Victorian recipes take you back to a popular period in history.
The Victorian era (1837-1901) was a period not only recognized
in England (for Queen Victoria), but was also very influential in the
lives of Americans.
The following recipes were taken from a cookbook believed to
have been published sometime around the mid to late 1890's, and includes many wonderful historical
recipes. This period would also encompass the Gilded Age in American
The Victorian recipes below were published in the "Ladies Aid
by the Ladies Aid Society of the Congregational Church in Ankeny, Iowa. Spelling and grammar have been left as
printed in the cookbook, which is one of the reasons old recipes
are so fun to read! The names of the recipe submitters have been
included when available.
through the Victorian recipes below for interesting reading and some
fun "new" recipes to try. If you have a Victorian recipe to add,
please send them my way! I'd love to add them to my website for
others to enjoy. You can use the form at the bottom of the page
to submit your Gilded Age or Victorian recipe.
Recipe for Success (Ladies Aid
Keep your head cool, your feet
warm, your mind busy.
Don't worry over trifles, plan your work ahead and then stick to it
rain or shine. Don't waste sympathy on yourself. If
you are a gem
some one will find you.
quarts salt, two pounds brown sugar, one-quarter pound black pepper,
three tablespoonfuls pulverized salt peter. This is
for 100 pounds
pork. Mix all thoroughly and after animal heat is out of the
cover a board that slants a little with mixture, rub meat good on both
sides with mixture, lay skin side down and let stand from 15 to 20
days. Don't let freeze. A cellar is a good
place. Should salt, etc.,
on meat become dry, sprinkle with water to start more brine.
cured may be smoked and put away in any preferred manner.
Scald one pint of milk and pour it over two tablespoonfuls
sugar, one teaspoonful salt and three tablespoonfuls butter.
Allow it to become luke warm, add one cake Rivera brand yeast,
dissolved in one-half cup luke warm water. Now add three cups
Montclair brand flour. Beat thoroughly, cover and let rise
twice its ordinary bulk. Then place on kneading
board. Knead lightly, then roll out one-quarter inch
thick. Brush over lightly with melted butter. Cut
with two inch biscuit cutter. Crease through center heavily
with dull edge of knife and fold over in pocket-book shape.
Place in greased pan one inch apart, cover, let rise and bake in hot
oven fifteen minutes. As rolls raise they will part slightly,
and if hastened in raising are apt to lose their shape. - Mrs. M.W.
Three-fourths cup butter or lard, one cup sugar, three eggs, one
heaping teaspoon baking powder, pinch of salt. Flavor with
lemon. Add flour to roll out. - Mrs. Martin Landey
Take five tablespoonfuls of cream to one cup sugar.
Boil until it forms a soft ball when dropped in cold water.
Set aside until cool and then beat until thick.
Two cups of sugar, one cup of milk, two ounces chocolate, one=fourth
cup of butter. Let come to a boil and stir continually until
done. After taking from stove stir until it thickens, then
add a few drops of vanilla and pour in a buttered pan. Nuts
may be added. Cut in squares.
Cocoanut Fudge (spelled as it is in the cookbook)
Two cups sugar, one cup cocoanut, two-thirds cup milk, one tablespoon
butter, six drops lemon. Cook same as chocolate fudge.
Two quarts beets, ground; cook beets before grinding; one pint onions,
ground; one bunch celery, chopped, one quart vinegar, one quart
sugar. Salt to taste. Heat and seal.
Potato Pan Cakes
Grate ten good sized raw potatoes, one teaspoon salt, three eggs well
beaten, one tablespoon flour, mix all together and bake on hot griddle.
Hygienic Baked Beans
Those who have eaten baked beans prepared as follows seldom go back to
the time-honored "pork and beans" variety. Soak a quart of
beans, preferably navy, overnight, parboil in salted water, drain, put
in a large enamel pan or bean pot with one tablespoonful of sugar,
one-fourth teaspoonful of mustard, a little pepper, and one teaspoonful
of salt. Keep covered with boiling water and a lid, and bake
steadily for several hours, or until they take on a yellow
tint. Then let the water bake away, and add a quart of sweet
cream or very rich milk, and continue baking until it is absorbed and
the beans are of a creamy consistency and nicely browned on
top. They are delicious hot or cold, and are so delicate that
even young children may safely eat them. So prepared, they
furnish a very large proportion of digestible protein and should be
frequently served by the country housewife who has an abundance of
cream at her disposal. - A.E. J., Pennsylvania
Three-quarters cup sweet milk, one and three-quarters cup sour
milk, two and one-half cups corn meal, one cup of flour, one cup of
molasses, one teaspoonful soda, one and one-half teaspoonful
salt. Add molasses last. Batter should be
thin. Steam three hours and then bake for fifteen or twenty
minutes. To be eaten with lots of butter. - O.M.W.
World's Fair Starter (for
For making: Take one pint of luke warm soft water, a half pint
granulated sugar and flour enough to make batter as thick as for
pancakes. Beat well and keep moderately warm for from two to
seven days. Be sure to use soft water and to never salt the
starter. Night before baking set bread sponge the same as
with any other yeast using the starter. In the morning take
out half a pint of the sponge into a glass jar. Sprinkle over
it half a cup of granulated sugar and cover loosely and keep in a cool
place for next baking. Now salt your sponge. Add
one spoonful of lard and flour to knead; work until smooth and
velvety. Cover and keep warm. When real light push
down and let rise again. Then make out into loaves with as
little handling as possible. When loaves have increased to
twice original size put in with low fire for first fifteen minutes,
then increase heat and bake until done, time depending on size of
loaves. This yeast will last indefinitely if used once a week
Substitute for Lemonade
Two tablespoonfuls of vinegar in one glass of ice water, sweeten and
flavor with lemon extract to taste, stir well and serve.
you have enjoyed these Victorian recipes, please be sure to visit our
other historical recipe pages! They are so much fun to read, and
even more fun to try!