Barry’s Forgotten Recipes: Eggs and Souffles Category (89 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: Alpine Eggs
  2. Recipe: Apple Souffle
  3. Recipe: Apricot Souffle
  4. Recipe: Austrian Apple Omelet
  5. Recipe: Austrian Baked Eggs
  6. Recipe: Baked Eggs in Cream
  7. Recipe: Baked Omlet
  8. Recipe: Belgian Poached Eggs
  9. Recipe: Boiled Eggs
  10. Recipe: Bread Omelet
  11. Recipe: Califlower and Potato Souffle
  12. Recipe: Cheese Omelet
  13. Recipe: Cheese Souffle
  14. Recipe: Cheese Souffle
  15. Recipe: Chicken Omelet
  16. Recipe: Chocolate Souffle
  17. Recipe: Chocolate Souffle
  18. Recipe: Cocoanut Souffle
  19. Recipe: Creamed Eggs
  20. Recipe: Creole Eggs
  21. Recipe: Curried Eggs
  22. Recipe: Deviled Eggs Parisienne
  23. Recipe: Egg and Cheese
  24. Recipe: Egg and Cheese Fondu
  25. Recipe: Egg Balls
  26. Recipe: Egg Salad with Mayonnaise
  27. Recipe: Eggs a la Bonne Femme
  28. Recipe: Eggs a la Duchesse
  29. Recipe: Eggs a la Goldenrod
  30. Recipe: Eggs a la Grenadier
  31. Recipe: Eggs and Cabbage
  32. Recipe: Eggs Au Gratin
  33. Recipe: Eggs Aux Fines Herbes
  34. Recipe: Eggs with Cheese and Spaghetti
  35. Recipe: French Apple Souffle
  36. Recipe: French Baked Omelet
  37. Recipe: French Bean Omelet
  38. Recipe: French Eggs
  39. Recipe: Fresh Green Souffle
  40. Recipe: Fricassed Eggs
  41. Recipe: Gardener’s Omelet
  42. Recipe: German Egg Toast
  43. Recipe: German Egg Toast
  44. Recipe: Greengage Souffle
  45. Recipe: Hard Cooked Eggs
  46. Recipe: Haricot Bean Souffle
  47. Recipe: Hindu Eggs
  48. Recipe: India Curried Eggs
  49. Recipe: Irish Ham Hamelet
  50. Recipe: Italian Cooked Eggs
  51. Recipe: Meat or Fish Omelets
  52. Recipe: Moravian Omelet
  53. Recipe: Mushroom Omelet
  54. Recipe: Omelet Souffle
  55. Recipe: Omelet Souffle (Sweet)
  56. Recipe: Orange Souffle
  57. Recipe: Petites Souffle
  58. Recipe: Poached Eggs
  59. Recipe: Poached Eggs on Toast
  60. Recipe: Potato Souffle
  61. Recipe: Puff Omelet
  62. Recipe: Rice Souffle
  63. Recipe: Rum Omelet
  64. Recipe: Russian Omelet
  65. Recipe: Scalloped Eggs
  66. Recipe: Scotch Hamelet
  67. Recipe: Scotch Stuffe Eggs
  68. Recipe: Scrambled Eggs
  69. Recipe: Scrambled Eggs on Toast
  70. Recipe: Scrambled Eggs with Ham
  71. Recipe: Scrambled Eggs with Sausages
  72. Recipe: Scrambled Eggs with Tomato
  73. Recipe: Soft Cooked or Jellied Eggs
  74. Recipe: Souffle Garnie
  75. Recipe: Souffleed Egg with Ham Toast
  76. Recipe: Spanish Baked Eggs
  77. Recipe: Spanish Omelet
  78. Recipe: Stuffed Eggs
  79. Recipe: Stuffed Eggs
  80. Recipe: Sweet Creamed Eggs
  81. Recipe: Sweet Omelet, No. 1
  82. Recipe: Sweet Omelet, No. 2
  83. Recipe: Sweet Omelet, No. 3
  84. Recipe: Swiss Bake Eggs
  85. Recipe: Swiss Eggs
  86. Recipe: Tarragon Eggs
  87. Recipe: Tomato Omelet
  88. Recipe: Tomato Souffle
  89. Recipe: Vegetable Omelet

Recipe: Boiled Eggs

For a soft-boiled egg, place egg in rapidly boiling water and boil from three to five minutes. For hard-boiled EGGS, place in rapidly boiling water and boil twenty minutes, or cover with boiling water and cook in the double boiler one hour. For a soft-cooked egg, not boiled, place egg in a small Saucepan of boiling water, cover, and let stand on back of range from six to eight minutes, when the albumen should be evenly coagulated throughout. The time for cooking in this way will depend upon the number of EGGS to be cooked, the size of the Saucepan, and the amount of boiling water. For uniform results, use medium-sized EGGS, cook in the same pan, and measure the quantity of water each time. Thus you can find the exact time required to cook the EGGS as desired.

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

Recipe: Fried Potatoes with Eggs

A nice Breakfast Dish.

  •  9 thick slices of cold potato.
  •  3 hard-boiled eggs.
  •  1 ounce butter for frying.
  •  1 gill of good Sauce.
  •  A little parsley.

Fry the slices of potato until a nice brown, lay them on a hot dish, remove the ends of the hard-boiled eggs, and cut each egg into three slices, placing one on each piece of potato; sprinkle over them the chopped parsley and the Sauce, which should be rather thick. Serve quickly.

Note.—Scald the parsley (before chopping) by throwing it into boiling salted water for a few minutes.

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

Recipe: Asparagus and Egg on Toast

  •  25 large heads of asparagus.
  •  1 gill tomato Sauce Nos. 178, 179.
  •  4 eggs.
  •  1 ounce of butter.
  •  Pepper and salt to taste.
  •  6 rounds of toasted bread.

Dissolve one ounce of butter in a small stewpan, add the eggs beaten, and a little pepper and salt. Stir over a gentle heat until the eggs thicken, but do not allow to boil. In the meanwhile, boil the asparagus, drain it well, cut the very tender portion into small pieces, and stir them in with the eggs. Have ready the rounds of toast nicely buttered, and spread the mixture very thickly on them. Pour a little of the tomato juice over each round just before serving.

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

Recipe: Tomatoes and Eggs, Pardue

Place in a Saucepan

  • One and one-half cups of stewing tomatoes,
  • One grated onion,
  • One tablespoon of finely minced parsley,
  • One teaspoon of salt,
  • One-half teaspoon of paprika,
  • Three level tablespoons of cornstarch.

Dissolve the starch, salt and paprika in the cold tomatoes and bring to a boil. Cook for ten minutes and then fill into custard cups. Now break into each cup one egg and sprinkle with fine crumbs. Place a tiny bit of butter in the centre of the cup. Bake in a moderate oven for eighteen minutes.

Recipe: Tomato and Egg Custard

Prepare four tomatoes by cutting slice from top and scooping out the centre with spoon; break into a small bowl two eggs, adding

  • Two tablespoons of milk,
  • One teaspoon of grated onion,
  • One teaspoon of finely minced parsley,
  • One teaspoon of salt,
  • One-half teaspoon of paprika.

Beat to mix and then pour into the prepared tomatoes. Sprinkle each tomato with fine bread crumbs and bake in a moderate oven for thirty minutes.

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