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7 Victorian recipes

Here, we bring you seven of our favourite Victorian recipes for you to try at home…

Published: September 16, 2015 at 4:31 pm
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Brown bread ice cream

Made from a mixture of vanilla ice cream and caramelised wholemeal breadcrumbs, brown bread ice cream was a popular treat among the upper-class in the late 19th century.


To read the Cook it! recipe in full, click here


Classic Victoria sandwich

Possibly the most popular teatime treat in Britain, the Victoria sandwich is made of two simple sponges, with lashings of strawberry jam and cream layered in-between.

To read the BBC Good Food recipe in full, click here



British colonials based in India first created kedgeree during the 19th century. After they passed on their recipe to their friends back home, kedgeree became the staple of many breakfast tables across Britain. The dish is made of rice, smoked haddock and plenty of spice.

To read the Cook it! recipe in full, click here



Syllabub is a boozy yet creamy dessert, popular among the elite during the 17th and 18th centuries. Usually made with fortified wines such as sherry, this sweet treat also featured at high society banquets during the Victorian period.

To read Mrs Beeton's recipe on the BBC, click here


Spotted dick

Made from suet pastry, dried currants and raisins, spotted dick first appeared in The Modern Housewife cookbook by French chef Alexis Soyer in 1849. Serve this pudding with lashings of hot custard.

To read the BBC Good Food recipe in full, click here



The perfect accompaniment to a strong cup of tea, teacakes are sweet buns filled with dried fruit. Usually toasted and smothered in butter, a recipe for teacakes is mentioned in Mrs Beetons Book of Household Management – the bestselling guide to running a home in the 19th century.

To read Mrs Beeton's recipe on the BBC, click here



Made out of a thin mixture of oats and water or milk, gruel is famously affiliated with the Victorian workhouse, as seen in Charles Dickens’s Oliver Twist.


To read the Cook it! recipe in full, click here


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