A pot-pie and a braise

Fish Chowder · The Boston Cooking-School Cook Book, 1896

A historic early American dish of cod, potatoes cut in 1/4-inch slices, onion, -inch cube fat salt pork and butter. Adapted from Fish Chowder, from The Boston Cooking-School Cook Book (1896).

Lettuce Salad · Common Sense in the Household, 1871

A historic early American dish of white lettuce, hard-boiled eggs, salad oil, white sugar and made mustard. Adapted from Lettuce Salad, from Common Sense in the Household (1871).

Braised Chicken · The Boston Cooking-School Cook Book, 1896

A historic early American dish of four-pound fowl, fat salt pork, carrot, one-half sliced onion and thyme. Adapted from Braised Chicken, from The Boston Cooking-School Cook Book (1896).

Oysters in Brown Sauce · The Boston Cooking-School Cook Book, 1896

A historic early American dish of oysters, butter, flour, oyster liquor and milk. Adapted from Oysters in Brown Sauce, from The Boston Cooking-School Cook Book (1896).

Celery Salad · Common Sense in the Household, 1871

A historic early American dish of boiled egg, raw egg, salad oil, white sugar and vinegar. Adapted from Celery Salad, from Common Sense in the Household (1871).

Salmon Croquettes · The Whitehouse Cookbook, 1887

A historic early American dish of cooked salmon, cream, butter, flour and eggs. Adapted from Salmon Croquettes, from The Whitehouse Cookbook (1887).

Election Cake · The Boston Cooking-School Cook Book, 1896

A historic early American dish of butter, bread dough, egg, brown sugar and sour milk. Adapted from Election Cake, from The Boston Cooking-School Cook Book (1896).

Devilled Crabs · The Boston Cooking-School Cook Book, 1896

A historic early American dish of crab meat, mushrooms, butter, flour and white stock. Adapted from Devilled Crabs, from The Boston Cooking-School Cook Book (1896).

Steamed Brown Bread · The Whitehouse Cookbook, 1887

A historic early American dish of white flour, graham flour, indian meal, soda and molasses. Adapted from Steamed Brown Bread, from The Whitehouse Cookbook (1887).

Oyster Bisque · The Boston Cooking-School Cook Book, 1896

A historic early American dish of oysters, white stock iii, stale bread crumbs, onion and celery. Adapted from Oyster Bisque, from The Boston Cooking-School Cook Book (1896).

Cream of Spinach · The Whitehouse Cookbook, 1887

A historic early American dish of spinach, fresh butter, nutmeg, strong stock and butter. Adapted from Cream of Spinach, from The Whitehouse Cookbook (1887).

Potato Salad · Common Sense in the Household, 1871

A historic early American dish of potato, rubbed through a cullender, a cup of chopped cabbage—white and firm, cucumber pickle, hard-boiled eggs and raw egg, well beaten. Adapted from Potato Salad, from Common Sense in the Household (1871).

Tomato Fritters · The Boston Cooking-School Cook Book, 1896

A historic early American dish of tomatoes, sugar, onion, few grains cayenne and butter. Adapted from Tomato Fritters, from The Boston Cooking-School Cook Book (1896).

Apple Pudding, Baked · The Whitehouse Cookbook, 1887

A historic early American dish of butter, sugar, eggs, juice and grated rind of 1 lemon and sound green tart apples. Adapted from Apple Pudding, Baked, from The Whitehouse Cookbook (1887).

Black Bean Soup · The Boston Cooking-School Cook Book, 1896

A historic early American dish of black beans, onion, celery, mustard and few grains cayenne. Adapted from Black Bean Soup, from The Boston Cooking-School Cook Book (1896).

Macaroni, Italian Style · The Boston Cooking-School Cook Book, 1896

A historic early American dish of macaroni, butter, flour, scalded milk and cheese. Adapted from Macaroni, Italian Style, from The Boston Cooking-School Cook Book (1896).

Green Corn Pudding · The Whitehouse Cookbook, 1887

A historic early American dish of full ears of sweet green corn, milk, eggs well beaten, half teacupful of flour and half teacupful butter. Adapted from Green Corn Pudding, from The Whitehouse Cookbook (1887).

Mashed Potatoes · The Boston Cooking-School Cook Book, 1896

A historic early American dish of potatoes, riced, butter, few grains pepper and hot milk. Adapted from Mashed Potatoes, from The Boston Cooking-School Cook Book (1896).

Luncheon Chicken · The Boston Cooking-School Cook Book, 1896

A historic early American dish of cold cooked chicken, butter, carrot, onion and flour. Adapted from Luncheon Chicken, from The Boston Cooking-School Cook Book (1896).

Hominy Gems · The Boston Cooking-School Cook Book, 1896

A historic early American dish of hominy, scalded milk, corn meal, sugar and butter. Adapted from Hominy Gems, from The Boston Cooking-School Cook Book (1896).

Cider Cake · Miss Leslie's Complete Cookery, 1851

A historic early American dish of currants, flour for dredging, nutmegs, powdered cinnamon and flour. Adapted from Cider Cake, from Miss Leslie's Complete Cookery (1851).

Mock Turtle Soup · The Boston Cooking-School Cook Book, 1896

A historic early American dish of calf's head, peppercorns, allspice berries, thyme and onion. Adapted from Mock Turtle Soup, from The Boston Cooking-School Cook Book (1896).

Fillet of Beef with Vegetables · The Boston Cooking-School Cook Book, 1896

A historic early American dish of fillet of beef, butter, cooked peas, carrots cut in fancy shapes and raisins. Adapted from Fillet of Beef with Vegetables, from The Boston Cooking-School Cook Book (1896).

Curried Vegetables · The Boston Cooking-School Cook Book, 1896

A historic early American dish of potatoes, carrots, turnip, canned peas and butter. Adapted from Curried Vegetables, from The Boston Cooking-School Cook Book (1896).

Venison Sausages · Common Sense in the Household, 1871

A historic early American dish of lean venison, fat salt pork, powdered sage, black pepper and cayenne. Adapted from Venison Sausages, from Common Sense in the Household (1871).

Rissoto Creole · The Boston Cooking-School Cook Book, 1896

A historic early American dish of butter, rice, highly seasoned brown stock, canned pimentoes and onion. Adapted from Rissoto Creole, from The Boston Cooking-School Cook Book (1896).

Bean (Dried) · Common Sense in the Household, 1871

A historic early American dish of kidney beans, rice beans, field beans,, salt pork, celery, cayenne pepper and lemon slices. Adapted from Bean (Dried), from Common Sense in the Household (1871).

Gingerbread Cakes, or Butter and Sugar Gingerbread · American Cookery, 1796

A historic early American dish of flour, nutmeg, ginger, sugar and spoons pearl ash dissolved in cream. Adapted from Gingerbread Cakes, or Butter and Sugar Gingerbread, from American Cookery (1796).

A Nice Indian Pudding · American Cookery, 1796

A historic early American dish of scalded milk, spoons fine indian meal, eggs, half pound raisins and butter. Adapted from A Nice Indian Pudding, from American Cookery (1796).

Moulded Salmon, Cucumber Sauce · The Boston Cooking-School Cook Book, 1896

A historic early American dish of salmon, sugar, flour, mustard and few grains cayenne. Adapted from Moulded Salmon, Cucumber Sauce, from The Boston Cooking-School Cook Book (1896).

Chicken and Oysters à la Métropole · The Boston Cooking-School Cook Book, 1896

A historic early American dish of butter, flour, cream, cold cooked chicken and oysters. Adapted from Chicken and Oysters à la Métropole, from The Boston Cooking-School Cook Book (1896).

Braised Leg of Mutton · The Boston Cooking-School Cook Book, 1896

A historic early American dish of leg of mutton, one-fourth cup butter, onion, carrot and turnip. Adapted from Braised Leg of Mutton, from The Boston Cooking-School Cook Book (1896).

Bologna Sausages · The Virginia Housewife; Or, Methodical Cook, 1824

A historic early American dish of bacon (fat and lean), veal, pork, suet and salt and pepper for seasoning. Adapted from Bologna Sausages, from The Virginia Housewife; Or, Methodical Cook (1824).

Corn Meal Griddle-Cakes (With Yeast) · The Whitehouse Cookbook, 1887

A historic early American dish of boiling milk, corn meal, white flour, home-made yeast and butter. Adapted from Corn Meal Griddle-Cakes (With Yeast), from The Whitehouse Cookbook (1887).

Molasses Fruit Cake · The Whitehouse Cookbook, 1887

A historic early American dish of teacupful of butter, teacupful of brown sugar, teacupfuls of cooking molasses, milk and soda. Adapted from Molasses Fruit Cake, from The Whitehouse Cookbook (1887).

Turnip Soup · Common Sense in the Household, 1871

A historic early American dish of knuckle of veal, well cracked, onion, winter, sweet marjoram and milk. Adapted from Turnip Soup, from Common Sense in the Household (1871).

Baked Halibut with Tomato Sauce · The Boston Cooking-School Cook Book, 1896

A historic early American dish of halibut, tomatoes, onion, sugar and butter. Adapted from Baked Halibut with Tomato Sauce, from The Boston Cooking-School Cook Book (1896).

Pork Pot-Pie · The Whitehouse Cookbook, 1887

A historic early American dish of ribs of lean salt pork, the fat of salt pork, potatoes, sour and eggs. Adapted from Pork Pot-Pie, from The Whitehouse Cookbook (1887).

Scalloped Brussels Sprouts · The Boston Cooking-School Cook Book, 1896

A historic early American dish of brussels sprouts, celery, butter, flour and and one-half cups scalded milk. Adapted from Scalloped Brussels Sprouts, from The Boston Cooking-School Cook Book (1896).

Braised Beef · The Boston Cooking-School Cook Book, 1896

A historic early American dish of beef from lower part of round, thin slices fat salt pork, peppercorns, carrot and turnip. Adapted from Braised Beef, from The Boston Cooking-School Cook Book (1896).

Parsnip Fritters · The Whitehouse Cookbook, 1887

A historic early American dish of parsnips, wheat flour, egg and lard. Adapted from Parsnip Fritters, from The Whitehouse Cookbook (1887).

New England Pumpkin Pie · Miss Leslie's Complete Cookery, 1851

A historic early American dish of stewed pumpkin, eggs, rich cream, sugar and quarter of an ounce of powdered mace. Adapted from New England Pumpkin Pie, from Miss Leslie's Complete Cookery (1851).