Barry’s Forgotten Recipes: Pork Category (83 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: 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

 

Recipe: Pork and Onions

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

Recipe: Pickled Pork and Pease Pudding

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)

Recipe: To Boil Corned Pork

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)

Recipe: To Stew Pork

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)

Recipe: To Roast A Middling or Spring Piece of Pork

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)

Recipe: To Roast a Loin of Pork

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)