Barry’s Forgotten Recipes: Shellfish Category (56 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: Bake Crabs
  2. Recipe: Baked Clams
  3. Recipe: Baked Scallops
  4. Recipe: Broiled Oysters
  5. Recipe: Clam Chowder
  6. Recipe: Clam Cocktail
  7. Recipe: Clam Fritters
  8. Recipe: Clam Fritters
  9. Recipe: Clam Fritters-Red River Boathouse Style
  10. Recipe: Clams a la Bechamel
  11. Recipe: Cold Crabs
  12. Recipe: Crab Croquettes
  13. Recipe: Crab Cutlets
  14. Recipe: Crab Flake Cocktail
  15. Recipe: Crab Mean Served in Cream
  16. Recipe: Crab Meat a la King
  17. Recipe: Crab Meat Au Gratin
  18. Recipe: Crab Meat Balls
  19. Recipe: Creamed Crab Meat
  20. Recipe: Creamed Oysters
  21. Recipe: Creamed Shrimp
  22. Recipe: Creamed Shrimps and Peas
  23. Recipe: Deviled Crabs
  24. Recipe: Deviled Crabs
  25. Recipe: Deviled Crabs
  26. Recipe: Deviled Lobster
  27. Recipe: Deviled Lobster
  28. Recipe: Fish and Oyster Pie
  29. Recipe: Fried Clams
  30. Recipe: Fried Crab Meat
  31. Recipe: Fried Scallops
  32. Recipe: Fried Scallops
  33. Recipe: Fried Scallops
  34. Recipe: Hot Crabs
  35. Recipe: Lobster a la Newburg
  36. Recipe: Lobster Cocktail
  37. Recipe: Lobster Croquettes
  38. Recipe: Lobster Patties
  39. Recipe: Louisiana Shrimps and Rice
  40. Recipe: Oriental  Stewed Prawns
  41. Recipe: Oyster Gumbo
  42. Recipe: Oyster Pie
  43. Recipe: Oyster Stew
  44. Recipe: Oysters and Macaroni
  45. Recipe: Oysters with Brown Sauce
  46. Recipe: Scalloped Clams
  47. Recipe: Scalloped Crabs
  48. Recipe: Scalloped Lobster
  49. Recipe: Scalloped Shrimps
  50. Recipe: Shrimp a la Salle
  51. Recipe: Shrimp Stew
  52. Recipe: Soft Shell Crabs
  53. Recipe: Spanish Fricasseed Shrimps
  54. Recipe: Steamed Clams
  55. Recipe: Steamed Salt Oysters or Clams
  56. Recipe: Stewed Lobster

Recipe: Oyster Gumbo

Mince two medium-sized onions very fine and then place in a Saucepan and add

  • One pint of hot water,
  • One pint of Oyster liquid,
  • One pint of milk.
  • Bring to a boil and cook for five minutes. Now add
  • One-half cup of flour dissolved in
  • One-half cup of milk.
  • Stir well until it reaches the boiling point, and then add
  • Twenty-five Oysters,
  • One tablespoon of file (gumbo powder),
  • One ounce of butter.

Cook for five minutes and then pour the gumbo into a tureen and add three tablespoons of finely chopped parsley. File, or gumbo powder, is made by the Choxtaw Indians from young sassafras leaves. The Indians gather the leaves, spread them upon the bark to dry and then grind them into a fine powder, put it through a fine sieve and then pack it into pouches or jars. It is sold in the French markets in New Orleans and in all high-class importing groceries. The Indians use the sassafras both medicinally and in cookery, and the Creoles quickly discovered this and appreciated it when making their famous gumbo or file.

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

Recipe: Louisina Shrimps and Rice

  • 2 tablespoons beef drippings 1 teaspoon salt
  • 1 onion finely chopped ¼ teaspoon paprika
  • 3 tablespoons flour 2 cups cooked rice
  • 1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces
  • 1½ cups stock or water

Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.

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

Recipe: Scalloped Shrimps

  • ¼ cup fat
  • ¼ cup flour
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • 1 cup cooked shrimps
  • ½ cup cheese
  • ½ cup celery stalk
  • 1 cup milk

Melt fat, add dry ingredients, and gradually the liquid. Then add FISH and cheese. Bring to boiling point and serve.

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

Recipe: Spanish Fricasseed Shrimps

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the Sauce. Serve very hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Shrimp Stew

Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1 tablespoonful flour and a piece of butter, egg-size. Add red pepper, salt and 1 cup of cream. Put this in Saucepan, with onions and 1 pint of shrimps. Cook ten minutes, and serve on toast.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)