Barry’s Forgotten Recipes: Pork Category (83 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: Bacon and Apple Roly-poly
  2. Recipe: Bacon and Eggs
  3. Recipe: Bacon Combined with Other Food
  4. Recipe: Bake Slice of Ham
  5. Recipe: Baked Ham
  6. Recipe: Baked Ham
  7. Recipe: Baked Ham and Potato
  8. Recipe: Baked Ham and Potato
  9. Recipe: Baked Ham, Virginia
  10. Recipe: Baked Pig’s Head
  11. Recipe: Baked Slice Ham
  12. Recipe: Boiled Bacon and Cabbages
  13. Recipe: Boiled Ham
  14. Recipe: Boiled Ham
  15. Recipe: Boiled Let of Pork
  16. Recipe: Boston Pork and Beans
  17. Recipe: Breakfast Bacon
  18. Recipe: Broiled Ham
  19. Recipe: Cold Bacon and Eggs
  20. Recipe: Cold Pork with Fried Apples
  21. Recipe: Collared Pork
  22. Recipe: Common Pigeons-Meat
  23. Recipe: Country Pork Pigeons
  24. Recipe: Directions for Curing Ham or Bacon
  25. Recipe: English Ham Pie
  26. Recipe: Fish Cakes with Pork Scraps
  27. Recipe: Fish Sauteed with Salt Pork
  28. Recipe: Fresh Pork Pot-Pie
  29. Recipe: Fried Ham and Eggs
  30. Recipe: Fried Pork Chops
  31. Recipe: Fried Salt Pork
  32. Recipe: Grilled Salt Pork
  33. Recipe: Ham Baked in Milk
  34. Recipe: Ham Mousse
  35. Recipe: Ham Pie
  36. Recipe: Ham Sandwiches
  37. Recipe: Ham Souffle
  38. Recipe: Italian Cutlets
  39. Recipe: Liver and Bacon, Creole
  40. Recipe: Pan-Broiled Chops
  41. Recipe: Parsley Sauce for Ham
  42. Recipe: Pickled Pork and Pease Pudding
  43. Recipe: Pig’s Feet and Ears Soused
  44. Recipe: Pigs’ Feet Pickled
  45. Recipe: Pork and Beans
  46. Recipe: Pork and Beans
  47. Recipe: Pork and Beans (Baked)
  48. Recipe: Pork and Onions
  49. Recipe: Pork and Onions
  50. Recipe: Pork Cheese
  51. Recipe: Pork Chops
  52. Recipe: Pork Chops and Fried Apples
  53. Recipe: Pork Chops Baked with Potatoes
  54. Recipe: Pork Chops in Tomato Sauce
  55. Recipe: Pork Cutlets
  56. Recipe: Pork Pie
  57. Recipe: Pork Pigeons
  58. Recipe: Pork Pot Pie
  59. Recipe: Pork Tenderloin
  60. Recipe: Pork Tenderloins
  61. Recipe: Potted Ham
  62. Recipe: Roast Fresh Ham
  63. Recipe: Roast Leg of Pork
  64. Recipe: Roast Pig
  65. Recipe: Roast Pork
  66. Recipe: Roast Pork and Apples
  67. Recipe: Salt Chowder
  68. Recipe: Salt Pork
  69. Recipe: Sauted or Broiled Pork
  70. Recipe: Sauted Tenderloin of Pork
  71. Recipe: Scalloped Ham and Homny
  72. Recipe: Scalloped Pork and Cabbage
  73. Recipe: To Bake a Ham (Corned)
  74. Recipe: To Boil Corned Pork
  75. Recipe: To Cure Hams and Bacon (A Prize Recipe)
  76. Recipe: To Glaze a Cold Ham
  77. Recipe: To Imitate Westphalia Ham
  78. Recipe: To Roast A Leg of Pork
  79. Recipe: To Roast a Loin of Pork
  80. Recipe: To Roast A Middling or Spring Piece of Pork
  81. Recipe: To Roast Pig
  82. Recipe: To Smoke Hams and Fish at Home
  83. Recipe: To Stew Pork

 

Recipe: Pork and Onions

Three pounds of the neck, or spare ribs, of fresh pork, which you can buy at the packing houses for three cents a pound, can be made into a capital dinner, which will cost only about twenty cents, by following the above receipt.

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

Recipe: Cold Bacon and Eggs

An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix and mould it into little balls, roll in raw egg and cracker crumbs, and fry in a spider the same as frying eggs; fry a light brown on both sides. Serve hot. Very appetizing.

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

Recipe: Breakfast Bacon

Lay slices of bacon close together on a fine wire broiler, place broiler over a dripping pan, and bake in a hot oven about ten minutes or until bacon is brown and crisp. Avoid burning. Save fat for cooking.

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

Recipe: Baked Ham

Another very appetizing way in which to cook an entire HAM is to bake it. This involves both cooking in water on the top of the stove and baking in the oven. While this recipe, as well as those preceding, specifies HAM, it should be remembered that shoulder may be cooked in the same ways.

For baked HAM, proceed in the way just explained for boiled HAM, but boil only 12 minutes for each pound. Take the HAM from the kettle and allow it to cool enough to permit it to be handled. Remove the skin. Then place the HAM in a roasting pan and pour over it 1 cupful of water. Bake 12 minutes for each pound and baste frequently while baking. Serve hot or cold.

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

Recipe: Bake Slice of Ham

Have the butcher cut the HAM in one-inch thick slices. Trim and then cut around the edges every two inches apart to prevent curling. Place on a baking dish and pour over the HAM

  • One cup of water
  • Two tablespoons of syrup

Bake in slow oven 25 minutes.

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

Recipe: To Cure Hams and Bacon (A Prize Recipe)

For each hundred pounds of HAMs, make a pickle of ten pounds of salt, two pounds of brown sugar, two ounces of saltpetre, one ounce of red pepper, and from four to four and a half gallons of water, or just enough to cover the HAMs, after being packed in a water-tight vessel, or enough salt to make a brine to float a fresh egg high enough, that is to say, out of water. First rub the HAMs with common salt and lay them into a tub. Take the above ingredients, put them into a vessel over the fire, and heat it hot, stirring it frequently; remove all the scum, allow it to boil ten minutes, let it cool and pour over the meat. After laying in this brine five or six weeks, take out, drain and wipe, and smoke from two to three weeks. Small pieces of bacon may remain in this pickle two weeks, which would be sufficient.

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