Barry’s Forgotten Recipes: Breads Category (129 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: Apple Fritters
  2. Recipe: Apple Fritters
  3. Recipe: Banana Fritters
  4. Recipe: Banana Muffins
  5. Recipe: Barley Scones
  6. Recipe: Bath Buns
  7. Recipe: Blueberry Muffins
  8. Recipe: Boston Brown Bread
  9. Recipe: Boston Brown Bread
  10. Recipe: Boston Brown Bread
  11. Recipe: Bran Bread
  12. Recipe: Bran Bread
  13. Recipe: Bran Bread
  14. Recipe: Bran Muffins
  15. Recipe: Bran Muffins
  16. Recipe: Bread and Cheese Savoury
  17. Recipe: Bread Crumb Brown Bread
  18. Recipe: Bread made with Water
  19. Recipe: Brest Bread
  20. Recipe: Bun Loaf
  21. Recipe: Buns
  22. Recipe: California Orange Bread
  23. Recipe: Cambridge Muffins
  24. Recipe: Cherry Fritters
  25. Recipe: Cocoa Buns
  26. Recipe: Cocoanut Buns
  27. Recipe: Common Muffins
  28. Recipe: Cooked Oatmeal Bread
  29. Recipe: Corn Bread
  30. Recipe: Corn Bread (without Eggs)
  31. Recipe: Corn Muffins
  32. Recipe: Cornmeal and Rye Bread
  33. Recipe: Cornmeal Fritters
  34. Recipe: Country Corn Bread
  35. Recipe: Crackers
  36. Recipe: Cream Fritters
  37. Recipe: Crumb Muffins
  38. Recipe: Currant Fritters
  39. Recipe: Dark Nut Bread
  40. Recipe: Date Bread
  41. Recipe: Delicious English Scones
  42. Recipe: Dinner Rolls
  43. Recipe: Dyspeptics’ Bread
  44. Recipe: Egg and Tomato Fritters
  45. Recipe: Egg Muffins
  46. Recipe: Eggless Corn Bread
  47. Recipe: English Buns
  48. Recipe: English Muffins
  49. Recipe: French Apple Fritters
  50. Recipe: French Bread
  51. Recipe: French Crackers
  52. Recipe: French Fritters
  53. Recipe: Fruit Dumplings
  54. Recipe: Gammon Dumplings
  55. Recipe: German Bread
  56. Recipe: Golden Ball Fritters
  57. Recipe: Golden Marbles
  58. Recipe: Graham Bread
  59. Recipe: Homemade Bread
  60. Recipe: Hommy Fritters
  61. Recipe: Honey and Nut Bran Muffins
  62. Recipe: Hop Yeast
  63. Recipe: Hot Corn Bread
  64. Recipe: Indian Muffins
  65. Recipe: Jam Rolls
  66. Recipe: Jelly Fritters
  67. Recipe: Jewish Egg Bread
  68. Recipe: Louisiana Corn Bread
  69. Recipe: Molasses Corn Cake
  70. Recipe: Mountain Buttermilk Rye Muffins
  71. Recipe: New England Corn Cake
  72. Recipe: Nut Ginger Muffins
  73. Recipe: Nut or Fruit Buns
  74. Recipe: Oatmeal Bread
  75. Recipe: Oatmeal Muffins
  76. Recipe: Oatmeal Nut Bread
  77. Recipe: Oatmeal Scones
  78. Recipe: Parker House Rolls
  79. Recipe: Parkerhouse Rolls
  80. Recipe: Peach Fritters
  81. Recipe: Peach Roll
  82. Recipe: Pinwheels
  83. Recipe: Potato Bread
  84. Recipe: Potato Bread
  85. Recipe: Potato Fritters
  86. Recipe: Prune Bread
  87. Recipe: Quick Raisin Bread
  88. Recipe: Raised Muffins, No. 1
  89. Recipe: Raised Muffins, No. 2
  90. Recipe: Rasp Rolls
  91. Recipe: Rhode Island Corn Cakes
  92. Recipe: Rice and Wheat Bread
  93. Recipe: Rice Bread
  94. Recipe: Rice Bread
  95. Recipe: Rolls
  96. Recipe: Rye and Corn Bread
  97. Recipe: Rye and Indian Bread
  98. Recipe: Rye Bread
  99. Recipe: Rye Bread
  100. Recipe: Rye Rolls
  101. Recipe: Sally Lunn
  102. Recipe: Salt Raising Bread
  103. Recipe: Savoury Almond Fritters
  104. Recipe: Savoury Queen Fritters
  105. Recipe: Scotch Oat Bread
  106. Recipe: Scotch Scones
  107. Recipe: Southern Corn Cake
  108. Recipe: Southern Corn Meal or Corn Dodgers
  109. Recipe: Spanish Bun
  110. Recipe: Spanish Buns
  111. Recipe: St. Nazare Buns
  112. Recipe: Steamed Indian Date Bread
  113. Recipe: Sticky Cinnamon Buns
  114. Recipe: Stuffed Sweet Rolls
  115. Recipe: Swedish Coffee Rolls
  116. Recipe: Sweet Buns
  117. Recipe: Sweet Milk Corn Bread
  118. Recipe: Tennessee Muffins
  119. Recipe: Tutti-Fruit Rolls
  120. Recipe: Twist Bread
  121. Recipe: Vienna Cheese Torte
  122. Recipe: Virginia Brown Bread
  123. Recipe: Virginia Corn Bread
  124. Recipe: War Bread
  125. Recipe: White Bread
  126. Recipe: Whole Wheat Bread
  127. Recipe: Whole Wheat or Graham Bread
  128. Recipe: Whole Wheat Rolls
  129. Recipe: Yeast Dumpllings

Recipe: Delicious English Scones

Place in a mixing bowl

  • Four cups of sifted flour,
  • Two tablespoons of baking powder,
  • Two level tablespoons of sugar,
  • One-half teaspoon of salt.

Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening. Now beat up[pg 46]an egg and then add one-half of the beaten egg to one and one-fourth cups of milk. Beat to mix. Use this to make a soft dough. Turn on a lightly floured baking board and knead for three minutes. Now divide into five pieces and mould each piece round like a Saucer, and cut each way, making four wedge-shaped pieces; place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Oatmeal Scones

  • 1 cup cold porridge (stiff)
  • 1 cup boiling water
  • 1 tablespoon fat
  • ½ teaspoon baking powder or ¼ teaspoon soda
  • 1 teaspoon corn syrup
  • ½ teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Barley Scones

  • 1 cup whole wheat flour
  • 1 cup barley meal
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons fat
  • ¾ cup sour milk
  • ⅓ teaspoon soda

Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Scotch Scones

Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder; then rub into it a tablespoonful of cold BUTTER and a teaspoonful of salt. Be sure that the BUTTER is well worked in. Add sweet milk enough to make a very soft paste. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a BISCUIT tin, and place the pieces on it. Bake immediately in a quick oven from twenty to thirty minutes. When half done, brush over with sweet milk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a Saucer, then scarred across to form four quarters.

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

Recipe: Yeast Dumpllings

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of salt, one pint of milk or water. Put the flour into a pan, with your fist hollow out a hole in the centre of the flour, place the yeast and salt at the bottom, then add the milk (which should be lukewarm), and with your clean hand gradually mix the whole well together, and work the dough perfectly smooth and elastic. The pan Containing the dough must then be covered over with a cloth, and in the winter must be placed on a stool in a corner near the fire, that it may rise, or increase in size to nearly double its original quantity. When the dough has risen in a satisfactory manner, which will take about an hour, dip your hand in some flour and work it, or rather knead it together, without allowing it to stick to your hands; divide it into about twelve equal parts; roll these with flour into balls, and as you turn them out of hand, drop them gently into a pot on the fire, half full of boilingwater; allow the water to boil up once as you drop each dumpling in separately, before you attempt to put in another, in order to prevent the DUMPLINGS from sticking together, as this accident would produce a very unsatisfactory result, and spoil your dinner. Yeast DUMPLINGS must not boil too fast, as then they might boil out of the pot. They will require about half-an-hour’s boiling to cook them; they must be eaten immediately, with a little butter or dripping, and salt or sugar.

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

Recipe: Fruit Dumplings

Make a nice suet crust, as directed for SUET DUMPLINGS on page 53, roll it out about quarter of an inch thick, spread it with ten cents’ worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents’ worth of molasses; it will cost about twenty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)