plantains
     Origin: Anglo-Indian
Hot Sweet Mango Chutney
     Origin: Anglo-Indian
Manchester Tart
     Origin: England
Fruited Luncheon Cake II
     Origin: Britain
Hot Tomato Sauce
     Origin: British
Maria Rundell's Bechamel or White
Sauce

     Origin: Britain
Game Stock
     Origin: Britain
Indian Curry-Powder
     Origin: Britain
Maria Rundell's Chicken Curry
     Origin: Britain
Genoese Sauce
     Origin: Britain
Indian Dumpode Goose
     Origin: Anglo-Indian
Marrow Croustades
     Origin: Britain
Gentleman's Relish
     Origin: Britain
Indian Sauce
     Origin: Britain
Marrow Patties
     Origin: Britain
German Sauce for Boar's Head
     Origin: Britain
Inexpensive Pea Soup
     Origin: British
Masoor Dal Chur Churi
     Origin: Anglo-Indian
Giblet Pie
     Origin: British
Italian Sauce
     Origin: Britain
Mayonaise Sauce
     Origin: Britain
Glacé Icing
     Origin: Britain
Jerusalem Artichoke Soup
     Origin: British
Meatless White Sauce
     Origin: British
Glazed Carrots
     Origin: British
John Dory
     Origin: British
Glazed Onions
     Origin: British
Kale Brose
     Origin: British

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