Barry’s Forgotten Recipes: Pancakes and Cereal (71 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: Apple Pancakes
  2. Recipe: Banana Pancakes
  3. Recipe: Belgium Pancakes
  4. Recipe: Boiled Hominy with Cheese Sauce
  5. Recipe: Bread Griddle Cakes
  6. Recipe: Bread Griddle Cakes
  7. Recipe: Brown Sugar Sirup
  8. Recipe: Buckwheat Cakes without Yeast
  9. Recipe: Buttered Hominy
  10. Recipe: Cider Sirup
  11. Recipe: Corn Meal Griddle Cakes
  12. Recipe: Corn Meal Griddle Cakes
  13. Recipe: Corn Meal Mush
  14. Recipe: Cornmeal Griddle Cakes
  15. Recipe: Cracked Wheat
  16. Recipe: Cream of Wheat
  17. Recipe: Cream of Wheat with  Dates
  18. Recipe: Dried Crumb Griddle Cakes
  19. Recipe: Farnia or Cream of Wheat
  20. Recipe: Feather Griddle Cakes (with Yeast)
  21. Recipe: Flannel Cakes (With Yeast)
  22. Recipe: French Pancake
  23. Recipe: German Potato Pancakes
  24. Recipe: Graham Mush with Dates
  25. Recipe: Green Corn Griddle Cakes
  26. Recipe: Griddle Cakes (Very Good)
  27. Recipe: Hominy and Cheese Souffle
  28. Recipe: Hominy Croquettes
  29. Recipe: Huckleberry Griddle Cakes
  30. Recipe: Indian Griddle Cakes
  31. Recipe: Indian Mush
  32. Recipe: Irish Pancakes
  33. Recipe: Irish Pancakes
  34. Recipe: Left-over Corn Meal Mush
  35. Recipe: Lemon Syrup
  36. Recipe: Oat Flakes
  37. Recipe: Oatmeal Pancakes
  38. Recipe: Oatmeal Pie Crust
  39. Recipe: Oatmeal Porridge
  40. Recipe: Oatmeal Porridge for Six Persons
  41. Recipe: Orange Sirup
  42. Recipe: Orange Syrup
  43. Recipe: Pancakes
  44. Recipe: Pancakes
  45. Recipe: Pancakes Au Fait
  46. Recipe: Pancakes for Shrove Tuesday
  47. Recipe: Pancakes for Two
  48. Recipe: Pancakes with Buttermilk
  49. Recipe: Pancakes with Currants
  50. Recipe: Pearl Barley
  51. Recipe: Pearl Barley with Fruit
  52. Recipe: Plain Griddle Cakes
  53. Recipe: Potato Griddle Cakes
  54. Recipe: Potato Pancakes
  55. Recipe: Raised Buckwheat Cakes
  56. Recipe: Rice Griddle Cakes
  57. Recipe: Rolled Oats
  58. Recipe: Rolled Oats Ragged Robins
  59. Recipe: Rolled Oats with Apples
  60. Recipe: Russian Pancakes
  61. Recipe: Rye Drop Cakes
  62. Recipe: Samp or Hulled Corn
  63. Recipe: Sauted Corn Meal Mush
  64. Recipe: Scotch Oatmeal
  65. Recipe: Sour Milk Pancakes
  66. Recipe: Split Pea Pancakes
  67. Recipe: Steamed Oatmeal
  68. Recipe: Swedish Griddle Cakes
  69. Recipe: Swiss Pancakes
  70. Recipe: Wheat Griddle Cakes
  71. Recipe: Wheat Grits


Recipe: Orange Syrup

Pare the oranges, squeeze and strain the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, boil and skim it until it is CREAM; then strain it through a flannel bag and let it stand until it becomes cool, then put in bottles and cork tight.

Lemon syrup is made in the same way, except that you scald the lemons and squeeze out the juice, allowing rather more sugar.

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