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: Macaroni Savoury

4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, 1/2 a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours.

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

Recipe: Macaroni Stew

6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2 lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.

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

Recipe: Macaroni and Cheese

Cook one package of MACARONI in a large kettle of boiling water for twenty minutes and then drain and pour over the MACARONI a pan of cold water. Drain again. Now return to the kettle and add

  • One-half can of tomatoes,
  • Two teaspoons of salt,
  • One and one-half teaspoons of paprika,
  • One-fourth pound of cheese, cut in small pieces,
  • Eight tablespoons of flour dissolved in
  • One-half cup of water,
  • Four onions, chopped fine.

Bring to a boil and cook slowly for ten minutes.

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

Recipe: Macaroni with Cheese

Boil half a pound of macaroni, as above, put into a pudding dish in layers with quarter of a pound of cheese, (cost four cents,) grated and mixed between the layers; season it with pepper and salt to taste; put a very little butter and some bread crumbs over it, and brown it in the oven. It will make just as hearty and strengthening a meal as meat, and will cost about twelve cents.

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

Recipe: Macaroni with Broth

Put half a pound of macaroni, boiled as above and washed in cold water, over the fire with any kind of broth, or one pint of cold gravy and water; season it to taste with pepper and salt, and let it heat slowly for an hour, or less if you are in a hurry; then lay it on a flat dish, strew over it a few bread crumbs, which you will almost always have on hand if you save all the bits I speak of in the article on BREAD; then set the dish in the oven, or in front of the fire to brown. It will cost less than ten cents, and be delicious and very hearty.

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

Recipe: Macaroni with Tomato Sauce

Boil half a pound of macaroni as already directed, and lay it in cold water. Make a tomato sauce as follows, and dress the macaroni with it, using only enough to moisten it, and sprinkling the top with an ounce of grated cheese, (cost one cent;) serve it hot.

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