Barry’s Forgotten Recipes: Rice and Macaroni Category (63 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: Belgian Rice Balls
  2. Recipe: Belgian Rice Dessert
  3. Recipe: Boiled Rice
  4. Recipe: Brazil Rissoles
  5. Recipe: Browned Rice
  6. Recipe: Creamed Rice
  7. Recipe: Creole Rice
  8. Recipe: Curried Rice
  9. Recipe: Curried Rice and Tomatoes
  10. Recipe: How to Cook Rice American Style
  11. Recipe: Indian Rice
  12. Recipe: Indian Rice
  13. Recipe: Italian Macaroni
  14. Recipe: Italian Rice
  15. Recipe: Japanese Method of Cooking Rice
  16. Recipe: Japanese Rice
  17. Recipe: Left Over Rice
  18. Recipe: Macaroni (Italian)
  19. Recipe: Macaroni a la Creme
  20. Recipe: Macaroni and Cheese
  21. Recipe: Macaroni and Cheese
  22. Recipe: Macaroni and Cheese
  23. Recipe: Macaroni Au Gratin
  24. Recipe: Macaroni Italian Style
  25. Recipe: Macaroni Milanaise Style
  26. Recipe: Macaroni Neapolitan
  27. Recipe: Macaroni Savoury
  28. Recipe: Macaroni Stew
  29. Recipe: Macaroni with Broth
  30. Recipe: Macaroni with Cheese
  31. Recipe: Macaroni with Cheese
  32. Recipe: Macaroni with Cheese and Tomato
  33. Recipe: Macaroni with Cream Sauces
  34. Recipe: Macaroni with Eggs
  35. Recipe: Macaroni with Tomato and Bacon
  36. Recipe: Macaroni with Tomato Sauce
  37. Recipe: Macaroni with Tomato Sauce
  38. Recipe: Messina Macaroni
  39. Recipe: Norwegian Rice
  40. Recipe: Oriental Rice
  41. Recipe: Polenta a la Naples
  42. Recipe: Polenta a la Naples
  43. Recipe: Polenta with Dates
  44. Recipe: Portugese Rice
  45. Recipe: Rice and Coconut Loaf
  46. Recipe: Rice and Lentils
  47. Recipe: Rice and Nut Loaf
  48. Recipe: Rice Bananas and Poached Eggs
  49. Recipe: Rice Cakes for Breakfast
  50. Recipe: Rice Cheese Rarebit
  51. Recipe: Rice Milanaise Style
  52. Recipe: Rice with Pineapple
  53. Recipe: Risotto
  54. Recipe: Rissotto (Italian)
  55. Recipe: Savory Rice
  56. Recipe: Savoury Rissoles
  57. Recipe: Scalloped Macaroni and Cheese
  58. Recipe: Spanish Macaroni
  59. Recipe: Spanish Polenta
  60. Recipe: Spanish Rice
  61. Recipe: Steamed Rice
  62. Recipe: Timbale of Macaroni
  63. Recipe: To Make Noodles

Recipe: Rice and Coconut Loaf

  • 2 cups cooked rice, ¼ teaspoon paprika
  • 1 cup stewed and strained tomatoes, ¼ teaspoon mustard
  • 1 tablespoon grated onion, 1 can grated coconut
  • 2 teaspoons salt, 2 tablespoons melted bacon fat
  • 1 egg slightly beaten

Mix all ingredients except the bacon fat; put into a deep greased pan, cover with bacon fat, and bake in a slow oven one hour.

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

Recipe: Rice Cakes for Breakfast

Put half a pound of rice in soak over night. Early in the morning boil it very soft, drain it from the water, mix with it a quarter of a pound of butter, and set it away to cool. When it is cold, stir it into a quart of milk, and add a very little salt. Beat six eggs, and sift half a pint of flour. Stir the egg and flour alternately into the rice and milk. Having beaten the whole very well, bake it on the griddle in cakes about the size of a small dessert-plate. Butter them, and send them to table hot.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)

Recipe: Rice and Nut Loaf

  • 1 cup boiled rice or potato
  • 1 cup peanuts
  • ⅔ cup dried breadcrumbs
  • ¾ cup milk
  • 2 teaspoons salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon cayenne
  • 2 tablespoons fat

Mix well. Bake in greased pan 30 minutes.

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

Recipe: Rice Milanaise Style

Fry one ounce of butter, (cost two cents,) light brown; put into it half a pound of rice, (cost five cents,) well picked over, but not washed, and one ounce of onion, chopped fine; stir and brown for about five minutes, then add a pint of gravy from meat, season with a level teaspoonful of salt, quarter that quantity of pepper, and as much cayenne as you can take on the point of a very small pen-knife blade; the onion and seasoning will cost less than two cents; stew gently for fifteen minutes, stirring occasionally to prevent burning, and serve as soon as the rice is tender. This makes a palatable dish for about ten cents.

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

Recipe: Norwegian Rice

Cook rice until tender; then reheat in a well-seasoned CHICKEN stock. Put on a platter; sprinkle with chopped CHICKEN liver, scrambled EGGS and grated cheese and serve at once.

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

Recipe: Indian Rice

Boil 1 cup of rice in CHICKEN BROTH; add a pinch of curry-powder and season to taste with salt and pepper. Boil 1/2 teaspoonful of saffron in 1 cup of the stock; then let all cook slowly until the BROTH is entirely absorbed by the rice. Serve very hot.

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