Here you will find many
types of Victorian recipes....have fun with your cooking!
*S*
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Russian Salad
Cut carrots, beets and turnips into dice or into circular shapes
with a vegetable cutter. Boil each kind separately in salted water
till tender. Drain, and drop into cold water to fix the color. Add
boiled string beans, in short lengths treated in same way. Drain
from cold water, dry upon a cloth, arrange in salad bowl, and pour
over a cooked salad dressing, or a mayonnaise. Garnish with hard
boiled eggs cut in rings, and parsley.
From Ingall’s
Home Magazine, 1890
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Beet and Potato Salad
Equal parts of beets and potatoes, boiled separately and cut into
cubes, a teaspoonful of onion juice, and a mayonnaise or salad
dressing. Garnish with hard-boiled eggs.
From Ingall’s
Home Magazine, 1890
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Swedish Salad
Soak a good-sized mackerel in cold water for an hour. Cover it with
boiling water, and simmer twenty minutes. Drain and cut into dice.
Cut into dice enough cold roast beef to make two teacupfuls. Add two
cold, boiled potatoes, cut into dice. Add to these a tablespoonful
of capers, a tablespoonful of chopped gherkins, same of chopped
onion and chopped parsley, two chopped, hard-boiled eggs, and a
dozen good-sized olives, stoned. Mix all carefully, and add a
teacupful of French salad dressing. Add salt to taste and a trifle
of cayenne. In the oyster season, add a dozen and a half of raw
oysters, laid for a few minutes in vinegar, and drained before
adding.
From Ingall’s
Home Magazine, 1890
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Hedgehog Pudding
Two cups milk
three eggs
half cup of sugar
quarter pound of citron
one cup of wine
one glass of brandy
one "brick" sponge cake
Cut the citron into strips an inch long, and perhaps a sixteenth of
an inch thick, and stick in regular rows along the top of the cake.
Some hours before dinner pour over it, as it lies on the platter, or
in a long glass dish, the wine, then the brandy; make a custard of
the sugar, yolks-and-milk; cook, until it begins to thicken, and
while lukewarm, pour over the cake; when quite cold, heap a
meringue, made by whipping the whites stiff with a little powdered
sugar, on the custard, leaving the bristly back of the "hedgehog" in
sight.
