Last year, I started a tradition of making something named after Queen Victoria on her birthday, May 24. So far I have made Victoria Sandwiches and Victoria Buns, both recipes from Isabella Beeton. This year, I’m breaking the Mrs. Beeton-baked-goods trend and trying out a frozen punch recipe from American author Fannie Merritt Farmer instead.
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For Queen Victoria’s birthday, I decided to try out one of many, many recipes named for her. This recipe for Victoria Buns comes from Isabella Beeton – the same author who published the first known recipe for Victoria sandwiches, a much more famous dish also named after Queen Victoria.
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Victoria sandwich, also known as Victoria sponge, was named after Queen Victoria (naturally) and is still a popular British cake to this day. This is the earliest known recipe for Victoria sandwiches, from Isabella Beeton’s 1861 cookbook The Book of Household Management.
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This recipe was collected by Scottish folklorist F. Marian McNeill and published in her 1929 book, The Scots Kitchen. She writes, “Mrs. Macnab was the wife of a farmer who lived near Ballater. Such was her reputation as a baker that King Frederick of Prussia and other distinguished guests at Balmoral used frequently to go over and have tea with her. It is not possible to impart Mrs. Macnab’s lightness of touch, nor the wine-like air of these regions, which doubtless contributed to her visitors’ enjoyment; but here, at least, is the recipe for her celebrated scones.”
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These cute little pastries are another recipe from Charles Elmé Francatelli, who was briefly the personal chef to Queen Victoria. I can definitely picture the queen snacking on these!
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Madeleines are tiny Genoese sponge cakes that get their distinctive shape from special shell-shaped baking molds. While the exact origin of the name “madeleine” is uncertain, it is known that the little cakes most likely originated in France sometime in the 18th century.
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History in the Making 