Lunch Cited source
Corn chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
French Dressing
A portable historic recipe using salt, drawn directly from Farmer’s public-domain cookbook.
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Picnic Cited source
Beet salad
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Rice croquettes
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Oyster Stew
A turn-of-the-century lunch recipe featuring oysters, with the original instructions and source page intact.
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Lunch Cited source
Squash soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Vegetable Cited source
Fresh-Corn “Oysters” from 1910
Despite the historic name, these are seafood-free fresh-corn griddle cakes bound with egg and just enough flour.
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Lunch Cited source
Spinach soup
Marion Harland’s original method for Spinach soup, retained as a source transcription for modern discovery.
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Lunch Cited source
Green pea broth (No. 2)
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Egg salad with boiled dressing
Marion Harland’s original method for Egg salad with boiled dressing, retained as a source transcription for modern discovery.
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Lunch Cited source
Macaroni soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Parisian French Dressing
Parisian French Dressing from the 1910 table, preserved for modern discovery with its original citation.
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