Barry's Forgotten Recipes: Bread, Biscuit, Fritter, Muffin and Roll Recipes - Recipe Sampling: 6
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Barry’s Forgotten
Recipes: Bread,
Biscuit, Fritter,
Bread, Biscuit, Fritter, Muffin and
Muffin and Roll Roll Recipes
Recipes
Recipe Sampling: 6Barry’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.Bread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
WEBSITE: MyGenShare.comBread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
WEBSITE: MyGenShare.comBread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
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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 one-
half 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
a quick oven.
RECIPE CATEGORY: BREAD Year: 1918 RECIPE: 1172
To add soda to the sour milk, dissolve the soda in one tablespoonful of the
SOURCE: Barry’s
milk before addingForgotten
to the Recipes
remainder of the milk, and then use a Dover egg-
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beater and beat for three minutes to thoroughly mix.
Page 1 of 2Bread, Biscuit, Fritter, Muffin and Roll Recipes
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 egg-
beater and beat for three minutes to thoroughly mix.
RECIPE CATEGORY: BREAD Year: 1918 RECIPE: 1172
SOURCE: Barry’s Forgotten Recipes
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Page 2 of 2Bread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
WEBSITE: MyGenShare.comBread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
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Page 1 of 2Bread, Biscuit, Fritter, Muffin and Roll Recipes
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 straight-
dough 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
SOURCE: Barry’s Forgotten Recipes
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Page 2 of 2Bread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
WEBSITE: MyGenShare.comBread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
WEBSITE: MyGenShare.comBread, Biscuit, Fritter, Muffin and Roll Recipes
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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
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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
SOURCE: Barry’s Forgotten Recipes
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