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: Bacon and Apple Roly-poly
2. Recipe: Bacon and Eggs
3. Recipe: Bacon Combined with Other Food
4. Recipe: Bake Slice of Ham
5. Recipe: Baked Ham
6. Recipe: Baked Ham
7. Recipe: Baked Ham and Potato
8. Recipe: Baked Ham and Potato
9. Recipe: Baked Ham, Virginia
10. Recipe: Baked Pig’s Head
11. Recipe: Baked Slice Ham
12. Recipe: Boiled Bacon and Cabbages
13. Recipe: Boiled Ham
14. Recipe: Boiled Ham
15. Recipe: Boiled Let of Pork
16. Recipe: Boston Pork and Beans
17. Recipe: Breakfast Bacon
18. Recipe: Broiled Ham
19. Recipe: Cold Bacon and Eggs
20. Recipe: Cold Pork with Fried Apples
21. Recipe: Collared Pork
22. Recipe: Common Pigeons-Meat
23. Recipe: Country Pork Pigeons
24. Recipe: Directions for Curing Ham or Bacon
25. Recipe: English Ham Pie
26. Recipe: Fish Cakes with Pork Scraps
27. Recipe: Fish Sauteed with Salt Pork
28. Recipe: Fresh Pork Pot-Pie
29. Recipe: Fried Ham and Eggs
30. Recipe: Fried Pork Chops
31. Recipe: Fried Salt Pork
32. Recipe: Grilled Salt Pork
33. Recipe: Ham Baked in Milk
34. Recipe: Ham Mousse
35. Recipe: Ham Pie
36. Recipe: Ham Sandwiches
37. Recipe: Ham Souffle
38. Recipe: Italian Cutlets
39. Recipe: Liver and Bacon, Creole
40. Recipe: Pan-Broiled Chops
41. Recipe: Parsley Sauce for Ham
42. Recipe: Pickled Pork and Pease Pudding
43. Recipe: Pig’s Feet and Ears Soused
44. Recipe: Pigs’ Feet Pickled
45. Recipe: Pork and Beans
46. Recipe: Pork and Beans
47. Recipe: Pork and Beans (Baked)
48. Recipe: Pork and Onions
49. Recipe: Pork and Onions
50. Recipe: Pork Cheese
51. Recipe: Pork Chops
52. Recipe: Pork Chops and Fried Apples
53. Recipe: Pork Chops Baked with Potatoes
54. Recipe: Pork Chops in Tomato Sauce
55. Recipe: Pork Cutlets
56. Recipe: Pork Pie
57. Recipe: Pork Pigeons
58. Recipe: Pork Pot Pie
59. Recipe: Pork Tenderloin
60. Recipe: Pork Tenderloins
61. Recipe: Potted Ham
62. Recipe: Roast Fresh Ham
63. Recipe: Roast Leg of Pork
64. Recipe: Roast Pig
65. Recipe: Roast Pork
66. Recipe: Roast Pork and Apples
67. Recipe: Salt Chowder
68. Recipe: Salt Pork
69. Recipe: Sauted or Broiled Pork
70. Recipe: Sauted Tenderloin of Pork
71. Recipe: Scalloped Ham and Homny
72. Recipe: Scalloped Pork and Cabbage
73. Recipe: To Bake a Ham (Corned)
74. Recipe: To Boil Corned Pork
75. Recipe: To Cure Hams and Bacon (A Prize Recipe)
76. Recipe: To Glaze a Cold Ham
77. Recipe: To Imitate Westphalia Ham
78. Recipe: To Roast A Leg of Pork
79. Recipe: To Roast a Loin of Pork
80. Recipe: To Roast A Middling or Spring Piece of Pork
81. Recipe: To Roast Pig
82. Recipe: To Smoke Hams and Fish at Home
83. Recipe: To Stew Pork

Three pounds of the neck, or spare ribs, of fresh pork, which you can buy at the packing houses for three cents a pound, can be made into a capital dinner, which will cost only about twenty cents, by following the above receipt.

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

Soak the PORK all night in cold water, and wash and scrape it clean. Put it on early in the day, as it will take a long time to boil, and must boil slowly. Skim it frequently. Boil in a separate pot greens or cabbage to eat with it; also parsnips and potatoes.
Pease PUDDING is a frequent accompaniment to pickled PORK, and is very generally liked. To make a small PUDDING, you must have ready a quart of dried split pease, which have been soaked all night in cold water. Tie them in a cloth, (leaving room for them to swell,) and boil them slowly till they are tender. Drain them, and rub them through a cullender or a sieve into a deep dish; season them with pepper and salt, and mix with them an ounce of butter, and two beaten eggs. Beat all well together till thoroughly mixed. Dip a clean cloth in hot water, sprinkle it with flour, and put the PUDDING into it. Tie it up very tightly, leaving a small space between the mixture and the tying, (as the PUDDING will still swell a little,) and boil it an hour longer. Send it to table and eat it with the PORK.

You may make a pease PUDDING in a plain and less delicate way, by simply seasoning the pease with pepper and salt, (having first soaked them well,) tying them in a cloth, and putting them to boil in the same pot with the PORK, taking care to make the string very tight, so that the water may not get in. When all is done, and you turn out the PUDDING, cut it into thick slices and lay it round the PORK.

Pickled PORK is frequently accompanied by dried beans and hominy.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Take a nice piece of fresh PORK, (the leg is the best,) rub it with salt, and let it lie in the salt two days. Boil it slowly in plenty of water, skimming it well. When the meat is about half done, you may put into the same pot a fine cabbage, washed clean and quartered. The PORK and the cabbage should be thoroughly done, and tender throughout. Send them to table in separate dishes, having drained and squeezed all the water out of the cabbage. Take off the skin of the PORK, and touch the outside at intervals with spots of cayenne pepper. Eat mustard with it.

PORK is never boiled unless corned or salted.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Take a nice piece of the fillet or leg of fresh PORK; rub it with a little salt, and score the skin. Put it into a pot with sufficient water to cover it, and stew it gently for two hours or more, in proportion to its size. Then put into the same pot a dozen or more sweet potatoes, scraped, split, and cut in pieces. Let the whole stew gently together for an hour and a half, or till all is thoroughly done, skimming it frequently. Serve up all together in a large dish.

This stew will be found very good. For sweet potatoes you may substitute white ones mixed with sliced turnips, or parsnips scraped or split.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Make a force-meat of grated bread, and minced onion and sage, pepper, salt, and beaten yolk of egg; mix it well, and spread it all over the inside of the PORK. Then roll up the meat, and with a sharp knife score it round in circles, rubbing powdered sage into the cuts. Tie a buttered twine round the roll of meat so as to keep it together in every direction. Put a hook through one end, and ROAST the PORK before a clear brisk fire, moistening the skin occasionally with butter. Or you may bake it in a Dutch oven. It is a good side dish. Thicken the gravy with a little flour, and flavour it with a glass of wine. Have currant jelly to eat with it. It should be delicate young PORK.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Score the skin in narrow strips, and rub it all over with a mixture of powdered sage leaves, pepper and salt. Have ready a force-meat or stuffing of minced onions and sage, mixed with a little grated bread and beaten yolk of egg, and seasoned with pepper and salt. Make deep incisions between the ribs and fill them with this stuffing. Put it on the spit before a clear fire and moisten it with butter or sweet oil, rubbed lightly over it. It will require three hours to ROAST.

Having skimmed the gravy well, thicken it with a little flour, and serve it up in a boat. Have ready some apple-Sauce to eat with the PORK. Also mashed turnips and mashed potatoes.

You may ROAST in the same manner, a shoulder, spare-rib, or chine of PORK; seasoning it with sage and onion.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)