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:
- Click on the listing below and you will be taken to the recipe.
- Scroll and page through recipes in the desired category.
- 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
- Recipe: A Christmas Goose Pie
- Recipe: A Goose Pie
- Recipe: Baked Poultry with Rice
- Recipe: Ballotines of Pigeon à la Moderne
- Recipe: Bavarian Roast Turkey
- Recipe: Belgian Broiled Quail
- Recipe: Boiled Pheasant
- Recipe: Boiled Turkey
- Recipe: Boudins of Pheasant à la Richelieu
- Recipe: Braised Duck à la Nivernaise.
- Recipe: Braised Ducks à la St. Michel
- Recipe: Bread Stuffing
- Recipe: Broiled Partridges
- Recipe: Brown Fricassee of Fowl
- Recipe: Capilotade of Fowl or Turkey
- Recipe: Chartreuse of Partridges
- Recipe: Chestnut Stuffing
- Recipe: Cold Glazed Fillets of Partridge
- Recipe: Compôte of Quails
- Recipe: Cracker Stuffing
- Recipe: Crème of Pheasants à la Moderne
- Recipe: Croustade of Larks
- Recipe: Croustades of Grouse à la Diable
- Recipe: Crust Stuffing
- Recipe: Devilled Duck or Teal
- Recipe: Devilled Turkey Drumsticks
- Recipe: Dressing or Stuffing for Fowls
- Recipe: Duck à la Mode
- Recipe: Duck à la Provence
- Recipe: Duck aux Champignons
- Recipe: Duck Pie
- Recipe: Dutch Stuffed Goose
- Recipe: English Stuffed Duck
- Recipe: English Stuffed Goose
- Recipe: French Stewed Quail
- Recipe: French Stuffed Partridge
- Recipe: Friantine of Grouse
- Recipe: Fried Plover with English Truffles
- Recipe: German Stuffed Turkey
- Recipe: Golden Plover
- Recipe: Goose à la Royale
- Recipe: Green-Pepper Stuffing
- Recipe: Grey Plovers Cooked in Brandy
- Recipe: Grouse à la Financière
- Recipe: Grouse à l’Ecossaise
- Recipe: Grouse au Naturel
- Recipe: Grouse Kromesquis
- Recipe: Grouse Marinaded
- Recipe: Grouse Pie
- Recipe: Grouse Salad
- Recipe: Guinea Hen-Pot Pie
- Recipe: Guinea Hen-Pot Pie
- Recipe: Hungarian Duck
- Recipe: Hungarian Stewed Pigeons
- Recipe: Hungarian Stuffed Goose Neck
- Recipe: Jewish Goose Greeben
- Recipe: Jewish Stewed Goose
- Recipe: Lark Pie
- Recipe: Lark Puffs
- Recipe: Liver Stuffing for Roast Duck
- Recipe: Meatless Pigeons
- Recipe: Ortolans à la Périgourdine
- Recipe: Oyster Stuffing
- Recipe: Partridge à la Vénitienne
- Recipe: Partridge Blancmanger aux Truffes
- Recipe: Partridge Pie
- Recipe: Partridge Pudding
- Recipe: Partridges à la Barbarie
- Recipe: Partridges à la Béarnaise
- Recipe: Partridges à la Cussy
- Recipe: Partridges à la Reine
- Recipe: Partridges à la Sierra Morena
- Recipe: Partridges aux Choux
- Recipe: Partridges with Mushrooms
- Recipe: Peanut Stuffing
- Recipe: Peanut Stuffing for Roast Duck
- Recipe: Pheasant à la Bonne Femme
- Recipe: Pheasant à la Brillat-Savarin
- Recipe: Pheasant à la Suisse
- Recipe: Pheasant à la Tregothran
- Recipe: Pheasant and Macaroni
- Recipe: Pheasant Cutlets
- Recipe: Pheasant des Rois
- Recipe: Pheasant en Surprise
- Recipe: Pheasant Pie with Oysters
- Recipe: Pheasant Stewed with Cabbage
- Recipe: Pigeon Cakes
- Recipe: Pigeon en Ragoût de Crevettes
- Recipe: Pigeon Pie
- Recipe: Pigeon Pie
- Recipe: Pigeons à la Duchesse
- Recipe: Pigeons à la Financière
- Recipe: Pigeons à la Merveilleuse
- Recipe: Pigeons Cakes Baked with Apple
- Recipe: Pigeons en Poqueton
- Recipe: Pigeons with Oysters and Eggs
- Recipe: Potted Pigeons
- Recipe: Pressed Grouse
- Recipe: Pullet
- Recipe: Quails à la Beaconsfield
- Recipe: Quails and Green Peas
- Recipe: Quails en Caisse
- Recipe: Rice Stuffing
- Recipe: Roast Duck
- Recipe: Roast Fowl
- Recipe: Roast Goose
- Recipe: Roast Goose Stuffed with Chestnuts
- Recipe: Roast Partridges, Pheasants, Quail or Grouse
- Recipe: Roast Quail
- Recipe: Roast Small Birds
- Recipe: Roast Turkey
- Recipe: Roast Turkey
- Recipe: Russian Stewed Duck
- Recipe: Salmi of Duck
- Recipe: Salmi of Moor Fowl or Wild Duck
- Recipe: Salmi of Teal
- Recipe: Salmi of Woodcocks à la Lucullus
- Recipe: Scalloped Partridges
- Recipe: Scallops of Grouse à la Financière
- Recipe: Snipe à la Minute
- Recipe: Snipe Pie
- Recipe: Snipe Pie à la Danoise
- Recipe: Snipe Raised Pie (Hot)
- Recipe: Snipe Soufflé
- Recipe: Snipes à la Superlative
- Recipe: Squab Pot Pie
- Recipe: Stewed Duck and Turnips
- Recipe: Stewed Pigeons
- Recipe: Stewed Teal
- Recipe: Stuffing for Roast Poultry
- Recipe: Stuffing for Turkey’s
- Recipe: Swiss Roast Turkey
- Recipe: Teal Pudding
- Recipe: Tennessee Turkey Hash
- Recipe: Timbale of Grouse à la Vitellius
- Recipe: To Fry Pigeons
- Recipe: To Hash A Duck
- Recipe: To Roast A Turkey
- Recipe: To Roast Goose
- Recipe: To Roast Pigeons
- Recipe: To Roast Reed-Birds, or Ortolans
- Recipe: To Roast Snipes,Woodcocks, or Plovers
- Recipe: Tomatoes with Cheese Stuffing
- Recipe: Turkey enDaube
- Recipe: Turkey Hash
- Recipe: Turkey Hashed
- Recipe: Turkey Scallop
- Recipe: Turkey Warmed Over
- Recipe: Vienna Baked Goose Breast
- Recipe: Woodcock à la Chasseur
- Recipe: Woodcock à la Lucullus
- Recipe: Woodcock à la Périgueux
- Recipe: Woodcock Roasted