Many weird foods were eaten during the Victorian period. Luckily, many of these strange dishes have been weeded out of modern cookbooks. We explored some of the era’s odd eats.
Marrow toast was a favorite of Queen Victoria’s. The recipe is in her cook’s (Charles Francatelli) book, The Cook’s Guide and Housekeeper’s & Butler’s Assistant.
He instructs readers to procure bone from the butcher and remove the marrow. Cut the marrow into small pieces and parboil with salt for about a minute.
Drain and toss with parsley, salt, pepper, lemon juice, and a smidge of shallot. Spread the mix onto crisp toast and serve, preferably at dinnertime.
This one’s actually frightening. Times were tough for the poor during Victorian era, and many would take anything they could get — like broxy.
Broxy was an umbrella term for any meat the butcher had for sale that had dropped dead from disease. It was a lot cheaper than fresh meat.
Sheep at the time were incredibly susceptible to many communicable diseases like tetanus, salmonella, and ringworm. They were most often sold as broxy meats.
Things were rough during this era. Working-class Londoners of the Victorian era snacked on jellied eels, which got their start in street carts in the East End.
Eels from the Thames were boiled in a stock made with different herbs. The concoction was then cooled and the eels would jellify in their own gelatin.
Some customers ate theirs with a splash of vinegar, which sounds pretty good. Those who could afford it would slap on a pat of butter.
Kedgeree came about during England’s colonization of India. At the time, curried foods were on the rise in popularity amongst the Victorian English people.
This dish is a smoked haddock, milk, and rice stir-fry, topped with halved or quartered boiled eggs and seasoned with curry, coriander, and turmeric.
It’s seemingly a mish-mash of strange ingredients that’s still served today at English lunches and suppers. However, the Victorians loved to eat kedgeree for breakfast.
Brown Windsor Soup was everyone’s favorite dish during the Victorian era in England. Royalty, middle and lower classes alike, all slurped this soup down like no tomorrow.
But actually, it’s comprised of beef gravy, malt vinegar, pepper, dark dried fruits like dates and figs, and an optional dash of hot Madeira wine.
It sounds a bit like sludge to us. But hey, if it was good enough for the Queen-Empress, we’d be willing to try it.
Victorians also loved a good sheep trotter (a.k.a, boiled sheep’s foot). We’re not going to lie: that sounds nasty. But times were different for the Victorians.
Sheep’s trotters were popular among the lower classes. This was because they were an affordable alternative to meat, despite there being little substance to them.
Street vendors sold fried sheep’s trotters, which were even more enjoyable than the boiled variety. Most things are better when they’re fried, so we’re not surprised.
Okay, these aren’t that bad — comparatively. In order to preserve shellfish for longer periods of time, working-class Victorian folks would often pickle their oysters.
Oysters, whelks, and periwinkles were sold for cheap. This gave them a source of protein that would last a few days, weeks, or months.
When fresh, they could be eaten raw. If one was to buy in bulk, or if the shellfish began to turn, pickling could drag out its shelf-life.
This “galantine of turkey” is nothing like the traditional turkey we Americans roast up at Thanksgiving. This Victorian recipe calls for a whole turkey.
The bones are removed and stuffed with a sausage and pistachio stuffing, to be wrapped, boiled in stock, and served cold, jellied, and covered with mayonnaise.
Victorians really liked their weird foods, didn’t they? We would probably try it, just to say we did, though it wouldn’t be without some hesitation.
Although popular amongst the Victorians, haggis has been around since the mid-15th century — perhaps even earlier — and is still consumed by Scots and English today.
Haggis is like a sausage. It’s made with the heart, lungs, and liver of a sheep or calf, with copious amounts of seasoning added to it.
A Victorian folktale describes haggis as the food of witches, specifically the famous witch, Mag Shelton. Some recipes included anchovies, bread crumbs, and wine.
Saloop was the preferred morning or evening hot drink of many working-class Victorians. It definitely isn’t as bad as the other weird foods here.
A hot drink made with a sassafras bark flour and flavored with milk and sugar, saloop was considered a hearty and nutritious drink similar to tea.
Saloop actually got its start in the 1600s and was originally made with ground-up orchid roots. The drink is still popular in modern day Turkey.
Think seafood stew, but a lot less flavorful. “Water souchy” means “seafood water,” because that’s pretty much exactly what it was. We think we prefer actual stew.
Victorians would throw their fresh catch or fishy leftovers into a pot with water. Then, they would bring it to a boil and add some spices.
They’d add some parsley root and wine, if available, but that’s pretty much it. This dish was often filled with fish bones that’d get stuck in your teeth.
Even though this recipe was first recorded in 1914, about a decade after the Victorian era ended, heron pudding probably made an appearance on Victorian tables.
The key to ensuring that one’s heron pudding turns out tasty? Making sure that none of the heron’s bones are broken before you cook it.
The heron is picked, flayed, and sliced into appropriate pieces for the pudding. The pudding itself is boiled for several hours, depending on the bird’s size.
We’re just not sure if this mince meat pie recipe is supposed to be savory or sweet — or both? Whatever it is, Victorians loved it.
Made with ox tongue, raisins, suet, and lots of sugar, traditional mince meat pies were a Christmastime staple. They featured heavily at Victorian dinner tables.
It looks interesting, to say the least. We suppose it’s not one of the worst weird foods here. It’s actually still eaten in England and Australia.
Similar to saloop, Victorians also drank a hot cup of rice milk, usually served from street cart vendors, who’d water down rice pudding to make the beverage.
They would boil the rice in skimmed milk. Sugar and allspice could be mixed into the beverage, which was given out by the spoonful.
And no, the spoon wasn’t cleaned all that often. We’d honestly be more surprised if it was. This was 19th century England, after all.
Bloaters, or cured and salted herring that’s cold smoked, were popular among Victorians. Cured fish meant it lasted longer, and they wanted to preserve their food.
Bloater paste was super popular because it didn’t spoil. Unlike the fish paste we use today as flavoring for soups, Victorians used it like paté.
They would simply spread it on toast or adding it to sandwiches. Let’s remember that people didn’t brush their teeth during this period of time either…
Poor people during the Victorian era didn’t have many cooking utensils. As a result, they ended up living on simple foods like gruel, bread, and broth.
This particular broth was made using leftover bones that were boiled in water. It’s not that much different from bone broth you’d make today for soups.
Kettle & Fire reveals, “In the Victorian era, people started to take the gelatin from bone broth and use it to make all kinds of gelatin deserts.”
Similar to molasses, treacle is a thick syrup made from refined sugar. This is one of those weird foods that we wouldn’t turn down.
Victorian Children states that it was especially popular during this time. British Food History explains that treacle was actually used as a medicine during the 17th century.
It was believed that treacle was good for one’s blood. As a result, it was used during the treatment of poisoning. We’d rather just eat it, thanks.
Apparently, the Victorians ate something called flour soup, which is exactly what it sounds like: water, butter, flour, salt, and caraway seeds boiled and mixed until smooth.
We imagine that this tasted pretty bland. Honestly, we can’t fathom why one would eat such a thing without veggies, at the very least.
But things were clearly different during this era, and Victorians had to do what Victorians had to do. You’ve got to admire their creativity.
While this won’t be our go-to ice cream order any time soon, we can’t completely rule it out. This treat was actually made to taste sweet.
That’s right — the spinach is only one aspect of this dessert. Sugar, milk, and eggs also feature, making a custard that overwhelms any leftover bitterness.
We don’t know whether or not this is healthier than your average vanilla ice cream. Still, it sounds interesting, and much better than some of these other foods.
This dish’s name was a euphemism, which is probably for the best, since the actual thing was gnarly. “Love in disguise” referred to a stuffed cow’s heart.
If the “love” part referred to the heart, then what was the “disguise”? Well, people would usually roll it in minced meat and noodles before cooking.
The stuffing could vary. However, seasoned breadcrumbs and chopped onions were popular. They were mixed with a beaten egg to give it some structure.
Ship’s biscuits — a.k.a hardtack or seabiscuits — were popular among seafarers in the Victorian Era. Well…”popular” might be a bit of a stretch.
This was the kind of food you ate when you had no choice. They were pretty bland. The point was to fill your belly, not taste good.
Members of the Royal Navy had to survive purely on ship’s biscuits for months. No wonder scurvy was so rampant. They did live, though.
We know what you’re thinking, and we’re happy to report that you’re wrong. The Victorians didn’t make a habit of eating hedgehogs — but they did love them.
To pay tribute to these cute little guys, they would make hedgehog-shaped sponge cakes. A tipsy hedgehog was just that (plus, the cake was soaked in alcohol).
After being thoroughly soaked in wine or sherry, the cake was topped with sweet cream and sliced almonds. The almonds were meant to mimic a hedgehog’s prickles.
No euphemisms for this one — the name aptly describes it. Turtle soup was once super popular. However, a turtle shortage led people to develop alternatives.
Mock turtle soup is typically made using the brains and organs of a cow. The Victorians never let cows catch a break, did they?
It’s still popular in certain parts of the world. Ohio and Northern Germany both have their own versions, though it all started in Victorian England.
Really it’s no weirder than cow’s milk. Apparently, there was a rumor that donkey’s milk would make you look younger, leading Victorian women to drink it in droves.
However, the odds that you were able to buy actual milk from a Victorian street vendor were pretty low. A mixture of chalk and water was more likely.
This might not be the kind of milk you put in your cereal, but it’s not too bad. It’s safe to drink, and is still consumed today.
Thirsty? This slimy drink has its origins in the 17th century and maintained popularity through the Victorian Era. It was mainly peddled as a cure for tuberculosis.
When it came to tuberculosis (or “consumption”), people were willing to try anything. However, they disagreed on the perfect recipe for snail water.
There’s no one right way to make it. One recipe called for five hundred snails. We have no idea how you’d go about finding them.
“Bloaters” referred to a specific type of smoked herring. Instead of gutting the fish before cooking, as you would with any meat, bloaters were kept as is.
The guts and juices of the fish would make it swell up while it was being smoked, hence the name. Surprisingly, bloaters were really popular.
Not only did people willingly eat the whole fish, but they’d gift it to friends and relatives as well. At least they weren’t cooked while they were still alive.
When you see a small songbird in the yard, do you instantly think it’s time for pie? For Victorians, they were often on the menu.
To make this songbird pie, you need about 36 small birds. But before you collect 36 birds (somehow), you need to prepare the other ingredients.
You first need the “godiveau,” which calls for about a pound of suet. What’s suet? It’s a type of fat, and ironically, it’s often fed to birds.
The Victorians certainly enjoyed putting weird things in ice cream. In addition to spinach ice cream, you could often find cold creamy foie gras, as well.
A true Victorian chef wouldn’t only add duck liver to ice cream. They would also shape the ice cream into the form of a duck using a mold.
One recipe for foie gras ice cream suggests using glass eyes to make the duck look more “finished.” Top it off with a dash of cayenne.
Have you ever thought, “You know what would go well with this glass of wine? A bit of egg.” No, we haven’t either. But the Victorians did.
Egg wine is actually still a popular drink for some people in Germany. Just blend an egg with water, red or white wine, sugar, and nutmeg.
You can serve this drink chilled or heated, and it’s often drunk on New Year’s or Easter. Really, it’s not that different from a seasonal eggnog.
The average Victorian diet was largely dependent on social class. Working-class families primarily consumed bread, potatoes, seasonal vegetables, and occasionally meat when they could get it.
Tea was also a staple among the working class. The middle and upper classes enjoyed a wider variety, including fresh meat, fish, poultry, fruits, and imported delicacies.
Dairy products, eggs, and baked goods were common. Meals were often heavy and hearty, reflecting the period’s lack of refrigeration and the need for energy-dense foods.
Rich Victorians indulged in elaborate dinners with multiple lavish courses. Their meals often started with soup, followed by fish, and entrées of game or roasted meats.
They also didn’t skimp on their variety of sides, including vegetables and salads. Between courses, they usually made sure to serve palate cleansers such as sorbet.
They indulged in fine wines and spirits throughout the meal. Their dinners were a stereotypical display of wealth and social status, emphasizing luxury and abundance.
Wealthy Victorians loved sweet and elaborate desserts. They often indulged in a variety of luxurious and rich sweets after their luxurious and rich dinner courses.
Their dessert tables often included puddings (plum pudding being a favorite), jellies, custards, fruit tarts, and ice creams. They also enjoyed baked goods like pastries, cakes, and scones.
These were often served with clotted cream or fruit preserves. Imported fruits and nuts were a sign of opulence, as were sophisticated confections like marzipan and chocolate.
Wealthy Victorians started their day with an extensive breakfast spread that included a variety of foods. Their morning meal often featured eggs prepared in multiple ways.
They had bacon, sausages, and fish such as kippers or smoked haddock. They also enjoyed freshly baked breads, toast with butter and preserves, and porridge or other cereals.
Fruits, both fresh and preserved, were common, along with tea, coffee, and hot chocolate. This ample breakfast reflected their status and the leisurely pace of their mornings.
Victorians snacked on a range of items that varied by social class. But common snacks included bread with cheese or cold meats, fruit, and nuts.
For the upper classes, afternoon tea was an important time for snacking and socialization. It featured small sandwiches, scones with clotted cream and jam, cakes, and pastries.
Street foods, such as pies, oysters, and fried fish, were popular among the working class. Biscuits and cakes were treats enjoyed by those who could afford them.
A Victorian dinner party typically showcased an array of extravagant dishes. It began with a soup course, followed by fish dishes like salmon or turbot (a delicate whitefish).
The main courses often included roasted meats like beef, lamb, or game, accompanied by a variety of vegetables and potatoes. Side dishes could feature aspics, pâtés, and salads.
The meal would progress to a dessert course with puddings, jellies, fruit, and fancy cakes. Fine wines, port, and Madeira were served throughout the evening.
Victorians didn’t have refrigerators, so you might rightfully be wondering how they preserved all of these wonderful ingredients. There were several ways they could do it.
They could salt-cure, smoke, or dehydrate meats, and they could preserve vegetables in vinegar. They often used sugar to preserve jarred fruits for later use.
It was common for Victorians to have a root cellar, which was a cool, dark space to store foods. Shopping for fresh ingredients daily was not uncommon.
The most popular Victorian beverages included tea, which became a staple part of British culture during the era. Coffee was also enjoyed widely across social classes.
Beer and ale were common among the working class. The middle and upper classes favored classier options like wines and spirits such as sherry, port, and Madeira.
Hot chocolate also gained popularity as a luxurious treat (hot chocolate is so underrated). Non-alcoholic options included lemonade and ginger beer, homemade or purchased from street vendors.
So how did the Victorians whip up all of those multi-course meals? Common cooking tools reflected the era’s reliance on open hearth and later, range cooking.
Cast iron stoves became central to Victorian kitchens, along with heavy pots, pans, and kettles made from cast iron. A mortar and pestle was used for spices.
Baking ovens for bread and pastries were integral to the process, as were jelly moulds, pie dishes, and meat mincers. Brass and copper utensils were also popular.
Victorian food has significantly influenced modern eating habits. For one, it introduced the ritual of afternoon tea, a tradition that persists in various forms worldwide.
The Victorians were also instrumental in the development of the modern restaurant culture. They emphasized dining out as a social activity, which is still the case today.
Many Victorian recipes and dishes, such as roasts, puddings, and pies, remain staples in Western cuisine. Innovations in storing food also paved the way for us today.
As for us, we would tend to stay away from anything that contains brains. But flour soup has to come in as a close second.
Rice milk, on the other hand, is something we enjoy today in a bowl of cereal. And how bad could Treacle be if it’s basically just sugar?
So which of these weird Victorian dishes would you like to try? Throw a Victorian dinner party and surprise your guests with an authentic menu!
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