Picnic Cited source
Nasturtium salad
Nasturtium salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut fine the heart of a large bunch of celery, mince a tablespoonful of parsley and .
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Leftovers Cited source
Creamed Chicken on Toast
A three-component leftover supper—diced cooked chicken, celery-scented white sauce, and crisp toast.
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Lunch Cited source
White Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
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Lunch Cited source
Vermicelli soup
Marion Harland’s original method for Vermicelli soup, retained as a source transcription for modern discovery.
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Lunch Cited source
Egg Balls II
A turn-of-the-century lunch recipe featuring “hard-boiled” egg, with the original instructions and source page intact.
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Brunch Cited source
1910 Spanish Omelet with Tomato-Caper Sauce
A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.
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Lunch Cited source
Lobster Bisque
A turn-of-the-century lunch recipe featuring lb. lobster, with the original instructions and source page intact.
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Lunch Cited source
Spring Soup
A turn-of-the-century lunch recipe featuring white stock i or ii, with the original instructions and source page intact.
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Picnic Cited source
Cream Dressing I
Cream Dressing I from the 1910 table, preserved for modern discovery with its original citation.
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Lunch Cited source
Corn Chowder
A turn-of-the-century lunch recipe featuring corn, with the original instructions and source page intact.
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Lunch Cited source
Cream of Mushroom Soup
A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.
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Lunch Cited source
Mulligatawney soup
Mulligatawney soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including (an east indian recipe.) joint a large fowl, as for fricassee, and cut into small pi.
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Lunch Cited source
Halibut Soup
A turn-of-the-century lunch recipe featuring cold boiled halibut, with the original instructions and source page intact.
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Lunch Cited source
Fish Force-meat II
Farmer’s concise method for Fish Force-meat II, transcribed from the public-domain 1910 cookbook.
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Lunch Cited source
Noodles for soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Almond Soup
A turn-of-the-century lunch recipe featuring almonds, with the original instructions and source page intact.
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Lunch Cited source
Creole chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
Clam and Tomato Bisque
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
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Lunch Cited source
Eel soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Lunch Cited source
A brown fowl soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Oil Dressing II
A portable historic recipe using mustard, drawn directly from Farmer’s public-domain cookbook.
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Lunch Cited source
“Linsen,” or lentil soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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Picnic Cited source
Chicken Salad Dressing
Chicken Salad Dressing from the 1910 table, preserved for modern discovery with its original citation.
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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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