Barry’s Forgotten Recipes: Vegetables Category (321 recipes)

Mother and Daughter Baking in the KitchenRediscover 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.

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Category Recipes

  1. Recipe: A Nice Way of Serving Greens
  2. Recipe: Artichoes with Sauce Royale
  3. Recipe: Artichoke Fried in Batter
  4. Recipe: Artichokes a la Sauce Blanche
  5. Recipe: Artichokes Aux Tomatoes
  6. Recipe: Artichokes with Hollandaise Sause
  7. Recipe: Asparagus and Egg on Toast
  8. Recipe: Asparagus with Butter Dressing
  9. Recipe: Baked Beets
  10. Recipe: Baked Dried Corn
  11. Recipe: Baked Egg Plant
  12. Recipe: Baked Egg Plant Julienne
  13. Recipe: Baked Egg-plant and Tomatoes
  14. Recipe: Baked Green Peppers
  15. Recipe: Baked Onions
  16. Recipe: Baked or Roasted Onions
  17. Recipe: Baked Potatoes
  18. Recipe: Baked Potatoes with Sage and Onion
  19. Recipe: Baked Rhubarb and Bananas
  20. Recipe: Baked Sauerkraut
  21. Recipe: Baked Squash
  22. Recipe: Baked Sweet Potatoes
  23. Recipe: Baked Tomatas
  24. Recipe: Baked Tomatoes
  25. Recipe: Baked Tomatoes, Chelsea
  26. Recipe: Baked Winter Squash
  27. Recipe: Baked Winter Squash
  28. Recipe: Barvarian Potatoes
  29. Recipe: Bavarian Sauerkraut
  30. Recipe: Beet Tops
  31. Recipe: Beets with Sour Dressing
  32. Recipe: Belgian Sweet Potato Puree
  33. Recipe: Boiled Artichokes
  34. Recipe: Boiled Kohlrabi
  35. Recipe: Boiled Parsnips
  36. Recipe: Boiled Potatoes
  37. Recipe: Boiled Sweet Potatoes
  38. Recipe: Bombay Spinich
  39. Recipe: Braised Celery
  40. Recipe: Broiled Mushrooms
  41. Recipe: Broiled Mushrooms
  42. Recipe: Browned Carrots
  43. Recipe: Browned Parsnips
  44. Recipe:  Buttered Artichokes
  45. Recipe: Buttered Beets
  46. Recipe: Buttered Brussels Sprouts
  47. Recipe: Buttered Carrots
  48. Recipe: Buttered Swedish Turnips
  49. Recipe: Cabbage Cooked in Milk
  50. Recipe: Cabbage with Cream
  51. Recipe: Candied Sweet Potatoes
  52. Recipe: Candied Sweet Potatoes with Honey
  53. Recipe: Carrots
  54. Recipe: Carrots a la Brabanconne
  55. Recipe: Carrots and Peas
  56. Recipe: Carrots and Rice
  57. Recipe: Carrots Sauteed
  58. Recipe: Carrots Vinaigrette
  59. Recipe: Carrots with Parsley
  60. Recipe: Cauliflower
  61. Recipe: Cauliflower
  62. Recipe: Cauliflower and Potato Pie
  63. Recipe: Cauliflower with Tomato Sauce
  64. Recipe: Cauliflower with White Sauce
  65. Recipe: Celery
  66. Recipe: Celery (Italian)
  67. Recipe: Celery (Steamed) with White Cheese Sause
  68. Recipe: Celery a la Parmesan
  69. Recipe: Celery Au Gratin
  70. Recipe: Colcanon
  71. Recipe: Colcanon
  72. Recipe: Corn and Tomatoes
  73. Recipe: Corn Fritters for Two People
  74. Recipe: Corn on the Cob
  75. Recipe: Corn Oysters
  76. Recipe: Corn Pudding
  77. Recipe: Corn Pulp
  78. Recipe: Corn Souffle
  79. Recipe:  Creamed Artichokes
  80. Recipe: Creamed Asparagus on Toast
  81. Recipe: Creamed Burssels Sprouts
  82. Recipe: Creamed Celery
  83. Recipe: Creamed Leeks
  84. Recipe: Creamed Mushrooms
  85. Recipe: Creamed Mushrooms and Chestnuts
  86. Recipe: Creamed Mushrooms and Chestnuts
  87. Recipe: Creamed Onions
  88. Recipe: Creamed Parsnips
  89. Recipe: Creamed Potatoes
  90. Recipe:  Creamed Potatoes
  91. Recipe: Creamed Potatoes
  92. Recipe: Creamed Spinach
  93. Recipe: Creamed String Beans
  94. Recipe: Creamed Tomatoes
  95. Recipe: Creamed Turnips
  96. Recipe: Cucumbers Sauteed
  97. Recipe: Curried Beetroot and Cucumber
  98. Recipe: Curry Powder
  99. Recipe: Dandelion
  100. Recipe: Dutch Stuffed Potatoes
  101. Recipe: Dutch Sweet Potato Puff
  102. Recipe: Economical Vegetable Pottage
  103. Recipe: Egg Plant Croquettes
  104. Recipe: Egyptian Cabbage
  105. Recipe: English Creamed Asparagus
  106. Recipe: French Baked Onions
  107. Recipe:  French Fried Cucumbers
  108. Recipe: French Fried Potatoes
  109. Recipe: French Way of Cooking Cabbage
  110. Recipe: Fried and Broiled Tomatoes
  111. Recipe: Fried Cabbage
  112. Recipe: Fried Cabbage and Bacon
  113. Recipe: Fried Cauliflower
  114. Recipe: Fried Corn
  115. Recipe: Fried Cucumbers
  116. Recipe: Fried Egg Plant
  117. Recipe: Fried Green Tomatoes
  118. Recipe: Fried Onions
  119. Recipe: Fried Parsnips
  120. Recipe: Fried Potatoes with Eggs
  121. Recipe: Fried Sweet Potatoes
  122. Recipe: German Baked Cabbage
  123. Recipe: German Potatoes
  124. Recipe: Glazed Sweet Potatoes
  125. Recipe: Greek Cucumbers
  126. Recipe: Greek Stuffed Egg Plant
  127. Recipe: Green Corn, Boiled
  128. Recipe: Green Peas and Carrots on Toast
  129. Recipe: Green Pepper Mangoes
  130. Recipe: Greens
  131. Recipe: Grilled Potatoes
  132. Recipe: Hashed Brown Potatoes
  133. Recipe: Hasty Cooked Potatoes
  134. Recipe: Hot Slaw
  135. Recipe: How to Cook Spinach
  136. Recipe: How to Stew Red Cabbages
  137. Recipe: Indian Corn
  138. Recipe: Irish Baked Potatoes
  139. Recipe: Italian Stuffed Tomatoes
  140. Recipe: Jewish Kugel
  141. Recipe:  Jewish Shallét
  142. Recipe: Jewish Stewed Cabbage
  143. Recipe: Ladies Cabbage
  144. Recipe: Leek Pie
  145. Recipe: Lyonnaise Potatoes
  146. Recipe: Lyonnaise Potatoes
  147. Recipe: Madras Potato Curry
  148. Recipe: Makeing Sauerkraut
  149. Recipe: Mashed Kohlrabi
  150. Recipe: Mashed Parsnips
  151. Recipe: Mashed Potatoes (Warmed Over)
  152. Recipe: Mashed Squash
  153. Recipe: Mashed Sweet Potatoes
  154. Recipe: Mock Oysters of Corn
  155. Recipe: Mushroom Cutlets
  156. Recipe: Mushrooms
  157. Recipe: Mushrooms a la Francaise
  158. Recipe: Mushrooms Baked
  159. Recipe: Mushrooms for Winter Use
  160. Recipe: New England Boiled Dinner
  161. Recipe: O’Brien Potatoes
  162. Recipe: Okra
  163. Recipe: Okra with Tomatoes
  164. Recipe: Olive and Clam Cocktail
  165. Recipe: Olive Canape
  166. Recipe: Olive Salad
  167. Recipe: Olive Sandwich Filling
  168. Recipe: Olive Sandwiches
  169. Recipe: Olive Sauce
  170. Recipe: Onion Custard
  171. Recipe: Onion Tart
  172. Recipe: Onion Tortilla
  173. Recipe: Onion Turnover
  174. Recipe: Onions and Bacon
  175. Recipe: Onions Boiled
  176. Recipe: Onions Fried Butter
  177. Recipe: Onions in Potato Nests
  178. Recipe: Onions in Ramekins
  179. Recipe: Oriental Cabbage
  180. Recipe: Parsley Butter
  181. Recipe: Pickled Beets
  182. Recipe: Potato Cakes
  183. Recipe: Potato Croutons
  184. Recipe: Potato Fillets
  185. Recipe: Potato Parker House Rolls
  186. Recipe: Potato Patties
  187. Recipe: Potato Pie
  188. Recipe: Potato Puff
  189. Recipe: Potato Puffs
  190. Recipe: Potato Salad (Mashed)
  191. Recipe: Potato Sausages
  192. Recipe: Potato Snow
  193. Recipe: Potato Suprise
  194. Recipe: Potato with Cheese
  195. Recipe: Potatoe Croquettes
  196. Recipe: Potatoes (Curried)
  197. Recipe: Potatoes (Milk)
  198. Recipe: Potatoes (Milk) with Capers
  199. Recipe: Potatoes a la Creme
  200. Recipe: Potatoes and Mushroom Stew
  201. Recipe: Potatoes Au Gratin
  202. Recipe: Pumpkin Chips
  203. Recipe: Puree of Spinach Alsace
  204. Recipe: Queens Onion Pie
  205. Recipe: Queen’s Tomato Pie
  206. Recipe: Rhubarb and Raisin Conserve
  207. Recipe: Rhubarb and Topicoca Pudding
  208. Recipe: Rhubarb Dumplings
  209. Recipe: Rhubarb Puffs
  210. Recipe: Roasted Green Corn
  211. Recipe: Russian and Swedish Turnips
  212. Recipe: Sage and Onion Patties
  213. Recipe: Salted Corn
  214. Recipe: Saratoga Chips
  215. Recipe: Sauerkraut with Spareribs
  216. Recipe: Sauted Mushrooms
  217. Recipe: Sauted Sauerkraut
  218. Recipe: Sauted Summer Squash
  219. Recipe: Scalloped Asparagus
  220. Recipe: Scalloped Brussels Sprouts
  221. Recipe: Scalloped Cauliflower
  222. Recipe: Scalloped Corn
  223. Recipe: Scalloped Egg Plant
  224. Recipe: Scalloped Onions
  225. Recipe: Scalloped Potatoes (Kentucky Style)
  226. Recipe: Scalloped Potatoes with Peppers and Cheese
  227. Recipe: Scotch Stewed Onions
  228. Recipe: Sourcrout
  229. Recipe: Southern Corn Pudding
  230. Recipe: Spanish Fried Potatoes
  231. Recipe: Spanish Mushrooms
  232. Recipe: Spanish Onions (Stewed)
  233. Recipe: Spinach a la Bourgeois
  234. Recipe: Spinach and Eggs
  235. Recipe: Spinach Balls
  236. Recipe: Spinach Dumplings
  237. Recipe: Spinach Loaf
  238. Recipe: Spinach Nests
  239. Recipe: Spinach Royal
  240. Recipe: Spinach Salad
  241. Recipe: Spinach Scotch Style
  242. Recipe: Spinach Souffle
  243. Recipe: Spinach with Hollandaise Sauce
  244. Recipe: Spinach with Peas and Tomatoes
  245. Recipe: Squash and Corn (Spanish Style)
  246. Recipe: Squash Au Gratin
  247. Recipe: Squash Cakes
  248. Recipe: Squash Pie
  249. Recipe: Squashes or Cymblings
  250. Recipe: Squashes or Cymlings
  251. Recipe: Steamed Potatoes
  252. Recipe: Stewed Beets
  253. Recipe: Stewed Corn
  254. Recipe: Stewed Egg Plant
  255. Recipe: Stewed Endive
  256. Recipe: Stewed Mushrooms
  257. Recipe: Stewed Okra
  258. Recipe: Stewed Parsnips
  259. Recipe: Stewed Pumpkins
  260. Recipe: Stewed Rhubarb
  261. Recipe: Stewed Rhubarb
  262. Recipe: Stewed Summer Squash
  263. Recipe: Stewed Tomatas
  264. Recipe: String Beans with Salt Pork
  265. Recipe: String Beans, Italian Style
  266. Recipe: Stuffed Artichokes
  267. Recipe: Stuffed Cucumbers
  268. Recipe: Stuffed Egg Plant
  269. Recipe: Stuffed Egg Plants
  270. Recipe: Stuffed Green Peppers
  271. Recipe: Stuffed Onions
  272. Recipe: Stuffed Peppers, No. 1
  273. Recipe: Stuffed Peppers, No. 2
  274. Recipe: Stuffed Potatoes
  275. Recipe: Stuffed Potatoes (Another Way)
  276. Recipe: Stuffed Potatoes with Cheese and Bacon
  277. Recipe: Stuffed Potatoes with Nuts and Cheese
  278. Recipe: Stuffed Sweet Potatoes
  279. Recipe: Stuffed Tomatoes
  280. Recipe: Stuffed Tomatoes with Chicken Salad
  281. Recipe: Stuffed Tomatoes, No. 1
  282. Recipe: Stuffed Tomatoes, No. 2
  283. Recipe: Succotash
  284. Recipe: Sunshine Sauce for Vegetables
  285. Recipe: Swedish Baked Turnips
  286. Recipe: Swedish Cabbage
  287. Recipe: Sweet Potato Cakes, Georgia Style
  288. Recipe: Sweet Potato Cookies
  289. Recipe: Sweet Potato Custard
  290. Recipe: Sweet Potato Pineapple
  291. Recipe: Swiss Creamed Potatoes
  292. Recipe: Swiss Onion and Potato Pancakes
  293. Recipe: Tasty Greens
  294. Recipe: Tipsy Potatoes
  295. Recipe: To Boil New Potatoes
  296. Recipe: To Boil Onions
  297. Recipe: To Cook Rhubarb for Pies
  298. Recipe: To Dress Cucumbers Raw
  299. Recipe: To Fry Egg Plant
  300. Recipe: To Stew Beets
  301. Recipe: Tomato and Egg Custard
  302. Recipe: Tomato Dumplings
  303. Recipe: Tomato Fritters
  304. Recipe: Tomato Toast
  305. Recipe: Tomato Tortilla
  306. Recipe: Tomatoe Pie
  307. Recipe: Tomatoes and Eggs, Pardue
  308. Recipe: Tomatoes and Onion Pie
  309. Recipe: Tomatoes and String Beans
  310. Recipe: Tomatoes Au Gratin
  311. Recipe: Tomatoes in Batter
  312. Recipe: Vegetable Balls
  313. Recipe: Vegetable Hash
  314. Recipe: Vegetable Loaf
  315. Recipe: Vegetable Mould
  316. Recipe: Vegetable Pie
  317. Recipe: Vegetable Stew
  318. Recipe: Vermont Rhubarb Griddle Cakes
  319. Recipe: Vienna Stewed Carrots
  320. Recipe: West Indies Sweet Potato Pudding
  321. Recipe: Winter Squash or Cashaw

Recipe: Winter Squash or Cashaw

This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The colour is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft, in a very little water. Afterwards drain, squeeze, and press it well, and mash it with a very little butter, pepper and salt.

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

Recipe: Corn and Tomatoes

A somewhat unusual vegetable combination is made by cooking tomatoes and green corn together.

Prepare the desired number of tomatoes in the usual way for stewing and cut an equal amount of sweet corn from the cob. Put the two vegetables together in a Saucepan and cook until the tomatoes are well stewed. Season with salt, pepper, and sugar, if desired, and add a small piece of butter. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Succotash

A combination of fresh shelled beans and sweet corn is known as succotash. To prepare this dish, shell the beans and put them to cook in boiling salted water. Cook until they are tender and the water has boiled down until it is greatly reduced in quantity. Then cut an equal amount of corn from the cob and add to the beans.

Cook for a few minutes longer or until the water is sufficiently reduced, so that the combination may be served without pouring any water off. Dress with butter and season with pepper and, if necessary, additional salt.

During the winter, when green corn and fresh beans cannot be secured, succotash can be made by using dried or canned corn and dried beans.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Carrots and Peas

If an attractive combination, as well as an appetizing dish, is desired, carrots and peas should be prepared together and served with butter or a vegetable or a cream Sauce. This combination may be served plain, but if there are any mashed POTATOES on hand and an attractive dish is desired, it may be served in potato rosettes, as shown in Fig. 21.
Clean and scrape the desired number of young, tender carrots, and cut them into dice about the size of the peas that are to be used. Shell an equal quantity of green peas. Put the two vegetables together in boiling salted water and cook until tender. If there is any possibility that the carrots will not cook in as short a period of time as the peas, cook them for some time before adding the peas. When tender, pour off the water, add additional salt, if necessary, and pepper, and dress with butter or, if preferred, with a vegetable or a white Sauce. Heat through thoroughly and serve.

If it is desired to serve the carrots and peas in the rosettes mentioned, force hot mashed potato through a pastry tube and form the required number of rosettes on a platter, as shown. In the center of each rosette put a spoonful or two of the carrots and peas.

In case fresh peas cannot be secured, canned peas may be substituted. When this is done, the carrots should be cooked until tender and the peas added just before the Sauce is poured over the vegetables.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Vegetable Hash

Chop rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, POTATOES, etc.; sprinkle over them a little pepper, place in a Saucepan or frying pan over the fire; put in a piece of butter the size of a hickory nut; when it begins to melt, tip the dish so as to oil the bottom and around the sides; then put in the chopped vegetables, pour in a spoonful or two of hot water from the tea-kettle, cover quickly so as to keep in the steam. When heated thoroughly take off the cover and stir occasionally until well cooked. Serve hot. Persons fond of vegetables will relish this dish very much.

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

Recipe: Vegetable Mould

2 breakfastcupfuls of mashed POTATOES, 2 ditto of parboiled finely cut turnips, carrots, celery, onion, and green peas all mixed, 2 eggs, 1 teaspoonful of mixed herbs, pepper and salt to taste. Beat the eggs up and mix all the ingredients well together; butter a mould. Fill in the mixture, cover with the lid or tie a cloth over it, and steam for 2 hours. Turn out, and serve with brown Sauce.

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