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Victorian Recipes

The Perfect Cup of Tea

Perfect tea requires only a few simple elements.

  • "Hot the pot." Pour hot water into a ceramic teapot and let it sit until time to use.
  • Using cool, fresh tap water, fill the kettle and bring it to a boil.
  • As the water in the kettle is about to boil, empty the teapot, dry it and measure into it 1 teaspoonful of tea per cup plus "one for the pot." Tea bags may be substituted if you prefer.
  • Just as the water has come to a full, rolling boil, bring the "pot to the kettle" and place it next to the stove. If the water continues to boil, it will become flat and decrease the flavor of the tea. So, immediately pour water over the tea leaves.
  • Put a lid on the teapot, cover it with a tea cozy and let steep for 5 minutes. Stir once during the steeping process. Using a strainer, pour tea into cups and serve.

  • Cream Scones


    • 1 cups flour sifted with
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons sugar
    • 1/4 cup butter
    • 1/2 cup cream
    • 2 beaten eggs
    Cooking Instructions

    Cut butter into sifted dry ingredients. Combine eggs and cream and add. Pat to 3/4-inch thick. Cut in squares or triangles, sprinkle with sugar and bake at 375 until lightly brown, about 20 minutes. Serve hot with any jams, preserves or Traditional Tea Spreads. (Included below).

    Yield: 1 dozen



    • 2 teaspoons yeast
    • 1 teaspoon sugar
    • 1/4 cup warm water
    • 1/3 cup milk
    • 1 egg, lightly beaten
    • 4 tablespoons butter, melted, divided
    • 1 cup all-purpose flour
    • 1/2 teaspoon salt
    Cooking Instructions

    Mix yeast with sugar, add water and let stand about 5 minutes until foamy. Stir in milk, egg and 1 tablespoon butter. Add flour and salt; mix until well blended. Cover with damp towel and let stand in warm place about 45 minutes, or until almost doubled in volume. Brush four 3-inch flan rings and bottom of heavy frying pan with remaining melted butter. Heat over low flame and place 2 tablespoons of batter inside each ring. Cook for 7 minutes, or until tops are dry and holes appear. Remove rings and turn crumpets. Cook about 2 minutes, or until bottoms are lightly browned. Repeat with remaining batter. Serve warm with preserves and Devenshire cream.

    Yield: 7 dozen

    Ginger Snaps


    • 1 cup butter or margarine, softened
    • 4 cups all-purpose flour
    • 1 cup white sugar
    • 1/3 cup molasses
    • 1 egg
    • 1/2 teaspoon lemon extract
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    Cooking Instructions

    Cream the butter for 2 minutes at medium speed. Add 2 1/2 cups of the flour plus the sugar, molasses, egg, lemon extract, cinnamon, ginger, cloves, baking soda and salt. Mix well on medium-high speed. Stir in the remaining flour until blended. Cover and refrigerate dough for at least 2 hours. Preheat oven to 350. Remove dough from refrigerator, and with a teaspoon, scoop out rounded measures of dough. Roll dough into balls and place 2 inches apart on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in white sugar. Preheat oven to 350. Bake for 11 minutes. Let stand for approximately for 30 seconds on cookie sheet before removing to cooling racks. Cool completely and store in airtight containers.

    Yield: 50 cookies

    Lemon Curd


    • 3 large lemons
    • 5 eggs
    • 1 cup granulated sugar
    • 8 tablespoons unsalted butter
    Cooking Instructions

    Grate the lemon and set aside. Squeeze the juice and put into a blender or food processor. Add the remaining ingredients and process until smooth. Pour the mixture into a very heavy sauce pan or the top half of a double boiler. Stir in the lemon rind and cook over low heat or over simmring water for about 10 minutes, until thickened. Stir the mixture with a wire whisk if it appears lumpy. Chill the lemon cord before serving; it becomes thicker as it cools. This is a delicious easy-to-make sweet lemon butter that is used as a spread on crumpets, muffins, and toast.

    Yield: 1-1/3 Cups

    Traditional Tea Spreads

    Devonshire Cream
    Orange Marmalade
    Strawberry Jam
    Cinnamon and Sugar

    Apple Butter
    Strawberry Butter
    Raspberry Preserves
    Apricot Preserves
    Apple Chutney

      Victorian Jubilee Cake

      Many special dishes were created in Queen Victoria's honor during her 64-year reign.  Among them were Cherries Jubilee, which was invented for her Diamond Jubilee celebration in 1897.  This Victorian Jubilee Cake, which uses Cherries Jubilee as a filling, is a truly fancy dessert in the grand Victorian manner.  This gracious recipe is from "The Fannie Farmer Cookbook".

      Cake Ingredients

    • 5 eggs, separated
    • 1/4 cup sugar
    • 1 tbsp. lemon juice
    • 3/4 cup sugar
    • 1 cup flour
    • 1/4 tsp. salt

    Cream-Cheese Filling

    • 8 oz. cream cheese softened
    • 1/2 cup confectioners' sugar
    • 1 cup heavy cream
    • 2 tbsp. cherry jelly
    • 1/4 tsp. almond extract

    Cherries Jubilee Filling

    • 1 qt. pitted black cherries
    • 1/2 cup claret
    • 1 cup or less sugar (to taste)
    • 3 tbsp. cornstarch
    • 1/4 tsp. cinnamon
    • 1/4 tsp. ground cloves
    • 1/2 tsp. lemon juice

    Cooking Instructions

    1.  To Make The Cake:  Preheat oven to 350 F.  Beat the egg whites until they stand up in soft peaks.  Beat in the 1/4 cup of sugar a tablespoon at a time.  Without washing the beater, beat the egg yolks with the lemon juice until thick and lemon-colored.  Gradually beat in the 3/4 cup of sugar.  Pour the yolk mixture over the beaten egg whites and fold together gently with a spoon or spatula until well blended.  Sift the flour and salt together and fold into the egg mixture.  Spoon the batter into two unbuttered 9-inch layer pans.  Cut through the batter gently several times to break any large air bubbles.  Bake about 30 minutes.  Test by pressing lightly with a finger.  If the cake springs back, it is done.  Invert on a wire rack and cool.

    2.  To Make Cream-cheese Filling:  Cream the sugar and cream cheese together; add remaining ingredients and beat until thick.

    3.  To Make The Cherries Jubilee Filling:  Dissolve the sugar in the claret and pour over the cherries.  Let stand for several hours.  In a small bowl, mix the cornstarch with 3 tablespoons of the cherry juice.  Heat the cherries in a sauce pan to the boiling point.  Lower heat and stir in cornstarch mixture.  Simmer, stirring constantly until thickened.  Remove from heat, add spices and lemon juice and allow to cool.

    4.  To Assemble The Cake:  Place one layer of sponge cake on a cake platter and spread a layer of cream filling about 3 inches wide around the perimeter of the top of the cake.  Cut out the center (in a heart shape if you are using heart-shaped pans) of the other layer, leaving a 3-inch border.  Put aside the center piece you cut out.  Place the layer with the cut-out center on top of the other and press down to make the layers stick together.  Decorate by placing a paper doily on top of the cake and sifting confectioners' sugar over the doily.  Carefully remove the doily and fill the center of the cake with the Cherries Jubilee filling.

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    Changes last made on: Wed Jul 22, 2009