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: Baked Chicken Pie
2. Recipe: Banana Stuffing for Chicken
3. Recipe: Banana Stuffing for Chicken
4. Recipe: Blanquette of Chicken
5. Recipe: Blanquette of Chicken aux Concombre
6. Recipe: Boiled Chicken
7. Recipe: Braised Drumsticks of Chicken
8. Recipe: Breaded Chicken
9. Recipe: Broiled Chicken
10. Recipe: Broiled Chicken on Toast
11. Recipe: Broiled Chicken, Virginia Style
12. Recipe: Broiled Chickens
13. Recipe: Chicken  à la Matador
14. Recipe: Chicken à la Bonne Femme
15. Recipe: Chicken à la Continental
16. Recipe: Chicken a la King
17. Recipe: Chicken a la Tartare
18. Recipe: Chicken and Green Peppers Sandwiches
19. Recipe: Chicken and Macaroni
20. Recipe: Chicken and Rice Curry
21. Recipe: Chicken Bechamel
22. Recipe: Chicken Broth
23. Recipe: Chicken Chop Suey (Chinese)
24. Recipe: Chicken Croquettes, No. 1
25. Recipe: Chicken Dressed as Terrapin
26. Recipe: Chicken en Casserole
27. Recipe: Chicken Gumbo Orka
28. Recipe: Chicken in Savoury Jelly
29. Recipe: Chicken Livers and Bacon
30. Recipe: Chicken Loaf
31. Recipe: Chicken Lunch for Traveling
32. Recipe: Chicken Mousse
33. Recipe: Chicken Nouilles au Parmesan
34. Recipe: Chicken Patties
35. Recipe: Chicken Pie
36. Recipe: Chicken Pot Pie, No. 2
37. Recipe: Chicken Pot Roast, Cedar Hollow Style
38. Recipe: Chicken Pudding
39. Recipe: Chicken Roly Poly
40. Recipe: Chicken Stewed Whole
41. Recipe: Chicken Stewed with Biscuit
42. Recipe: Chicken Tamales
43. Recipe: Chicken Turnovers
44. Recipe: Chickens Chiringrate
45. Recipe: Cooking of Giblets
46. Recipe: Curry Chicken
47. Recipe: Fillet of Chicken, Pondexter
48. Recipe: Fillets of Chicken à la Cardinal
49. Recipe: Fricassee Chicken
50. Recipe: Fricassee Chicken
51. Recipe: Fricassee of Chicken
52. Recipe: Fried Chicken
53. Recipe: Fried Chicken a la Italienne
54. Recipe: Fried Chicken à la Orly
55. Recipe: Fried Chicken à la Suisse
56. Recipe: Fried Chicken with Papprika Sauce
57. Recipe: Friend Chicken
58. Recipe: Fritôt of Chicken aux Tomates
59. Recipe: Gravy for Fried Chicken
60. Recipe: Japanese Chicken
61. Recipe: Jellied Chicken
62. Recipe: Madras Stewed Chicken
63. Recipe: Maryland Fried Chicken
64. Recipe: Meat Scouffle
65. Recipe: Parisian Chicken
66. Recipe: Pickled Chicken
67. Recipe: Polish Stewed Chicken
68. Recipe: Potted Chicken
69. Recipe: Pressed Chicken
70. Recipe: Rissoles of Chiken
71. Recipe: Roast Chicken
72. Recipe: Roast Chicken
73. Recipe: Roast Chicken or Turkey
74. Recipe: Roast Chicken Split Style
75. Recipe: Roast Fowl
76. Recipe: Russin Chicken Patties
77. Recipe: Scalloped Chicken
78. Recipe: Spanish Baked Chicken
79. Recipe: Spanish Chicken
80. Recipe: Spanish Fried Chicken
81. Recipe: Steamed Chicken
82. Recipe: Stewed Whole Spring Chicken
83. Recipe: Swedish Stewed Chicken
84. Recipe: To Broil Chicken

Clean and singe a five-pound fowl; stuff with Bread Stuffing, truss, place on a trivet in a pan suited to the size of the fowl, dredge with flour, cover with thin slices of fat salt PORK, and bake in a slow oven three hours, basting every fifteen minutes. Put into the pan the CHICKEN fat (which was removed when cleaning) and use for basting. Dredge with flour twice while cooking. Cook the giblets in boiling water one hour, and chop fine; make a gravy in the pan, allowing four tablespoons each of fat and flour, and the water in which giblets were cooked, with enough boiling water added to make two cups; season with salt and pepper, and add the giblets. If cooked slowly and basted often, a fowl will be as tender as a CHICKEN.

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

Heat the broth in which the fowl for Sunday dinner was boiled, and when it is at the boiling point throw in quarter of a pound of rice, or fine macaroni, which will cost three or four cents, and boil it about twenty minutes, or until tender; see if the seasoning is right, and serve it hot.

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

Dip the pieces of chicken saved from the Sunday dinner into a batter made according to the following receipt, and fry it a delicate brown color in quarter of a pound of olive oil or sweet drippings, or lard, (cost three cents,) heated until it is smoking hot. Before you begin to fry the chicken, wash one quart of potatoes, (cost three cents,) pare off a ring from each, and put them to boil in plenty of well salted boiling water. When the chicken is done take it up with a strainer, and lay it for a few minutes on brown paper to free it from fat; then serve it hot, with the boiled potatoes.

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

As has been pointed out, the giblets–that is, the liver, heart, and gizzard of all kinds of fowl–are used in gravy making and as an ingredient for stuffing. When poultry is stewed, as in making stewed CHICKEN, it is not uncommon to cook the giblets with the pieces of CHICKEN. The gizzard and heart especially require long, slow cooking to make them tender enough to be eaten. Therefore, when poultry is broiled, fried, or roasted, some other cookery method must be resorted to, as these processes are too rigid for the preparation of giblets. In such cases, the best plan is to cook them in water until they are tender and then sauté them in butter. When cooked in this way, they may be served with the poultry, for to many persons they are very palatable.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Still another CHICKEN dish that may be used to break the monotony of meals is CHICKEN bechamel, the word bechamel being the name of a Sauce invented by Béchamel, who was steward to Louis XIV, a king of France.

CHICKEN BECHAMEL

•  1 good-sized CHICKEN
•  2 tsp. salt
•  1/4 tsp. pepper
•  1 c. small mushrooms
•  1/4 c. chopped pimiento
•  3 Tb. flour
•  1 c. thin CREAM

Clean, dress, and cut up the CHICKEN. Place the pieces into a Saucepan, and cover with boiling water. Add the salt and the pepper, and allow to come to the boiling point. Remove the scum and simmer the CHICKEN slowly until it is tender. Remove the CHICKEN from the liquid, take the meat from the bones, and cut it into small pieces. Add to these the mushrooms and chopped pimiento. Reduce the stock to 1 cupful and thicken it with the flour added to the thin CREAM. Cook until the Sauce is thickened. Then add to it the chopped CHICKEN with the other ingredients. Heat all thoroughly and serve on toast points or in timbale cases, the making of which is explained in Meat, Part 2.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

The housewife who desires to serve an unusual CHICKEN dish will find that there is much in favor of jellied CHICKEN. Aside from its food value, jellied CHICKEN has merit in that it appeals to the eye, especially if the mold used in its preparation has a pleasing shape.

JELLIED CHICKEN

•  1 3 or 4 lb. CHICKEN
•  2 tsp. salt
•  Several slices of onion
•  1 hard-cooked egg
•  1 pimiento
•  Several sprigs of parsley

Clean, dress, and cut up the CHICKEN. Put it into a Saucepan and cover with boiling water. Season with the salt and add the slices of onion. Cook slowly until the meat will fall from the bones. Remove the CHICKEN from the Saucepan, take the meat from the bones, and chop it into small pieces. Reduce the stock to about 1 1/2 cupfuls, strain it, and skim off the fat. With this done, place slices of the hard-cooked egg in the bottom of a wet mold. Chop the pimiento and sprigs of parsley and mix them with the chopped meat. Put the mixture on top of the sliced egg, and pour the stock over the whole. Keep in a cool place until it is set. If the stock is not reduced and more jelly is desired, unflavored gelatine may be dissolved and added to coagulate the liquid. To serve jellied CHICKEN, remove from the mold, turn upside down, so that the eggs are on top and act as a garnish, and then cut in thin slices.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)