Barry s Forgotten Recipes: Variety of Recipes. Recipe Sampling: 7

Barry s Forgotten Recipes: Variety of Recipes Recipe Sampling: 7

Barry s Forgotten Recipes INTRODUCTION 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. These cookbooks span 350 years and represent over 30,000 recipes. Each week you will receive one email containing a FREE downloadable PDF of a sampling of the best recipes from our collection. Four times during the year you will receive a PDF of an entire cookbook. *Recipes in this sampling 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.

Pickling Recipes WALNUTS PICKLED WHITE Take large young walnuts while their shells are quite soft so that you can stick the head of a pin into them. Pare them very thin till the white appears; and as you do them, throw them into spring or pump water in which some salt has been dissolved. Let them stand in that water six hours, with a thin board upon them to keep them down under the water. Fill a porcelain kettle with fresh spring water, and set it over a clear fire, or on a charcoal furnace. Put the walnuts into the kettle, cover it, and let them simmer (but not boil) for five or six minutes. Then have ready a vessel with cold spring water and salt, and put your nuts into it, taking them out of the kettle with a wooden ladle. Let them stand in the cold salt and water for a quarter of an hour, with the board keeping them down as before; for if they rise above the liquor, or are exposed to the air, they will be discoloured. Then take, them out, and lay them on a cloth covered with another, till they are quite dry. Afterwards rub them carefully with a soft flannel, and put them into a stone jar; laying among them blades of mace, and sliced nutmeg, but no dark-coloured spice. Pour over them the best distilled vinegar, and put on the top a table-spoonful of sweet oil. RECIPE CATEGORY: PICKLED Year: 1840 RECIPE: 5502

Poultry Recipes WOODCOCK EN SURPRISE Take two livers of FOWLS and the trails of some cold woodcocks. Chop very finely two shalots, a sprig of parsley, and eight flap mushrooms, and fry in butter. When nearly cooked, put in the trail and livers to fry with the vegetables. After, pound all together in a mortar, and season with salt and pepper. Cut some neat slices of bread about two inches square, and fry them a pale colour, then spread on them the liver and trail forcemeat. Place them into the oven to colour, then dish them up with the woodcocks made into a salmi over them, with a good rich brown Sauce flavoured with claret round. RECIPE CATEGORY: WOODCOCK Year: 1888 RECIPE: 5801

Meat and Vegetable Sauce Recipes NASTURTIAN SAUCE his is by many considered superior to caper Sauce and is eaten with boiled mutton. It is made with the green seeds of nasturtians, pickled simply in cold vinegar. Cut about six ounces of butter into small hits, and put them into a small Sauce-pan. Mix with a wine-glass of water sufficient flour to make a thick batter, pour it on the butter, and hold the Sauce-pan over hot coals, shaking it quickly round, till the butter is melted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians and send it to table in a boat. Never pour melted butter over any thing, but always send it to table in a Sauce-tureen or boat. RECIPE CATEGORY: SAUCE Year: 1840 RECIPE: 5203

Cake and Dessert Filling Recipes LARD PASTE Lard for paste should never be used without an equal quantity of butter. Take half a pound of nice lard, and half a pound of fresh butter; rub them together into two pounds and a quarter of flour, and mix it with a little cold water to a stiff dough. Roll it out twice. Use it for common pies. Lard should always be kept in tin. RECIPE CATEGORY: PASTE Year: 1840 RECIPE: 1643

Cake, Cakes, Pie and Tart Recipes CANADA WAR CAKE (without Butter, Eggs, or Milk) 1 cup brown sugar 1 teaspoon cinnamon ¼ cup shortening ½ teaspoon mace 1 cup boiling water ¼ teaspoon clove 2 cups seeded raisins 1 teaspoon soda ½ teaspoon salt 2 cups flour Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour. RECIPE CATEGORY: CAKE Year: 1909 RECIPE: 1942

Cake, Cakes, Pie and Tart Recipes BANANA CUSTARD PIE Pare and then rub through a fine sieve sufficient bananas to measure one cup. Place in a mixing bowl and add One-half cup of sugar, Juice of one lemon, One-quarter teaspoon of grated rind of lemon. Stir to mix and then add slowly, beating to mix One cup of milk, Yolk of one egg, One whole egg, One-quarter teaspoon of nutmeg. Beat to mix and then pour in a pie plate lined with plain pastry. Bake in a slow oven for twenty-five minutes and then cool. Use the white of egg and one-half glass of jelly for fruit whip. RECIPE CATEGORY: PIE Year: 1918 RECIPE: 2241

Confection Recipes ORIENTAL DELIGHT An excellent confection that can be prepared without cooking is known as oriental delight. It is composed of fruit, nuts, and coconut, which are held together with egg white and powdered sugar. When thoroughly set and cut into squares. Oriental Delight 1/2 lb. dates 1/2 lb. raisins 1/2 lb. pressed figs 1/2 c. shredded coconut 1/2 c. English walnuts 1 egg white Powdered sugar RECIPE CATEGORY: CONFECTION Year: 1928 RECIPE: 2540 Page 1 of 2

Confection Recipes ORIENTAL DELIGHT Wash all the fruits, put them together, and steam for about 15 minutes. Then put these with the coconut and nuts through a food chopper or chop them all in a bowl with a chopping knife. When the whole is reduced to a pulpy mass, beat the egg white slightly, add sufficient sugar to make a very soft paste, and mix with the fruit mixture. If it is very sticky, continue to add powdered sugar and mix well until it is stiff enough to pack in a layer in a pan. Press down tight and when it is set mark in squares, remove from the pan, and serve as a confection. RECIPE CATEGORY: CONFECTION Year: 1928 RECIPE: 2540 Page 2 of 2

Cookies, Doughnuts, and Pastry Recipes CHOCOLATE GINGERBREAD Mix in a large bowl one cupful of molasses, half a cupful of sour milk or cream, one teaspoonful of ginger, one of cinnamon, half a teaspoonful of salt. Dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted butter to the mixture. Now stir in two cupfuls of sifted flour, and finally add two ounces of Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered, deep tin plates, and bake in a moderately hot oven for about twenty minutes. RECIPE CATEGORY: GINGERBREAD Year: 1909 RECIPE: 2839

Custard and Pudding Recipes CORNSTARCH PUDDING Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of cornstarch and a teaspoonful of salt with the half cupful of milk; then stir the mixture into the boiling milk and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes; then pour it into a pudding-dish and set in a cool place for half an hour. When the time for serving comes, make a Sauce in this manner: Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar. As soon as the sugar has been well mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used. If you prefer, serve sugar and cream with the pudding instead of a sauce. RECIPE CATEGORY: PUDDING Year: 1887 RECIPE: 3138

Domestic and Household Recipes ROASTING OR BAKING The first is the most extravagant way of cooking meat, as it wastes nearly one third of its substance in drippings and steam; the second also is very wasteful, unless the meat is surrounded with vegetables, or covered with a flour paste. When you do bake meat without a covering of paste, put it into a hot oven at the start, to crisp the outside and to keep in the valuable juices; you can moderate the heat of the oven as soon as the meat is brown, and let it finish cooking slowly by the heat of the steam which is constantly forming inside of it. It generally takes twenty minutes to bake each pound of meat. RECIPE CATEGORY: HOW TO COOK, SEASON, AND MEASURE Year: 1879 RECIPE: 3437

Domestic and Household Recipes SALT TO REMOVE PERSPIRATION STAINS To remove perspiration stains from clothing, soak the garments in strong salt water before laundering them. RECIPE CATEGORY: HOW-TO TO REMOVE STAINS, ETC. Year: 1916 RECIPE: 3736

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