(From) Travels into North American / Pehr Kalm
Ice cream / Thomas Jefferson
To make a chowder / Lydia Maria Child
Potted lobster / Eliza Leslie
To dress macaroni a la sauce blanche / Sarah Rutledge
Peach leather / Annabella P. Hill
Irish potato pudding / Esther Levy
Tomato catsup / Marion Harland (Mary Virginia Terhune)
Michigan receipt for making shortcake in camp / National Cookery Book
Mother's rice pudding / Elizabeth Stansbury Kirkland
Meat-flavoring / Marion Cabell Tyree
Chicken croquettes / Abby Fisher
Chicken chartreuse / Mary Lincoln
Bran jelly / Mrs. E.E. Kellogg
Lobster a la newberg or delmonico / Charles Ranhofer
Eggs a la goldenrod / Rannie Merritt Farmer
Matzos pudding / Lizzie Kander
Old-fashioned hickory nut cake / Hester Price
Baked bananas, Porto Rican fashion / Rufus Estes
Bucks County apple butter / Edith M. Thomas
Cape cod turkey (stuffed codfish) / Sheila Hibben
Nut loaf / Isabel Ely Lord
Planked porterhouse steak / Rex Stout
Fried scallion cake / Buwei Yang Chao
Food in the United States in 1934 and 1935 / Alice B. Toklas
How to cook a carp / Euell Gibbons
Beef stroganoff / James Beard
Tunnel of fudge cake / Ella Rita Helfrich
Zucchini quiche / Anna Thomas
Moong dal / Madhur Jaffrey
Chicken tagine with chick-peas / Paula Wolfert
Francs and beans / Russell Baker
Pleasures of eating / Wendell Berry
Philadelphia pepperpot soup / Sheila Ferguson
Creole gumbo / Howard Mitcham
Hersheyettes / Patricia Volk
Lady Bird Johnson's pedernales chili / Robb Walsh.
