Barry’s Forgotten Recipes: Appetizers and Relish Category (39 recipes)

Mother and Daughter Baking in the Kitchen

Rediscover the smells and tastes of your ancestors’ kitchen.

Barry’s Forgotten Recipes is about sharing cookbooks and recipes of our ancestors. From generation to generation, family and friends came together for the main meal of the day and for conversation. Renew the powerful memories of smell, taste, and sharing food.  Remember the traditions that linked generations.

Recipes in this sampling represent over 50 cookbooks from 1832 to 1928 and are represented exactly as they were presented in in the original cookbook.  No correction has been made for grammar, spelling, or punctuation. The recipes are provided for your enjoyment. If you choose to try any recipes, you do so at your own risk without guarantee of satisfaction.

Search suggestions: Barry’s Forgotten Recipes are organized by category. When you click on a category, you will be presented with recipes.  There are three ways to view the recipes:

  1. Click on the listing below and you will be taken to the recipe.
  2. Scroll and page through recipes in the desired category.
  3. In the search box, enter key ingredient (Example: lobster or oatmeal) or type of dish (Example: casserole or turnovers) for which you are looking and click search.  You will be presented with list of options.

Category Recipes

  1. Recipe: Beet Relish
  2. Recipe: Bohemian Relish
  3. Recipe: Burnet Vinegar
  4. Recipe: Canape A LaMode
  5. Recipe: Cantaloupe Cocktail
  6. Recipe: Celery Relish
  7. Recipe: Celery Vinegar
  8. Recipe: Club Canapes
  9. Recipe: Crab Apple Relish
  10. Recipe: Crab Meat Canapes
  11. Recipe: Currant Catsup
  12. Recipe: Egyptian Stuffed Peppers
  13. Recipe: Fruit Cocktail
  14. Recipe: Gloucester Canapes
  15. Recipe: Grape Catsup
  16. Recipe: Green Tomato Catsup
  17. Recipe: India Canapes
  18. Recipe: Italian Canape
  19. Recipe: Kitchen Pepper
  20. Recipe: Kitchen Pepper
  21. Recipe: La Brete Canape
  22. Recipe: Lemon Catchup
  23. Recipe: Mushroom Catchup
  24. Recipe: Oriental Canapes
  25. Recipe: Oyster Catchup
  26. Recipe: Piccalilli
  27. Recipe: Raspberry Vinegar
  28. Recipe: Russian Relish
  29. Recipe: Shalot Vinegar
  30. Recipe: Spanish Canapes
  31. Recipe: Spanish Relish
  32. Recipe: Spanish Relish
  33. Recipe: Spiced Vinegar
  34. Recipe: To Make Cayenne Pepper
  35. Recipe: Tomata Catchup
  36. Recipe: Tomato Catsup-No. 1
  37. Recipe: Tomato Catsup No. 2
  38. Recipe: Tuna Canapes
  39. Recipe: Walnut Catchup

Recipe: Crab Apple Relish

Among the fruits, CRAB apples lend themselves best to the making of relish. By the addition of oranges, raisins, and spices, as in this recipe, CRAB-apple relish is made very desirable and agreeable to the taste.


  •  4 qt. CRAB apples
  •  3 c. vinegar
  •  4 oranges
  •  4 lb. brown sugar
  •  2 lb. Sultana raisins
  •  1 Tb. powdered cinnamon
  •  1 tsp. cloves
  •  1 tsp. allspice

Wash the CRAB apples, remove the cores, and cut the apples into small pieces. Put them into a preserving kettle, add the vinegar, the oranges, peeled and sliced, the sugar, the raisins, and the spices. Cook all slowly until the apples are soft. Pour into sterilized jars or glasses, seal, cool, and store.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Beet Relish

A relish in which cooked beets are the principal ingredient may be made up from the accompanying recipe. As PICKLED beets in any form are usually well liked, this relish may be put up for the variety it offers.


  •  1 qt. cooked beets, chopped
  •  1 c. horseradish root, grated
  •  1 c. vinegar
  •  1 Tb. salt
  •  1/2 c. sugar
  •  1 tsp. cinnamon
  •  1 tsp. cloves

Cook the beets in the usual way. When they are tender, remove the skins and chop quite fine. Add the grated horseradish to the beets. To the vinegar, add the salt, sugar, and spices and heat to the boiling point. Pour this mixture over the vegetable mixture, pack all into hot sterilized jars, seal, cool, and store.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Spanish Relish

Another satisfactory relish made up of a large number of vegetables and spices is Spanish relish. In its preparation, however, the vegetables are not chopped very fine.


  •  12 green sweet peppers
  •  12 red sweet peppers
  •  12 medium-sized onions
  •  12 green tomatoes
  •  2 medium-sized heads of cabbage
  •  1 tsp. salt
  •  1 lb. brown sugar
  •  1/2 tsp. black pepper
  •  1/4 tsp. Cayenne pepper
  •  1 Tb. mustard seed
  •  1 tsp. celery seed
  •  1-1/2 qt. vinegar

Wash the vegetables and chop them into coarse pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water and allow them to stand in this brine for 6 to 8 hours. At the end of this time, drain off the salt water and wash with clear water. Add the salt, sugar, and spices to the vinegar, and bring this mixture to the boiling point. Then pour it over the mixture of vegetables, pack all into sterilized crocks or jars, seal, cool, and store.

Woman’s Institute Library of Cookery, Vol. 5
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Celery Relish

Cut large white stalks of celery in two-inch lengths, fill with CREAM cheese which has been seasoned with salt, pepper, and Worcestershire Sauce. Garnish with a small piece of celery top.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Spanish Relish

Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-Sauce. Then fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with chopped hard-boiled EGGS and garnish with fillets of anchovies and sprigs of parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Russian Relish

Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots. Spread the fingers with the mixture and place an Oyster in the centre of each. Sprinkle with salt and a pinch of paprica. Serve. Garnish with thin slices of lemon and parsley

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)