Barry’s Forgotten Recipes: Beverage Category (162 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: Afternoon Tea
  2. Recipe: Annseed Cordial
  3. Recipe: Apple-Water Drink
  4. Recipe: Apricock Wine
  5. Recipe: Balm Wine
  6. Recipe: Birch Wine
  7. Recipe: Bishop
  8. Recipe: Blackberry Cordial
  9. Recipe: Blackberry Wine, No. 1
  10. Recipe: Blackberry Wine, No. 2
  11. Recipe: Brandy Peaches
  12. Recipe: Breakfast Cocoa
  13. Recipe: Buttermilk as Drink
  14. Recipe: Camomile Tea
  15. Recipe: Capillaire
  16. Recipe: Cerel Beverages
  17. Recipe: Cherry Bounce
  18. Recipe: Cherry Bounce
  19. Recipe: Cherry Brandy
  20. Recipe: Cherry Frappe
  21. Recipe: Cherry Shrub
  22. Recipe: Cherry Wine
  23. Recipe: Chocolate
  24. Recipe: Chocolate
  25. Recipe: Chocolate Malted Milk
  26. Recipe: Chocolate Sirup
  27. Recipe: Chocolate Syrup
  28. Recipe: Cider Frappe
  29. Recipe: Cider Vinegar
  30. Recipe: Cider Wine
  31. Recipe: Cocoa
  32. Recipe: Cocoa
  33. Recipe: Cocoa and Chocolate
  34. Recipe: Coffee
  35. Recipe: Coffee, Egg and Milk
  36. Recipe: Cowslip Wine
  37. Recipe: Cranberry Frappe
  38. Recipe: Cream Coffee Shake
  39. Recipe: Creamy Cocoa
  40. Recipe: Cucumber Vinegar
  41. Recipe: Currant Shrub
  42. Recipe: Current Wine
  43. Recipe: Current Wine, No. 1
  44. Recipe: Current Wine, No. 2
  45. Recipe: Egg Choclate
  46. Recipe: Egg Flip or Mulled Ale
  47. Recipe: Egg Lemonade
  48. Recipe: Egg Milk Shake
  49. Recipe: Elder Flower Wine
  50. Recipe: Elder Wine
  51. Recipe: Essence of Lemon-Peel
  52. Recipe: Fine Milk Punch
  53. Recipe: Fine Milk Punch
  54. Recipe: Flavored Vinegars
  55. Recipe: Florida Orange Wine
  56. Recipe: Foamy Egg Nog
  57. Recipe: For A Summer Draught
  58. Recipe: Formula for Making Gallons of Breakfast Cocoa
  59. Recipe: Fox Grape Shrub
  60. Recipe: French Coffee
  61. Recipe: Frozen Spiced Punch
  62. Recipe: Fruit Nectar
  63. Recipe: Fruit Punch
  64. Recipe: Ginger Ale Cup
  65. Recipe: Ginger Beer
  66. Recipe: Ginger Beer
  67. Recipe: Ginger Punch
  68. Recipe: Ginger-Ale Punch
  69. Recipe: Gooseberry Wine
  70. Recipe: Gooseberry Wine
  71. Recipe: Grape Eggnog
  72. Recipe: Grape Juice (Unfermented)
  73. Recipe: Grape Lemonade
  74. Recipe: Home-Made Table Vinegar
  75. Recipe: Hot Chocolate
  76. Recipe: Hot Punch
  77. Recipe: How to Make a Soothing Drink for Coughs
  78. Recipe: Hulled Wheat
  79. Recipe: Ice Lemonade
  80. Recipe: Ice Orange Ade
  81. Recipe: Iced Cocoa or Chocolate
  82. Recipe: Iced Tea
  83. Recipe: Iced Tea
  84. Recipe: Inexpensive Drink
  85. Recipe: Koumiss
  86. Recipe: Left Over Tea
  87. Recipe: Left-Over Cocoa and Chocolate
  88. Recipe: Lemon Brandy
  89. Recipe: Lemon Brandy
  90. Recipe: Lemon Cordial
  91. Recipe: Lemon Syrup
  92. Recipe: Lemonade
  93. Recipe: Lemonade
  94. Recipe: Lentil Tea
  95. Recipe: Linseed Tea
  96. Recipe: Mead
  97. Recipe: Methelin or Honey Wine
  98. Recipe: Milk Punch
  99. Recipe: Mint Cup
  100. Recipe: Mint Julep
  101. Recipe: Mint Lemonade
  102. Recipe: Mint Punch
  103. Recipe: Molasses Beer
  104. Recipe: Mrs Ewings Creamy Chocolate
  105. Recipe: Mrs Ewings Creamy Cocoa
  106. Recipe: Mrs. Hill’s Cocoa Frappe
  107. Recipe: Mulberry Wine
  108. Recipe: Non-Stimulating Beverages
  109. Recipe: Noyeau Cordial
  110. Recipe: Orange Ale
  111. Recipe: Orange Betty
  112. Recipe: Orange Egg Nog
  113. Recipe: Orange Juice
  114. Recipe: Orange Shrub
  115. Recipe: Orange Wine
  116. Recipe: Orange Wine Another Way
  117. Recipe: Orangeade
  118. Recipe: Orgeat
  119. Recipe: Parisian Tea
  120. Recipe: Peach Cordial
  121. Recipe: Peach Cordial
  122. Recipe: Pine Apple Julep
  123. Recipe: Pineapple Lemonade
  124. Recipe: Pineapple Vinegar
  125. Recipe: Plain Milk Shake
  126. Recipe: Punch
  127. Recipe: Quince Cordial
  128. Recipe: Raisin Wine
  129. Recipe: Raisin Wine
  130. Recipe: Rasberry Cordial
  131. Recipe: Rasberry Fruit Betty
  132. Recipe: Raspberry Vinegar, No. 1
  133. Recipe: Rasberry Vinegar, No. 2
  134. Recipe: Raspberry Punch
  135. Recipe: Raspberry Shrub
  136. Recipe: Raspberry Wine
  137. Recipe: Ratifie Brandy
  138. Recipe: Red Currant Wine
  139. Recipe: Red-Raspberry Nectar
  140. Recipe: Refreshing Drinks for Summer
  141. Recipe: Regent Punch
  142. Recipe: Rice Milk
  143. Recipe: Rich Cocoa
  144. Recipe: Roman Punch No. 1
  145. Recipe: Roman Punch No. 2
  146. Recipe: Rose Brandy
  147. Recipe: Rose Cordial
  148. Recipe: Sage or Marygold Tea
  149. Recipe: Sangaree
  150. Recipe: Sassafras Beer
  151. Recipe: Sassafras Mead
  152. Recipe: Spruce Beer
  153. Recipe: Spruce Beer
  154. Recipe: Steeped Tea
  155. Recipe: Strawberry and Rasberry Syrup
  156. Recipe: Strawberry Cordial
  157. Recipe: Strawberry Water
  158. Recipe: Substitute for Cream in Coffee
  159. Recipe: Sugar Vinegar
  160. Recipe: White Currant Wine
  161. Recipe: White Vinegar
  162. Recipe: Wine Whey

Recipe: Strawberry Water

Take one cupful of ripe hulled berries; crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized sugar and half a pint of cold water. Pour the mixture into a fine sieve, rub through and filter till clear; add the strained juice, of one lemon and one and a half pints of cold water, mix thoroughly and set in ice chest till wanted.

This makes a nice, cool drink on a warm day and easily to be made in strawberry season.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Cucumber Vinegar

Ingredients.—Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a teaspoonful of cayenne.

Mode.—Pare and slice the cucumbers, put them in a stone jar, or wide-mouthed bottle, with the vinegar; slice the onions and shallots, and add them, with all the other ingredients, to the cucumbers. Let it stand four or five days; boil it all up, and when cold, strain the [Pg 164]liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, etc., as well as a great improvement to SALADs, or to eat with cold meat.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Flavored Vinegars

Almost all the flavorings used for meats and SALADs may be prepared in vinegar with little trouble and expense, and will be found useful to impart an acid to flavors when lemons are not at hand.

Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet marjoram, etc., may be prepared by putting three ounces of either of these herbs, when in blossom, into one gallon of sharp vinegar, let stand ten days, strain off clear, and bottle for use.
Celery and cayenne may be prepared, using three ounces of the seed as above.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Sugar Vinegar

To every gallon of water allow a pound of the best brown sugar, and a jill or more of strong yeast. Mix the sugar and water together, and boil and skim it till the scum ceases to rise. Then pour it into a tub; and when it cools to lukewarm heat, put into it the yeast spread on PIEces of toast. Let it work two days; then put it into an iron-hooped cask, and set it in a sunny place for five months, leaving the bung loose, but keeping the bung-hole covered. In five months it will be good clear vinegar, and you may bottle it for use.

A cask that has not contained vinegar before, should have a quart of boiling hot vinegar poured into it, shaken about frequently till cold, and allowed to stand some hours.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: White Vinegar

Put into a cask a mixture composed of five gallons of water, two gallons of whiskey, and a quart of strong yeast, stirring in two pounds of powdered charcoal. Place it where it will ferment properly, leaving the bung loose till the fermentation is over, but covering the hole slightly to keep out the dust and insects. At the end of four months draw it off, and you will have a fine vinegar, as clear and colourless as water.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Cider Vinegar

Take six quarts of rye meal; stir and mix it well into a barrel of strong hard cider of the best kind; and then add a gallon of whiskey. Cover the cask, (leaving the bung loosely in it,) set it in the part of your yard that is most exposed to the sun and air; and in the course of four weeks (if the weather is warm and dry) you will have good vinegar fit for use. When you draw off a gallon or more, replenish the cask with the same quantity of cider, and add about a pint of whiskey. You may thus have vinegar constantly at hand for common purposes.

The cask should have iron hoops.

A very strong vinegar may be made by mixing cider and strained honey, (allowing a pound of honey to a gallon of cider,) and letting it stand five or six months. This vinegar is so powerful that for common purposes it should be diluted with a little water.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Vinegar may be made in the same manner of sour Wine.