Lunch Cited source
Green pea broth (No. 1)
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Spinach Soup
Farmer’s concise method for Spinach Soup, transcribed from the public-domain 1910 cookbook.
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Picnic Cited source
Mayonnaise Dressing I
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Lunch Cited source
Tapioca Wine Soup
A turn-of-the-century lunch recipe featuring pearl tapioca, with the original instructions and source page intact.
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Picnic Cited source
Sweetbreads and cucumber salad
Sweetbreads and cucumber salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including marinate one pair of sweetbreads in french dressing.
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Casserole Cited source
Breadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Lunch Cited source
Oyster Soup, Amsterdam Style
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Picnic Cited source
Oyster canapés
Oyster canapés, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast ten slices of buttered bread and place in the oven to keep warm.
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Lunch Cited source
Celery Soup I
A turn-of-the-century lunch recipe featuring celery (cut in one-half inch pieces), with the original instructions and source page intact.
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Picnic Cited source
Strawberry salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Cabbage cream salad
Cabbage cream salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare as in the preceding recipe, only cutting the shreds into inch-lengths before.
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Lunch Cited source
Crab Soup
A turn-of-the-century lunch recipe featuring hard-shelled crabs, with the original instructions and source page intact.
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Picnic Cited source
Daisy salad
Daisy salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two-inch rounds of cream or neufchâtel cheese one-half inch in thickness, and pl.
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Lunch Cited source
Fritter Beans
Farmer’s concise method for Fritter Beans, transcribed from the public-domain 1910 cookbook.
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Picnic Cited source
Pear salad
Pear salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and slice five sweet, ripe pears, sprinkle with fine sugar, and add a little ma.
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Lunch Cited source
Celery soup
Marion Harland’s original method for Celery soup, retained as a source transcription for modern discovery.
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Picnic Cited source
Pea salad
Marion Harland’s original method for Pea salad, retained as a source transcription for modern discovery.
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Picnic Cited source
Potato Mayonnaise
A portable historic recipe using very small baked potato, drawn directly from Farmer’s public-domain cookbook.
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Picnic Cited source
Potato salad (No. 1)
Potato salad (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut cold-boiled potatoes into tender slices and mix with them two raw white onions, .
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Lunch Cited source
Cream of Scallop Soup
A turn-of-the-century lunch recipe featuring scallops, with the original instructions and source page intact.
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Lunch Cited source
Oyster Bisque
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Picnic Cited source
Potato salad (No. 2)
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing I
A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.
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Lunch Cited source
Savory rice soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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