Barry’s Forgotten Recipes: Soup and Stew Category (194 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 Dumplings
  2. Recipe: Asparagus or Celery Soup
  3. Recipe: Austrian Dumplings
  4. Recipe: Bacon and Cabbage Soup
  5. Recipe: Baked Apple Dumplings
  6. Recipe: Bean Soup
  7. Recipe: Beef Stew
  8. Recipe: Black Bean Soup
  9. Recipe: Boiled Dumplings, Custard Sauce
  10. Recipe: Bouillabaisse Soup
  11. Recipe: Bouillon
  12. Recipe: Braized Cucumber with Tomato Sauce
  13. Recipe: Brighton Stew
  14. Recipe: Broth Made From Bones for Soup
  15. Recipe: Cabbage Soup
  16. Recipe: Carrot Soup
  17. Recipe: Carrot Soup
  18. Recipe: Carrot Stew
  19. Recipe: Cauliflower Soup
  20. Recipe: Celery Puree
  21. Recipe: Celery Soup
  22. Recipe: Celery Soup
  23. Recipe: Cheese Soup
  24. Recipe: Cheese Soup
  25. Recipe: Cherry Dumplings
  26. Recipe: Chicken and Okra Soup
  27. Recipe: Chicken Cream Soup
  28. Recipe: Clam Bisque
  29. Recipe: Clam Bouillon
  30. Recipe: Clam Chowder
  31. Recipe: Clam Chowder
  32. Recipe: Clam Soup (French Style)
  33. Recipe: Clear Celery Soup
  34. Recipe: Clear Soup
  35. Recipe: Clear Soup
  36. Recipe: Clear Soup with Dumplings
  37. Recipe: Cocoanut Soup
  38. Recipe: Corn and tomato Chowder
  39. Recipe: Corn Chowder
  40. Recipe: Corn Chowder
  41. Recipe: Corn Soup
  42. Recipe: Corn Soup
  43. Recipe: Court Bouillon
  44. Recipe: Cream of Asparagus
  45. Recipe: Cream of Asparagus Soup
  46. Recipe: Cream of Corn Soup
  47. Recipe: Cream of Cucumber Soup
  48. Recipe: Cream of Onion Soup
  49. Recipe: Cream of Pea Soup
  50. Recipe: Cream of Potato Soup
  51. Recipe: Cream of Spinach Soup
  52. Recipe: Cream of Tomato Soup
  53. Recipe: Croutons for Soup
  54. Recipe: Dried Bean Soup
  55. Recipe: Dumplings
  56. Recipe: Dumplings for Stew
  57. Recipe: Economical Pot Liquor Soup
  58. Recipe: Egg Balls For Soup
  59. Recipe: Egg Dumplings for Soup
  60. Recipe: English Dumplings
  61. Recipe: Family Soup
  62. Recipe: Fine Beef Soup
  63. Recipe: Fine Suet Dumplings
  64. Recipe: Fish Chowder
  65. Recipe: Fish Chowder
  66. Recipe: Fish Soup
  67. Recipe: Fish Soup
  68. Recipe: Fish Soup
  69. Recipe: French Baked Apple Dumplings
  70. Recipe: French Bean Soup
  71. Recipe: French Pea Soup
  72. Recipe: French Pineapple Bisque
  73. Recipe: French Turkey Soup
  74. Recipe: Fresh Green Pea Soup
  75. Recipe: Fruit Soup
  76. Recipe: Game Soup
  77. Recipe: German Iced Beer Soup
  78. Recipe: German Lentil Soup
  79. Recipe: Green Kale Soup
  80. Recipe: Green Pea and Potato Stew
  81. Recipe: Gumbo or Okra Soup
  82. Recipe: Ham Dumplings
  83. Recipe: Haricot Bean and Green Pea Stew
  84. Recipe: Haricot Bean Soup
  85. Recipe: Haricot Bean Stew
  86. Recipe: How to Prepare A Stock Pot
  87. Recipe: Hungarian Chicken Soup
  88. Recipe: Hungarian Dumplings
  89. Recipe: Irish Potato Soup
  90. Recipe: Irish Stew
  91. Recipe: Irish Stew
  92. Recipe: Irish Stew with Dumplings
  93. Recipe: Jewish Crebchen Soup
  94. Recipe: Jewish Dumplings
  95. Recipe: Julienne Soup
  96. Recipe: Leek Soup
  97. Recipe: Left-Over Iltanians Pastes
  98. Recipe: Lemon Dumplings
  99. Recipe: Lentil Broth
  100. Recipe: Lentil Soup
  101. Recipe: Light Dumplings
  102. Recipe: Lobster Soup or Bisque
  103. Recipe: Milanese Vegetable Soup
  104. Recipe: Milk Soup
  105. Recipe: Milk Soup (Suitable for Children)
  106. Recipe: Mock Bisque Soup
  107. Recipe: Mulligatawny Soup
  108. Recipe: Mushroom Soup
  109. Recipe: Mutton Soup
  110. Recipe: Noodle Soup
  111. Recipe: Norfolk Dumplings
  112. Recipe: Norfolk Dumplings
  113. Recipe: Norwegian Soup
  114. Recipe: Oatmeal Soup
  115. Recipe: Onion Soup (French)
  116. Recipe: Onion Soup for Six Persons
  117. Recipe: Ox Tail Soup
  118. Recipe: Oyster Chowder
  119. Recipe: Oyster Soup
  120. Recipe: Parsnip Soup
  121. Recipe: Pea Soup
  122. Recipe: Pea Soup
  123. Recipe: Pea Soup for Six Person
  124. Recipe: Peach Dumplings
  125. Recipe: Pease Brose
  126. Recipe: Pepper Pot
  127. Recipe: Philadelphia Pepper Pot
  128. Recipe: Plum Broth
  129. Recipe: Polish Chicken Soup
  130. Recipe: Portugal Soup
  131. Recipe: Portuguese Soup
  132. Recipe: Potato Chowder
  133. Recipe: Potato Soup
  134. Recipe: Potato Soup
  135. Recipe: Potato Soup for Six Persons
  136. Recipe: Potato Stew
  137. Recipe: Rice and Green-Pea Soup
  138. Recipe: Rice and Onion Soup
  139. Recipe: Rice Dumplings
  140. Recipe: Rice Soup
  141. Recipe: Rice Stew
  142. Recipe: Russian Beet Soup
  143. Recipe: Salmon Chowder
  144. Recipe: Scarlet Runner Soup
  145. Recipe: Scotch Potato Stew
  146. Recipe: Scotch Soup
  147. Recipe: Sorrel Soup (French)
  148. Recipe: Spanish Onion Stew
  149. Recipe: Spanish Soup
  150. Recipe: Spanish Stew
  151. Recipe: Spinach Soup
  152. Recipe: Split Pea Soup, No. 1
  153. Recipe: Sponge Dumplings
  154. Recipe: Spring Soup
  155. Recipe: Squirrel Soup
  156. Recipe: St. Andrew Soup
  157. Recipe: Stewed Cucumber
  158. Recipe: Stewed Cucumber with Sauce Piquante
  159. Recipe: Stewed Eels
  160. Recipe: Stewed Green Peas
  161. Recipe: Stewed Mushrooms
  162. Recipe: Stewed Sausages
  163. Recipe: Stewed Steaks
  164. Recipe: Suet Dumplings, No. 1
  165. Recipe: Suet Dumplings, No. 2
  166. Recipe: Summer Soup
  167. Recipe: Swiss Potato Dumplings
  168. Recipe: Tapioca and Tomato Soup
  169. Recipe: Tapioca Cream Soup
  170. Recipe: Tennis Stew
  171. Recipe: Thick Pea Soup
  172. Recipe: Thin White Sauce
  173. Recipe: To Make Noodles
  174. Recipe: Tomato and Oatmeal Soup
  175. Recipe: Tomato and Peanut Soup
  176. Recipe: Tomato Bisque
  177. Recipe: Tomato Bisque
  178. Recipe: Tomato Boullon
  179. Recipe: Tomato Soup
  180. Recipe: Tomato Soup, No. 1
  181. Recipe: Tuna Fish Soup
  182. Recipe: Turkey Soup
  183. Recipe: Turkish Soup
  184. Recipe: Turnip Soup
  185. Recipe: Turtle Soup From Beans
  186. Recipe: Veal Soup (Excellent)
  187. Recipe: Vegetable Puree
  188. Recipe: Vegetable Soup
  189. Recipe: Vegetable Soup
  190. Recipe: Vegetable Soup with Noodles
  191. Recipe: Vermicelli Soup
  192. Recipe: Vienna Dumplings
  193. Recipe: Winsor Soup
  194. Recipe: Winter Vegetable Soup

Recipe: Scotch Potato Stew

Cut the potatoes into small dice pieces and fry in hot lard. Then fry 1 onion cut fine in hot butter, but do not brown; stir in some flour; then add milk, salt, pepper and parsley. Let boil up once and add the potatoes to the Sauce. Let all get very hot and serve.

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

Recipe: Lentil Broth

  •  ½ pint soaked lentils.
  •  1 tablespoon pearl barley.
  •  1 quart water.
  •  1 ounce butter.
  •  1 shalot sliced.
  •  1 flat teaspoon salt.
  •  3 peppercorns.

3 allspice, and a small strip of lemon peel, tied in muslin.
Place altogether in a Saucepan with the exception of the salt, which should be added later, and boil gently for two hours, removing the scum as it rises. Strain and serve with sippets of freshly-made toast.

Note.—The above will be found a very excellent substitute for MUTTON BROTH, being very nourishing, and tasty; when liked a turnip maybe added, and will give additional flavour. The lentils and barley, which have been strained, may be used in many ways.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Plum Broth

Boil one quart of any kind of red plums in three pints of water with a piece of cinnamon and four ounces of brown sugar until the plums are entirely dissolved; then rub the whole through a sieve or colander, and give it to the children to eat with bread.

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

Recipe: Norfolk Dumplings

Mix by sifting together one pound of flour, one teaspoonful of salt, and two of baking-powder, (cost three cents;) make into a soft dough with one egg, half a pint of milk and a very little water, (cost four cents,) and drop them by the tablespoonful in the soup; be careful that the pot does not stop boiling, or the dumplings will be heavy.
At the end of three quarters of an hour stir together over the fire in a large sauce-pan one ounce each of butter and flour, (cost two cents,) and when they are nicely browned, gradually add, and mix with an egg-whip or large fork, a pint of the boiling soup. Take up the meat and dumplings on the same dish, strain the soup into the sauce you have just made, and mix it thoroughly; put a little of it over[Pg 38] the meat and dumplings, and serve the rest in the soup tureen; it is very nice with small dice of toast in it.

Both dishes make an excellent dinner, at a cost of about twenty-five cents, including bread.

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

 

Recipe: Dumplings

  • 1 cup flour 2 teaspoons baking powder
  • ¼ teaspoon salt ½ cup milk or water

Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes.

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

Recipe: Sponge Dumplings

2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter, mace, pepper, and salt to taste. Separate the yolks from the whites of the eggs; mix the wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper and salt. Stir the mixture over the fire with the butter until it is quite thick and comes away from the Saucepan; take the mixture from the fire, and when a little cooled add the yolks. Cut off lumps with a spoon and drop them into the boiling SOUP.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)