Barry s Forgotten Recipes: Bread, Biscuit, Fritter, Muffin and Roll Recipes

Barry s Forgotten Recipes: Bread, Biscuit, Fritter, Muffin and Roll Recipes Bread, Biscuit, Fritter, Muffin and Roll Recipes Recipe Sampling: 6

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.

BARLEY BANNOCKS Put 1/2 pint of milk into a Saucepan allow it to boil; then sprinkle in barley meal, stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. Turn the mass out on a meal-besprinkled board and leave to cool. When cool enough to knead, work it quite stiff with dry meal, take a portion off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one side, turn and cook on the other. The girdle is to be swept clean after each bannock. Eat hot or cold with butter. RECIPE CATEGORY: BANNOCKS Year: 1915 RECIPE: 1074

BROILED SAVOURY BATTER 3 eggs. 3 tablespoons flour. ½ ounce butter. ¾ pint milk. 1 teaspoon mixed herbs. ¼ teaspoon salt. Well grease a pudding basin with the butter, and sprinkle in half a teaspoon of herbs finely crushed. Mix the batter in the ordinary way, adding the rest of the herbs, and steam one and three quarter hours. RECIPE CATEGORY: BATTER Year: 1892 RECIPE: 1081

SLICED APPLE FRITTERS 1 cup flour 1 egg well beaten ¼ teaspoon salt ½ cup cold water 1 tablespoon sugar 3 tart apples Mix and sift flour, salt, and sugar; add egg and water, and beat well; pare, core, and cut apples into half-inch slices; dip in batter until well coated, and fry in hot deep fat; drain on soft paper, and dust with powdered sugar. Serve with roast pork or sausage, or serve with a liquid Sauce as an entrée or a dessert. RECIPE CATEGORY: FRITTERS Year: 1909 RECIPE: 1088

FRUIT TEA BISCUIT To recipe for Quick Drop Biscuit add one chopped apple, one-half cup of seeded and chopped raisins, two tablespoons of washed currants, and two tablespoons of sugar. Put into hot greased muffin pans, and bake in a hot oven fifteen minutes. Serve for tea, or with a hot liquid Sauce for dessert. RECIPE CATEGORY: BISCUIT Year: 1909 RECIPE: 1098

EGG BISCUIT Sift together a quart of dry flour and three heaping teaspoonfuls of baking powder. Rub into this thoroughly a piece of butter the size of an egg; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt. Mix all together quickly into a soft dough, with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes. RECIPE CATEGORY: EGG BISCUIT Year: 1887 RECIPE: 1116

CHOCOLATE BISCUIT Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the CAKEs, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred. RECIPE CATEGORY: BISCUIT Year: 1909 RECIPE: 1149

SOUTHERN SPOON BREAD The success of making and baking this delicacy depends entirely upon a thorough beating of the batter and a hot oven. The southern mammy invariably uses the coarse white oatmeal, but you may use the yellow and obtain just as good results. Place one quart of boiling water in a Saucepan and then add one teaspoonful of salt, two tablespoonfuls of shortening and one and one-half cupfuls of cornmeal. Pour the meal in slowly, and just as soon as it boils remove from the fire and let cool. Now add Yolk of two eggs, Two cupfuls of sour milk, One cupful flour. in which you have dissolved one level teaspoonful of baking soda and onehalf cupful of syrup. Beat this mixture with a large spoon and now cut and fold in the stiffly beaten whites of the eggs. Pour in hot, well-greased baking dish and bake in RECIPE a quick oven. CATEGORY: BREAD Year: 1918 RECIPE: 1172 To add soda to the sour milk, dissolve the soda in one tablespoonful of the SOURCE: milk before Barry s adding Forgotten to the Recipes remainder of the milk, and then use a Dover eggbeater and beat for three minutes to thoroughly mix. Page 1 of 2

SOUTHERN SPOON BREAD Beat this mixture with a large spoon and now cut and fold in the stiffly beaten whites of the eggs. Pour in hot, well-greased baking dish and bake in a quick oven. To add soda to the sour milk, dissolve the soda in one tablespoonful of the milk before adding to the remainder of the milk, and then use a Dover eggbeater and beat for three minutes to thoroughly mix. RECIPE CATEGORY: BREAD Year: 1918 RECIPE: 1172 Page 2 of 2

RHODE ISLAND BROWN BREAD Two and one-half cupfuls of corn meal, one and one-half cupfuls of rye meal, one egg, one cup of molasses, two teaspoonfuls of cream of tartar, one teaspoonful of soda, a little salt and one quart of milk. Bake in a covered dish, either earthen or iron, in a moderately hot oven three hours. RECIPE CATEGORY: BREAD Year: 1887 RECIPE: 1185

BOSTON CORN BREAD One cup of sweet milk, two of sour milk, two-thirds of a cup of molasses, one of wheat flour, four of corn meal and one teaspoonful of soda; steam for three hours, and brown a few minutes in the oven. The same made of sweet milk and baking powder is equally as good. RECIPE CATEGORY: BREAD Year: xxx RECIPE: 1194

DATE BREAD (Not Kneaded) 1 cup scalded milk ½ yeast cake 1 cup boiling water ¼ cup lukewarm water 4 cup molasses 4 cups entire wheat flour 2 tablespoons shortening 1¼ cups white flour 2 teaspoons salt 1 cup dates cut in pieces Mix milk, water, molasses, shortening, and salt; when lukewarm, add yeast, dissolved in lukewarm water, and flour; mix, and beat well; let rise until double in bulk; add dates, beat well, turn into two greased Bread pans, let rise until light, and bake one hour. The oven should be hot for the first fifteen minutes, and then the heat should be reduced. RECIPE CATEGORY: BREAD Year: 1909 RECIPE: 1228

RYE BREAD Rye Bread has a typical flavour that many persons enjoy. When rye flour is used alone, it makes a moist, sticky Bread; therefore, in order to produce Bread of a good texture, wheat flour must be used with the rye flour. The recipe here given is for the short process of Bread making, but by reducing the quantity of yeast it may be used for the long process. Rye Bread (Sufficient for Three Loaves) 2 Tb. fat 1 Tb. salt 2 Tb. sugar 1 cake compressed yeast 3 c. lukewarm liquid 6 c. rye flour 4 c. white flour 1 c. white flour additional for kneading RECIPE CATEGORY: BREAD Year: 1928 RECIPE: 1215 Page 1 of 2

RYE BREAD Into the mixing bowl, put the fat, the salt, the sugar, and the yeast that has been dissolved in a small quantity of the lukewarm liquid. Then stir in the flour, one-half or all of it, according to whether the sponge or the straightdough method is followed. When the dough is formed, allow it to rise until it doubles in bulk; then knead it and shape it into loaves for the greased pans. When these have risen until they are double in size and therefore ready for the oven, glaze the surface of each by brushing it with the white of egg and water and put them in the oven to bake. If desired, caraway seed may be added to the dough when it is formed into loaves or simply sprinkled on the top of each loaf. To many persons the caraway seed imparts a flavour to the Bread that is very satisfactory. RECIPE CATEGORY: BREAD Year: 1928 RECIPE: 1215 Page 2 of 2

WAR BREAD OR THIRDS BREAD 1 pint milk, or milk and water 2 teaspoons salt 2 tablespoons molasses 1 yeast cake 2 tablespoons fat Mix as ordinary bread dough. Add 2 cups cornmeal and 2 cups rye meal and enough whole wheat flour to knead. Let rise, knead, shape, let rise again in the pan and bake 45 minutes. RECIPE CATEGORY: BREAD Year: 1918 RECIPE: 1243

LONDON HOT-CROSS BUNS Three cups of milk, one cup of yeast, or one cake of compressed yeast dissolved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night. In the morning add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda, and flour enough to roll out like biscuit. Knead well and set to rise for five hours. Roll the dough half an inch thick; cut in round cakes and lay in rows in a buttered baking-pan, and let the cakes stand half an hour, or until light; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown and brush over with white of egg beaten stiff with powdered sugar. RECIPE CATEGORY: BUNS Year: 1887 RECIPE: 1261

GERMAN FRITTERS Take slices of stale bread cut in rounds or stale cake; fry them in hot lard, like crullers, to a light brown. Dip each slice when fried in boiling milk, to remove the grease; drain quickly, dust with powdered sugar or spread with preserves. Pile on a hot plate and serve. Sweet wine Sauce poured over them is very nice. RECIPE CATEGORY: FRITTERS Year: 1887 RECIPE: 1288

BANANA FRITTERS Place in a mixing bowl One cup of banana pulp, One-quarter cup of sugar, Yolks of two eggs, One tablespoon of shortening. Beat to mix and then add One and one-half cups of flour, One and one-half teaspoons of baking powder. Beat to mix and then cut and fold into the mixture whites of two eggs, beaten stiff. Fry in deep fat until golden brown and then serve with banana Sauce. RECIPE CATEGORY: FRITTERS Year: 1918 RECIPE: 1308

SCOTCH CREAM MUFFINS Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three yolks of eggs with a pinch of salt; add 1 pint of cream and 1 tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff froth. Beat all well together. Fill the muffin-rings 1/2 full and bake in a quick oven for twenty minutes. RECIPE CATEGORY: MUFFIN Year: 1913 RECIPE: 1330

CORN MEAL MUFFINS One cup of flour, one cup of corn meal, two tablespoonfuls of sugar, water to make a thick batter, or sour milk is better; mix at night; in the morning add two tablespoonfuls of melted butter and one teaspoonful of soda; bake in cake rounds. RECIPE CATEGORY: MUFFIN Year: 1887 RECIPE: 1353

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