FabulousFusionFood's Recipes from the Victorian Age 4th 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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Medium Stock
     Origin: Britain
Muscle Sauce
(Mussel Sauce)
     Origin: Britain
Pickled Spanish Onions
     Origin: British
Melted Butter
     Origin: Britain
Mushroom Ketchup
     Origin: Britain
Pickled Walnuts
     Origin: British
Melted Butter
     Origin: Britain
Mushroom Sauce
     Origin: Britain
Piquant Sauce
     Origin: Britain
Melted Butter made with Milk
     Origin: Britain
Mustard Sauce
     Origin: Britain
Plain Boiled Rice
     Origin: Anglo-Indian
Melted Butter or Butter Sauce
     Origin: Britain
Mutton Broth
     Origin: Britain
Plain Boiled Rice for Curries
     Origin: Britain
Milanese Ragôut
     Origin: British
Mutton Cutlets with Mashed Potatoes
     Origin: Britain
Plain Gillie's Venison
     Origin: Scotland
Milk Soup
     Origin: British
Mutton Pies à la Windsor
     Origin: Britain
Plain Sponge Cake
     Origin: Britain
Mint Sauce
     Origin: Britain
Mutton Toad-in-the-Hole
     Origin: Britain
Plum Cake
     Origin: Britain
Mock Turtle I
     Origin: British
Naples Biscuits
     Origin: American
Plum Sauce
     Origin: Britain
Mock Turtle II
     Origin: British
Neapolitan Sauce
     Origin: Britain
Pointed Gourd Bhaji
     Origin: Anglo-Indian
Mr Arnott's Currie
     Origin: Britain
Nettles
     Origin: Britain
Poivrade Sauce
     Origin: Britain
Mrs Beeton Anchovy Toast
     Origin: Britain
Old-fashioned Norfolk Sponge Cake
     Origin: Britain
Pontac Catsup for Fish
     Origin: Britain
Mrs Beeton Apple Soup
     Origin: British
Old-fashioned Sponge Cake
     Origin: Britain
Poor-man's Sauce
     Origin: Britain
Mrs Beeton Asparagus Soup
     Origin: British
Onion Sauce
     Origin: Britain
Port-wine Sauce for Wild Fowl
     Origin: Britain
Mrs Beeton Asparagus Soup II
     Origin: British
Onion Soup
     Origin: British
Portable Soup
     Origin: Britain
Mrs Beeton Béchamel Sauce
     Origin: British
Orange Cake
     Origin: Britain
Potage au Vermicelle
(Vermicelli Soup)
     Origin: Britain
Mrs Beeton Baked Haddock
     Origin: British
Orange Sauce
     Origin: Britain
Potage Printanier
     Origin: British
Mrs Beeton Barley Soup
     Origin: British
Oude Sauce
     Origin: Britain
Potato and Gourd Chakee
     Origin: Anglo-Indian
Mrs Beeton Boiled Neck of Mutton
     Origin: Britain
Ox-cheek Soup
     Origin: British
Potato Soup I
     Origin: British
Mrs Beeton Brown Gravy
     Origin: British
Ox-tail Soup
     Origin: British
Potato Soup II
     Origin: British
Mrs Beeton Cabbage Soup
     Origin: British
Oyster Croquets
     Origin: Britain
Potato Soup III
     Origin: British
Mrs Beeton Cucumber Soup
     Origin: British
Oyster Soup I
     Origin: British
Potted Anchovies
     Origin: British
Mrs Beeton Herodotus Pudding
     Origin: Britain
Oyster Soup II
     Origin: British
Potted Beef
     Origin: Britain
Mrs Beeton Leek Soup
     Origin: British
Pan Kail
     Origin: British
Potted Crayfish
     Origin: British
Mrs Beeton White Stock
     Origin: Britain
Parkin
     Origin: England
Potted Hare
     Origin: British
Mrs Beeton's Anchovy Sauce
     Origin: Britain
Parkin
     Origin: England
Poulette Sauce
     Origin: Britain
Mrs Beeton's Dutch Sauce
     Origin: British
Parsley Sauce
     Origin: Britain
Prawn Croquets
     Origin: British
Mrs Beeton's Fish Forcemeat
     Origin: British
Parsnip Soup
     Origin: British
Prawn Kofta Curry
     Origin: Anglo-Indian
Mrs Beeton's Recipe for Brill
     Origin: Britain
Partridge Soup
     Origin: British
Prawn Powder
     Origin: Anglo-Indian
Mrs Beeton's Shrimp Sauce
     Origin: British
Patna or Bombay Pickled Onions
     Origin: Anglo-Indian
Prawn Soup
     Origin: British
Mulligatawney Soup
     Origin: Britain
Peapod Soup
     Origin: Scotland
Preserved Apricots
     Origin: Britain
Mulligatawny Soup
     Origin: Britain
Peppermint Creams
     Origin: Scotland
Preserved Bilberries
     Origin: Britain
Mulligatawny Soup
     Origin: Anglo-Indian
Perigeux Sauce
     Origin: Britain
Mung Dhal
     Origin: Anglo-Indian
Pheasant Soup
     Origin: British

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