Barry’s Forgotten Recipes: Fish Category (120 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: A Dinner of Red Herrings
  2. Recipe: A Fish Pie
  3. Recipe: A Norwegian Fish Dish
  4. Recipe: Bake Fish
  5. Recipe: Baked Fillets of Whitefish
  6. Recipe: Baked Finnan Haddie
  7. Recipe: Baked Haddock
  8. Recipe: Baked Halibut
  9. Recipe: Baked Halibut
  10. Recipe: Baked Herring
  11. Recipe: Baked Salt Mackerel
  12. Recipe: Baked Shad
  13. Recipe: Baked White Fish
  14. Recipe: Belgian Stuffed Shad
  15. Recipe: Blanked Shad
  16. Recipe: Boiled Bass
  17. Recipe: Boiled Fish
  18. Recipe: Broiled Finnan Haddie
  19. Recipe: Broiled Fish
  20. Recipe: Broiled Salt Mackerel, Flemish Style
  21. Recipe: Broiled Shad Roe
  22. Recipe: Broiled Spanish Mackerel
  23. Recipe: Brown Fish Chowder
  24. Recipe: Codfish aLa Lyonnaise
  25. Recipe: Codfish Balls
  26. Recipe: Connecticut Fish Chowder
  27. Recipe: Cream Finnan Haddie
  28. Recipe: Creamed Codfish
  29. Recipe: Creamed Finnan Haddie
  30. Recipe: Creamed Fish
  31. Recipe: Creamed Salmon with Rice
  32. Recipe: Creole Codfish
  33. Recipe: Dressing for Baked Fish
  34. Recipe: Dutch Bake Fish
  35. Recipe: Dutch Bake Mackerel
  36. Recipe: Dutch Salmon
  37. Recipe: East India Fish
  38. Recipe: Escalloped Salmon
  39. Recipe: Finnan Haddies (from Delmonico’s)
  40. Recipe: Fish ala Creme
  41. Recipe: Fish aLa Marselles
  42. Recipe: Fish ala Normandie
  43. Recipe: Fish and Potato Pie
  44. Recipe: Fish Cakes
  45. Recipe: Fish Chowder
  46. Recipe: Fish Chowder (Rhode Island)
  47. Recipe: Fish Croquettes
  48. Recipe: Fish Cutlet
  49. Recipe: Fish Loaf
  50. Recipe: Fish Pudding
  51. Recipe: Fish Sauce
  52. Recipe: Fish Shortcake
  53. Recipe: Fish Souffle
  54. Recipe: Fish Stuffing (Bread)
  55. Recipe: Fish Stuffing, No. 1
  56. Recipe: Fish Stuffing, No. 2
  57. Recipe: Fish Stuffing, No. 3
  58. Recipe: Fish Timbales
  59. Recipe: Fricassee Salmon
  60. Recipe: Fried Eels
  61. Recipe: Fried Eels
  62. Recipe: Fried Halibut, No. 1
  63. Recipe: Fried Halibut, No. 2
  64. Recipe: Fried Perch
  65. Recipe: Fried Perch
  66. Recipe: Fried Salt Mackerel
  67. Recipe: Fried Sea Bass
  68. Recipe: German Stewed Fish
  69. Recipe: Halibut ala Toulonaise
  70. Recipe: Halibut Boiled
  71. Recipe: Halibut Broiled
  72. Recipe: Halibut Cutlets
  73. Recipe: Herring
  74. Recipe: How to Make A Fish Curry
  75. Recipe: Hungarian Bake Herring
  76. Recipe: Jewish Boiled Fish
  77. Recipe: Jewish Getuellte Fish
  78. Recipe: Jewish Stewed Shad
  79. Recipe: Long Island Deep Sea Pie
  80. Recipe: Madras Baked Fish
  81. Recipe: Pickled Rock Fish
  82. Recipe: Pickled Salmon
  83. Recipe: Planked Fish
  84. Recipe: Polish Filled Fish
  85. Recipe: Potted Fish
  86. Recipe: Russian Boiled Fish
  87. Recipe: Russian Pickled Herring
  88. Recipe: Russian Stewed Fish
  89. Recipe: Salmon and Peas Souffle
  90. Recipe: Salmon Baked in Slices
  91. Recipe: Salmon Chartreuse
  92. Recipe: Salmon Loaf
  93. Recipe: Salmon Patties
  94. Recipe: Salt Cod, Vermont
  95. Recipe: Salt Codfish Souffle
  96. Recipe: Salt Fish with Parsnips
  97. Recipe: Sauted Smelt
  98. Recipe: Smoked Salmon
  99. Recipe: Spanish Baked Fish
  100. Recipe: Spanish Codfish
  101. Recipe: Spanish Fried Fish
  102. Recipe: Steamed Fish
  103. Recipe: Steamed Fish
  104. Recipe: Stewed Carp
  105. Recipe: Stewed Carp
  106. Recipe: Stewed Fresh Herring
  107. Recipe: Stewed Snapper
  108. Recipe: Stuffed Smelt
  109. Recipe: Stuffing for Fish
  110. Recipe: Sturgeon Cultets or Steaks
  111. Recipe: Swedish Baked Fish
  112. Recipe: Terrapins
  113. Recipe: To Bake Fresh Salmon Whole
  114. Recipe: To Boil Fresh Codfish
  115. Recipe: To Boil Salt Codfish
  116. Recipe: To Boil Trout
  117. Recipe: To Broil A Shad
  118. Recipe: To Broil Fresh Salmon
  119. Recipe: To Fry Trout
  120. Recipe: Turtle and Snapper

Recipe: Fish Chowder (Rhode Island)

Fry five or six slices of fat PORK crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy. (This is much better than having the slices whole.)
Cut four pounds of fresh COD or sea-BASS into pieces two inches square, and lay enough of these on the PORK to cover it. Follow with a layer of chopped onions, a little parsley, summer savory and pepper, either black or cayenne.

Then a layer of split Boston, or butter, or whole cream crackers, which have been soaked in warm water until moistened through, but not ready to break. Above this put a layer of PORK and repeat the order given above—onions, seasoning (not too much), crackers and PORK, until your materials are exhausted. Let the topmost layer be buttered crackers well soaked. Pour in enough cold water to barely cover all. Cover the pot, stew gently for an hour, watching that the water does not sink too low. Should it leave the upper layer exposed, replenish cautiously from the boiling tea-kettle. When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen.

Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pour over the chowder. Serve sliced lemon, pickles and stewed tomatoes with it, that the guests may add if they like.

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

Recipe: Fish Pudding

Make a plain paste by mixing quarter of a pound of lard or sweet drippings, (cost three cents,) with half a pound of flour, (cost two cents,) a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it half way down; fill the dish with layers of fresh codfish cut in small pieces, using two pounds, (cost twelve cents,) season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley, (cost five cents;) fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot.
With bread the dinner will cost twenty-five cents.

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

Recipe: Fish and Potato Pie

Use any cheap fish which does not cost more than five or six cents a pound, such as cod, haddock, or blue-fish; cut two pounds of fish, (cost twelve cents,) in pieces about an inch thick and two inches long; lay them in a deep dish with a pint of cold gravy of any kind, or cold water, season with a tablespoonful each of chopped parsley and onion, and a teaspoonful of salt, pepper, and thyme, mixed together in equal quantities, and sprinkled among the fish; put it into the oven for fifteen or twenty minutes to partly cook. Put one quart of potatoes, (cost three cents,) into boiling water, and boil until soft enough to mash; mash them, season them with salt and pepper, and put them over the fish, which you must take from the oven, as a crust; return the pie again to the oven to brown the crust, and then serve it with bread and butter. Twenty-five cents will cover the cost of all, and the dinner will be a good one.

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

Recipe: Fish Timbales

  • 1½ cups hot milk ½ teaspoon salt
  • 1 tablespoon butter ½ teaspoon grated onion
  • 4 cup dried and sifted bread crumbs 1 beaten egg
  • ¼ teaspoon paprika 1½ cups cold flaked fish

Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce.

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

Recipe: Creamed Fish

  • 1 cup milk 2 tablespoons flour
  • 1 slice onion ½ teaspoon salt
  • 1 slice carrot 1/8 teaspoon pepper
  • Bit of bay leaf 1½ cups flaked fish
  • 1 tablespoon butter ½ cup buttered crumbs

Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the CREAMed fish into the center, omitting the crumbs.

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

Recipe: Planked Fish

Like planked steak, planked FISH, is a dish that appeals to the eye and pleases the taste. The FISH is baked on the plank and then surrounded with a border of potatoes, the FISH and potatoes making an excellent food.

To prepare planked FISH, thoroughly clean and bone a medium-size whiteFISH, SHAD, haddock, or any desired FISH. Grease a plank and place the FISH on it. Lay some strips of bacon across the top of the FISH, place in a hot oven, and bake for about 30 minutes or a little longer if necessary. Boil potatoes and prepare them for piping by mashing them, using 4 tablespoonfuls of milk, 1 tablespoonful of butter, and one egg to each 2 cupfuls of potato. Then, with a rosette pastry tube, pipe a border of potatoes around the edge of the plank,. Likewise, pipe rosettes of potatoes on the strips of bacon placed on top of the FISH. Then replace the plank with the FISH and potatoes in the oven, and bake until the potatoes are brown. Garnish with parsley and serve.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)