Barry’s Forgotten Recipes: Sauces Category (153 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: Anchovy Sauce
  2. Recipe: Apple Sauce
  3. Recipe: Apricot Sauce
  4. Recipe: Apricot Sauce
  5. Recipe: Asparagus Sauce
  6. Recipe: Banana Sauce
  7. Recipe: Bearnaise Sauce
  8. Recipe: Bechamel Sauce
  9. Recipe: Bechamel Sauce
  10. Recipe: Black Butter
  11. Recipe: Brandy or Wine Sauce, Cold
  12. Recipe: Brandy or Wine Sauce, No. 1
  13. Recipe: Brandy or Wine Sauce, No. 2
  14. Recipe: Bread Sauce
  15. Recipe: Brown Gravy
  16. Recipe: Brown Sauce
  17. Recipe: Brown Sauce for Leftover Meats
  18. Recipe: Butterscotch Sauce
  19. Recipe: Canadian Sauce
  20. Recipe: Caramel Sauce
  21. Recipe: Celery Sauce
  22. Recipe: Cheese Sauce
  23. Recipe: Cheese Sauce
  24. Recipe: Cheese Sauce
  25. Recipe: Cherry Sauce
  26. Recipe: Chilli Sauce
  27. Recipe: Chocolate Marshmallow Sauce
  28. Recipe: Chocolate Sauce
  29. Recipe: Chocolate Sauce
  30. Recipe: Chocolate Sauce
  31. Recipe: Chocolate Sauce
  32. Recipe: Chocolate Sauce
  33. Recipe: Chocolate Sauce
  34. Recipe: Cider Sauce
  35. Recipe: Cocktail Sauce
  36. Recipe: Cocktail Sauce
  37. Recipe: Cocoa Sauce
  38. Recipe: Coconut Sauce
  39. Recipe: Coffee Sauce (Evaporated Milk)
  40. Recipe: Cranberry Sauce
  41. Recipe: Cream Sauce
  42. Recipe: Creole Sauce
  43. Recipe: Croquette Sauce
  44. Recipe: Cucumber Sauce
  45. Recipe: Curry Sauce
  46. Recipe: Curry Sauce
  47. Recipe: Curry Sauce (Another Way)
  48. Recipe: Curry Sauce (Brown)
  49. Recipe: Curry Sauce a Brazil
  50. Recipe: Custard Sauce
  51. Recipe: Custard Sauce
  52. Recipe: Drawn Butter
  53. Recipe: Drawn Butter Sauce
  54. Recipe: Egg Sauce
  55. Recipe: Egg Sauce with Safron
  56. Recipe: English Mustard Sauce
  57. Recipe: Fresh Sauce
  58. Recipe: Fruit Sauce
  59. Recipe: Fruit Sauce
  60. Recipe: Fudge Sauce
  61. Recipe: General Sauce
  62. Recipe: Ginger Sauce
  63. Recipe: Grandmothers Sauce
  64. Recipe: Hard Sauce
  65. Recipe: Harvey’s Sauce
  66. Recipe: Hollandaise Sauce
  67. Recipe: Hollandaise Sauce
  68. Recipe: Hollandaise Sauce
  69. Recipe: Hot Chocolate Sauce
  70. Recipe: Jelly Sauce
  71. Recipe: Kitchiner’s Fish Sauce
  72. Recipe: Lemon Cream Sauce, Hot
  73. Recipe: Lemon Sauce
  74. Recipe: Lemon Sauce, No. 1
  75. Recipe: Lemon Sauce, No. 2
  76. Recipe: Lentil Sauce
  77. Recipe: Liquid Brandy Sauce
  78. Recipe: Lobster Sauce
  79. Recipe: Long Island Sound Cocktail
  80. Recipe: Maintenon Sauce (For Au Gratin Dishes)
  81. Recipe: Maitre D’Hotel Sauce
  82. Recipe: Making A chocolate Sauce (Using Coca)
  83. Recipe: Maraschino Sauce
  84. Recipe: Marshmallow Sauce
  85. Recipe: Milk Sauce
  86. Recipe: Mint Sauce
  87. Recipe: Mint Sauce
  88. Recipe: Mocha Sauce
  89. Recipe: Mock Hollandaise
  90. Recipe: Molasses Sauce
  91. Recipe: Mrs. Bedford’s Hot Cocoa Sauce for Ice Cream
  92. Recipe: Mushroom Sauce
  93. Recipe: Mustard Sauce
  94. Recipe: Mustard Sauce
  95. Recipe: Nut Sauce
  96. Recipe: Old Style Sauce
  97. Recipe: Orange Marmalade Sauce
  98. Recipe: Orange Mint Sauce
  99. Recipe: Orange Sauce
  100. Recipe: Oyster Sauce
  101. Recipe: Parsley Sauce
  102. Recipe: Pineapple Sauce
  103. Recipe: Pink Sauce
  104. Recipe: Plain Sauce
  105. Recipe: Pudding Sauce
  106. Recipe: Quin’s Sauce
  107. Recipe: Rasberry Froth Sauce
  108. Recipe: Ravigotte Sauce
  109. Recipe: Recipes for White Sauce
  110. Recipe: Rich Wine Sauce
  111. Recipe: Rose Brandy (For Cakes and Puddings)
  112. Recipe: Saboyon Sauce
  113. Recipe: Salad Sauce
  114. Recipe: Salad Sauce
  115. Recipe: Sauce a la Bonne Femme
  116. Recipe: Sauce a la Petite Cuisiniere
  117. Recipe: Sauce for Roast Port or Goose
  118. Recipe: Sauce Piquante
  119. Recipe: Sauce Royale
  120. Recipe: Sauce Superbe
  121. Recipe: Sauce to Serve with Fish-For Boiled Fish
  122. Recipe: Sauce Tournee
  123. Recipe: Scotch Sauce
  124. Recipe: Sharp Sauce
  125. Recipe: Sour Cream Dressing
  126. Recipe: Spanish Sauce
  127. Recipe: Sterling Sauce
  128. Recipe: Strawberry Sauce
  129. Recipe: Sugar Sauce
  130. Recipe: Supreme Sauce
  131. Recipe: Sweet Spice Blackberry Sauce
  132. Recipe: Syrup for Fruit Sauce
  133. Recipe: Table Sauce
  134. Recipe: Tartare Sauce
  135. Recipe: Tartare Sauce for Fried Fish
  136. Recipe: Tomata Ketchup
  137. Recipe: Tomato and Haricot Bean Sauce
  138. Recipe: Tomato Ketchup
  139. Recipe: Tomato Sauce
  140. Recipe: Tomato Sauce
  141. Recipe: Tomato Sauce
  142. Recipe: Tomato Sauce Piquante
  143. Recipe: Vanilla Sauce
  144. Recipe: Vanilla Sauce
  145. Recipe: Vanilla Sauce
  146. Recipe: Vegetable Sauce
  147. Recipe: Vegetable Sauce
  148. Recipe: Virginia Sauce
  149. Recipe: Whipped Cream
  150. Recipe: White Sauce
  151. Recipe: White Sauce
  152. Recipe: White Sauce (Savoury)
  153. Recipe: Winter Chile Sauce

Recipe: Making A chocolate Sauce (Using Coca)

  • One cup of syrup,
  • One cup of water,
  • One-half cup of cocoa,
  • Two tablespoons of cornstarch,
  • One teaspoon of cinnamon.

Place in a Saucepan and stir until the starch is dissolved and then bring to a boil. Cook for five minutes and then cool and add one tablespoon of vanilla. Use the same as Sauce made with chocolate.

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

Recipe: Rasberry Froth Sauce

1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1 teaspoonful of white flour. Boil the raspberries in the water for 10 minutes, then strain through a cloth or fine hair sieve; add a little more water if the juice is not 1/2 pint; allow it to get cold, then add the eggs, flour, and sugar, and proceed as for “Orange Froth Sauce.” This Sauce can be made with any kind of fruit juice.

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

Recipe: Cocktail Sauce

  •  1 Tb. tomato catsup
  •  1 Tb. grapefruit juice
  •  1 tsp. spiced vinegar
  •  Dash of tobasco Sauce
  •  Sprinkling of salt
  •  Dusting of chopped parsley

Mix the ingredients thoroughly and serve with Oysters, clams, lobster, shrimp, or crab meat thoroughly chilled.

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

Recipe: Nut Sauce

  •  1 Tb. butter
  •  2 Tb. flour
  •  2 Tb. peanut butter
  •  1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1 c. meat stock

Melt the butter and add the flour and peanut butter. When they are well mixed, allow them to brown slightly. Add the salt and pepper to this mixture and pour into it the meat stock. Bring to the boiling point and serve.

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

Recipe: Spanish Sauce

  •  2 Tb. butter
  •  1 slice of onion
  •  2 Tb. flour
  •  1 tsp. salt
  •  1/8 tsp. pepper
  •  1 c. milk
  •  1/4 c. tomato purée
  •  1/4 c. chopped pimiento

Brown the butter with the onion, add the flour, salt, and pepper, and stir until well blended. Add the milk and allow the mixture to cook until it thickens. To this add the tomato and pimiento. Heat thoroughly and serve.

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

Recipe: Egg Sauce

  •  2 Tb. butter
  •  2 Tb. flour
  •  3/4 c. milk
  •  /2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. vinegar
  •  1 egg
  •  1 Tb. chopped parsley

Melt the butter, add the flour, and stir until well blended. Add the milk, salt, and pepper, and cook until the mixture thickens. To this add the vinegar, the egg chopped fine, and the chopped parsley. Heat thoroughly and serve.

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