The Great Victorian Cookbook

by John Midgley

The Victorians were famous for good home cooking, & this delightful book illustrates why with a collection of traditional mouthwatering recipes. Each page features full color illustrations & beautiful photos, guaranteed to bring this fascinating period to life & bring the taste of the great Victorian era to your kitchen & dining table. There are 11 Breads & rolls. Sandwiches & savories. Soups. Salads, vegetables & accompaniments. Eggs & pasta. Seafood & river fish. Poultry & feathered game. Meat & Furred game. Desserts & cakes. Savory preserves & pickles. Drinks. Each section is packed with a variety of recipes along with interesting tips & snippets of information from cooks & cookbooks of the time

Genres: Cookbooks

248 pages, Hardcover

First published December 1, 1995

Reviews

[M M · Rating 4 out of 5]

All I learned is I'd never survive the Victorian cooking if I lived in that time period.

[Marguerite Gray · Rating 5 out of 5]

Great research. I'll try some of the recipes.

[Redsteve · Rating 4 out of 5]

This is a very good basic book on Victorian cookery, focusing on more middle class dishes and includes both original and updated (for a modern cook) recipes from popular cookbooks of the 19th Century - Isabella Beeton, Eliza Acton, Fannie Farmer, Alexis Soyer, Charles Francatelli, et al. None of the recipes are insanely complicated and the original (non-modernized) ones are simple enough not to baffle a 21st Century cook. It also features an excellent selection of representative photos, which provide a good "feel" for serving methods, once again in a middle class display. Basic British dishes (including all meals of the day) are included as well as a number of Anglo-Indian recipes and some "Continental" dishes popular in Victorian period. There are also sections of pickling and beverages.