In the mid-1870s, the woman of an upper-class household planned lunch and evening meals, but she had a cook to actually do the work for her. Because upper-class families were not doing hard physical labor during the day, their largest meal was served in the evening. When they entertained, they served twelve or thirteen course meals. When they dined alone, they ate five or six courses. An example:
Usually, one would eat dinner in late afternoon and then supper at early evening, or dinner at early evening and then supper later at night. You could say Supper is the Victorian mid-night snack ;)
Some other food that was used in the Victorian (judging by when these words were first used in the English language,) are: crêpes, consommé, spaghetto, soufflé, bechamel, ice cream, chowder, meringue, bouillabaisse, mayonnaise, grapefruit, eclair, and chips.
The cambridge encyclopedia of the English language, D. Crystal.