Barry’s Forgotten Recipes: Eggs and Souffles Category (89 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: Alpine Eggs
  2. Recipe: Apple Souffle
  3. Recipe: Apricot Souffle
  4. Recipe: Austrian Apple Omelet
  5. Recipe: Austrian Baked Eggs
  6. Recipe: Baked Eggs in Cream
  7. Recipe: Baked Omlet
  8. Recipe: Belgian Poached Eggs
  9. Recipe: Boiled Eggs
  10. Recipe: Bread Omelet
  11. Recipe: Califlower and Potato Souffle
  12. Recipe: Cheese Omelet
  13. Recipe: Cheese Souffle
  14. Recipe: Cheese Souffle
  15. Recipe: Chicken Omelet
  16. Recipe: Chocolate Souffle
  17. Recipe: Chocolate Souffle
  18. Recipe: Cocoanut Souffle
  19. Recipe: Creamed Eggs
  20. Recipe: Creole Eggs
  21. Recipe: Curried Eggs
  22. Recipe: Deviled Eggs Parisienne
  23. Recipe: Egg and Cheese
  24. Recipe: Egg and Cheese Fondu
  25. Recipe: Egg Balls
  26. Recipe: Egg Salad with Mayonnaise
  27. Recipe: Eggs a la Bonne Femme
  28. Recipe: Eggs a la Duchesse
  29. Recipe: Eggs a la Goldenrod
  30. Recipe: Eggs a la Grenadier
  31. Recipe: Eggs and Cabbage
  32. Recipe: Eggs Au Gratin
  33. Recipe: Eggs Aux Fines Herbes
  34. Recipe: Eggs with Cheese and Spaghetti
  35. Recipe: French Apple Souffle
  36. Recipe: French Baked Omelet
  37. Recipe: French Bean Omelet
  38. Recipe: French Eggs
  39. Recipe: Fresh Green Souffle
  40. Recipe: Fricassed Eggs
  41. Recipe: Gardener’s Omelet
  42. Recipe: German Egg Toast
  43. Recipe: German Egg Toast
  44. Recipe: Greengage Souffle
  45. Recipe: Hard Cooked Eggs
  46. Recipe: Haricot Bean Souffle
  47. Recipe: Hindu Eggs
  48. Recipe: India Curried Eggs
  49. Recipe: Irish Ham Hamelet
  50. Recipe: Italian Cooked Eggs
  51. Recipe: Meat or Fish Omelets
  52. Recipe: Moravian Omelet
  53. Recipe: Mushroom Omelet
  54. Recipe: Omelet Souffle
  55. Recipe: Omelet Souffle (Sweet)
  56. Recipe: Orange Souffle
  57. Recipe: Petites Souffle
  58. Recipe: Poached Eggs
  59. Recipe: Poached Eggs on Toast
  60. Recipe: Potato Souffle
  61. Recipe: Puff Omelet
  62. Recipe: Rice Souffle
  63. Recipe: Rum Omelet
  64. Recipe: Russian Omelet
  65. Recipe: Scalloped Eggs
  66. Recipe: Scotch Hamelet
  67. Recipe: Scotch Stuffe Eggs
  68. Recipe: Scrambled Eggs
  69. Recipe: Scrambled Eggs on Toast
  70. Recipe: Scrambled Eggs with Ham
  71. Recipe: Scrambled Eggs with Sausages
  72. Recipe: Scrambled Eggs with Tomato
  73. Recipe: Soft Cooked or Jellied Eggs
  74. Recipe: Souffle Garnie
  75. Recipe: Souffleed Egg with Ham Toast
  76. Recipe: Spanish Baked Eggs
  77. Recipe: Spanish Omelet
  78. Recipe: Stuffed Eggs
  79. Recipe: Stuffed Eggs
  80. Recipe: Sweet Creamed Eggs
  81. Recipe: Sweet Omelet, No. 1
  82. Recipe: Sweet Omelet, No. 2
  83. Recipe: Sweet Omelet, No. 3
  84. Recipe: Swiss Bake Eggs
  85. Recipe: Swiss Eggs
  86. Recipe: Tarragon Eggs
  87. Recipe: Tomato Omelet
  88. Recipe: Tomato Souffle
  89. Recipe: Vegetable Omelet

Recipe: Rice Souffle

6 EGGS, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the milk with the butter, sugar, and the lemon peel, if the latter is used for flavouring. When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool. Separate the yolks of the EGGS from the whites, and beat each separately into the rice for 2 or 3 minutes. Whip the whites of the EGGS to a stiff froth, and stir them lightly into the mixture. Have ready a buttered SOUFFLÉ tin, pour the mixture into it, and bake the SOUFFLÉ for 20 minutes in a hot oven. Sprinkle with castor sugar, and serve at once.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Potato Souffle

2 oz. of butter, 4 EGGS, 1/4 lb. of castor sugar, 1/2 oz. of ground almonds (half bitter and half sweet), 6 oz. of cold boiled and grated potatoes, and 1-1/2 oz. of sifted breadcrumbs. Cream the butter in a basin, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise. Stir in the yolks of the EGGS, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the EGGS whipped to a stiff froth. Turn the mixture into a well-buttered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Chocolate Souffle

Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the double-boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart, and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream Sauce.

Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Cocoanut Souffle

  •  1 cup of milk,
  •  1 pinch of salt,
  •  3 level tablespoonfuls of flour, softened in a little cold milk.
  •  2 level tablespoonfuls of butter,
  •  4 level tablespoonfuls of sugar,
  •  Yolks of 4 eggs,
  •  1 teaspoonful of vanilla,
  •  1 cup of shredded cocoanut,
  •  Whites of 4 eggs.

Heat milk, add salt and flour and cook ten minutes after it has thickened. Mix together, butter, sugar and yolks of eggs. Pour hot mixture over, stirring well and set aside to cool. Add vanilla and cocoanut. Lastly fold in the stiffly beaten whites of the eggs.

Bake in buttered pan, in moderate oven until firm. Serve hot with Chocolate Sauce.  Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa (Year 1909)

Recipe: Tomato Souffle

  •  ¾ pint tomato juice.
  •  3 eggs.
  •  1 shalot.
  •  ½ teaspoon salt.
  •  ½ teaspoon pepper.
  •  ½ ounce butter for dish.

Beat the yolks, and add to them the tomato juice (tinned will do), the shalot finely minced, and the seasonings; have ready a pie dish which has been well greased with the half ounce of butter, then beat the whites of the eggs to a stiff froth, add them to the mixture and stir thoroughly; pour into the pie dish, and bake in a moderate oven for half an hour. Turn out and serve quickly.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Petites Souffle

  •  ½ pound cooked sprouts.
  •  ½ pound mashed POTATOES.
  •  3 eggs.
  •  1 tablespoon flour.
  •  ½ teaspoon each salt and pepper.
  •  ½ ounce butter.

Mix thoroughly the sprouts, POTATOES, flour and seasonings, add the yolks of the eggs, beat the whites to a stiff froth, then add to the other ingredients, and stir all well together. Grease some patty pans, fill with the mixture, and bake in a moderate oven for about twenty minutes.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)