What did Victorians eat for starters?

The Victorians, like any other era, had a diverse range of "starters" depending on their social class and regional location. However, the word "starter" wasn't widely used in the Victorian era. Instead, they had a "first course" which could be:

For the Wealthy:

* Oysters: A popular luxury, often served raw on the half shell with lemon juice and pepper.

* Soup: Rich, elaborate soups like consommé, bisque, and mock turtle soup were common.

* Fish: Smoked salmon, pickled herring, or other fish dishes were popular.

* Terrines: These savory meat pates were often served with bread or toast.

* Cold meats: Sliced ham, tongue, or beef were often served with a vinaigrette or sauce.

For the Middle Class:

* Soups: Simpler soups made with vegetables, barley, or lentils.

* Salads: Simple green salads with vinaigrette dressing.

* Pickled foods: Pickles, onions, and relishes were common accompaniments.

* Cold meats: Less elaborate than the wealthy, perhaps with a simple sauce or mustard.

* Seafood: Less expensive options like herring, cod, or mackerel were popular.

For the Working Class:

* Bread: The staple food for many, often eaten with butter or cheese.

* Oatmeal: A hearty and affordable breakfast option.

* Porridge: Similar to oatmeal, but often made with milk or water.

* Cold meat: Often leftover from previous meals.

* Pickled foods: A way to preserve food and add variety to a simple diet.

It's important to note:

* The term "starter" was not widely used in the Victorian era. It was more common to refer to the first course as a "soup course" or simply "the first course."

* The wealthy had access to more elaborate and expensive foods, while the working class had a more limited diet.

* Regional variations in cuisine existed, just as they do today.

If you're interested in learning more about Victorian food, I recommend researching specific dishes or looking into cookbooks from that era.