Railroad Recipes

Appetizers Salad Dressings Soups Main Courses Sauces Sides Desserts

The recipes on this page are authentic railroad recipes that were served on some of the most famous routes in North America during the heyday of rail travel. They have been selected from original railroad-issued recipe books for preparation and recreation by our volunteer crew for meals aboard our diner #469. Some recipes were selected due to their popularity at the time (for instance, nearly every railroad in the country served an omelet at every meal), while some offer unique twists on recipes that are still popular today. If you’ve eaten aboard our dining car for one of our special dinner events in Port Jervis, NY, chances are you’ve eaten one or more of the recipes listed below. More recipes are being added to this page every time we host a meal aboard the car, and now you can try out these amazing recipes in your own home!

If you are looking for a railroad’s take on a classic recipe and you don’t see it listed below, reach out to our researchers at info@toyx.org. We’ll be happy to help you find and plan a uniquely historic meal to prepare for your friends and family at home!

  • from Pennsylvania Railroad Dining Car Department Cooking and Service Instructions (Third Edition), pages 43 and 103

    Ingredients:

    2 tbsp butter

    ½ tsp paprika

    1 cup sliced onion

    1 cup sliced green pepper

    1 cup sliced mushrooms

    3 cups canned stewed tomatoes

    salt

    1 tsp sugar

    2 eggs

    1 tbsp milk

    Procedure:

    Creole Sauce:

    In 1 tbsp butter, saute paprika, onion, pepper, and mushrooms until soft. Then add tomatoes, sugar, and salt to taste, cover and let simmer until thick. No flour must be used to thicken this sauce, but reduce to proper consistency.

    Makes about 3-4 cups

    Omelet:

    Mix eggs and milk in bowl and beat with fork thoroughly. Season mixture with salt to taste. Grease omelet pan with 1 tbsp butter and preheat on high heat. Add egg mixture to pan, shaking back and forth quickly until mixture is set. Fold omelet away from you and turn onto a hot plate or platter. Do not under any circumstances turn the omelet over, as this tends to make it tough and leathery. Fill finished omelet with one kitchenspoonful of Creole Sauce.

    makes 1 serving

  • from Pennsylvania Railroad Dining Car Department Cooking and Service Instructions (Third Edition), page 43

    Ingredients:

    • 8 eggs

    • ¼ cup milk

    • salt

    • 2 onions, diced

    • 1 green pepper, diced

    • 2 kitchenspoonfuls cooked ham, diced

    • 1 tbsp butter

    Procedure:

    Saute onions, pepper, and ham together in pan until onions and peppers are soft but not browned. Mix eggs and milk in bowl and beat with fork thoroughly. Season mixture with salt to taste. Add onion/potato/ham saute to mixture.

    Grease omelet pan with butter and preheat on high heat. Use ¼ of mixture at a time in pan, shaking back and forth quickly until mixture is set. Fold omelet away from you and turn onto a hot plate or platter. Do not under any circumstances turn the omelet over, as this tends to make it tough and leathery. Repeat above process to make three more omelets until egg mixture is fully exhausted.

    makes 4 omelets

  • from the book Food on the Move: Dining on the Legendary Railway Journeys of the World, page 128

    Ingredients:

    • ⅓ cup white wine vinegar

    • Juice of half a lemon

    • 1 tbsp honey

    • 1 tbsp redcurrant jelly

    • 1 tbsp ketchup

    • 2 tsp Worcestershire sauce

    • ½ tsp salt

    • 1/2 tsp paprika

    • dash of Tabasco sauce (to taste)

    • 1 cup olive oil

    Procedure:

    Whisk together all the ingredients except the oil. Then add the oil in a thin stream, whisking constantly to emulsify the dressing. Cover and refrigerate before using as a dressing for green salads.

    makes about 1 ½ cups

  • from Pennsylvania Railroad Dining Car Department Cooking and Service Instructions (Third Edition), page 140

    Ingredients:

    • yolks of 4 hard boiled eggs

    • tarragon vinegar

    • 2 tsp paprika

    • 2 tsp celery salt

    • 2 tsp powdered sugar

    • 3 green peppers, chopped medium fine

    • 12 chives, cut very fine

    • 2 sprigs parsley, chopped fine

    • whites of 4 hard boiled eggs, chopped

    • juice of 1 lemon (strained)

    • ½ cup olive oil

    • 1 ½ cups mayonnaise

    Procedure:

    Make the egg yolks into a smooth paste with tarragon vinegar. Mix the yolk paste and remaining ingredients well together in a bowl in the order given above; beat with an egg whip. Transfer into a quart jar, cover tightly, and keep in refrigerator until used.

    makes 1 quart

  • from an original Union Pacific recipe card distributed to passengers

    Ingredients:

    • clove of garlic

    • ½ tbsp granulated sugar

    • ½ tsp salt

    • ½ tsp paprika

    • ¼ tsp dry mustard

    • juice of one lemon, strained

    • 2 tbsp vinegar

    • 1 whole egg

    • ⅓ cup olive oil

    • ½ cup salad oil (or vegetable oil)

    • 4 tbsp chili sauce

    Procedure:

    Rub the inside of a mixing bowl with the clove of garlic. Add sugar, salt, paprika, and mustard to bowl and mix thoroughly to absorb garlic flavor. Add lemon juice, vinegar, and egg, beating together vigorously using egg beater. Once beaten, gradually stir in olive oil and salad oil. Once emulsified, whip in chili sauce. Store in refrigerator until use.

    makes 1 pint

  • from Southern Pacific Company Special Recipes for Guidance of Chefs on Dining, Cafe and Coffee Shop Cars, page 48

    Ingredients:

    • 4 lbs. lean beef

    • 3 carrots

    • 1 leek

    • 1 sprig parsley

    • few branches of celery

    • 1 quart of tomatoes

    • 2 gallons jellied beef stock

    • 12 egg whites with shells

    • 2 oz. gelatine

    • cold water

    • thyme

    • crushed nutmeg

    • whole black peppers

    • allspice

    • salt

    Procedure:

    Put beef, carrots, leek, parsley, and celery through grinder (or blender). Add tomatoes, beef stock, egg whites and shells, and gelatine, soaked in cold water. Season with thyme, nutmeg, black peppers, allspice, and salt. Mix, put on fire, and stir until thoroughly heated. Clear, then let simmer for two hours after clearing. Strain through cloth, let cool, and refrigerate. If served alone, serve in cup - can be served jellied or warm.

    May also be used as an ingredient for other soups or sauces.

    makes about 2 gallons

  • from the book Chesapeake & Ohio Dining Car Recipes, page 10

    Ingredients:

    • ½ cup of lard

    • 2 medium-sized onions, sliced

    • 2 stems of celery, sliced

    • 10 carrots, sliced

    • 2 bay leaves

    • 1 pinch of thyme

    • 1 clove of garlic, chopped fine

    • 1 cup of flour

    • 1 ¼ gallons of hot water

    • 4 tablespoons of chicken base

    • 1 tablespoon of butter

    • 1 cup of cream

    • salt and pepper to taste

    Procedure:

    Heat lard in pot, add onion, celery, carrots, bay leaves, thyme, and garlic. Smother well without browning. Then add flour, blend well, and cook for two minutes. Add hot water and chicken base and cook for 35 minutes. Strain with pressure through a fine strainer. Add cream and butter, check seasoning.

    makes 1 gallon

  • from Standard Recipe Book, item 3-T

    Ingredients:

    • ½ gallon clams

    • ¼ pound fat salt pork

    • 1 large onion, chopped fine

    • 1 cup flour

    • 2 quarts milk, scalded

    • 2 cups diced potatoes

    • salt and pepper to taste

    Procedure:

    Cook diced potatoes and set aside. Cook clams for 20 minutes. Strain off clam juice and save it, then chop clams very fine. Chop salt pork very fine and try out (cook over low heat to separate fat). Add chopped onion and fry in fat until pork is dry and onion is cooked but not browned. Strain, saving pork, onion, and strained fat (should be about 1 cup).

    Place fat back into saucepan and add flour and stir until smooth (making a roux). Add scalded milk and stir until mixture thickens, then let it boil 2 minutes to prevent burning. Add chopped clams, clam juice, cooked pork, cooked onion, and previously cooked potatoes. Add salt and pepper to taste.

    makes 24 portions

  • from Atlantic Coast Line Dining Car Cookbook, page 40

    Ingredients:

    • 1 chicken

    • salt

    • pepper

    • flour

    • clear frying oil

    Procedure:

    Completely disjoint chicken (remove legs from thighs, and remove thighs and wings from breasts), leaving eight pieces (two wings, two breasts, two thighs, two legs). Put about 3-4 inches of frying oil in pot and preheat to about 325 degrees. Sprinkle all with salt and pepper, then roll in flour (do not use batter). Fry chicken pieces until golden brown and thoroughly done (typically 3-5 minutes per side, until all breading is crispy and meat thermometer registers 165 degrees). Each serving shall be ½ chicken (one breast, thigh, leg, and wing). Place chicken on paper towels or wire rack to drain excess oil prior to serving.

    (This dish was typically served in a plastic basket lined with a paper doily. The chicken was placed alongside - never atop - homemade French fries and garnished with a sprig of parsley.)

    makes 2 servings

  • from Erie-Lackawanna Railroad Dining Service: Erie Lackawanna Recipes, page 42

    Ingredients:

    • 1 quart red vinegar

    • 3 sliced lemons

    • 1 tbsp crushed red pepper

    • 1 quart tomato puree

    • 1 tsp black pepper

    • 6 cloves garlic

    • 1 tsp dry mustard

    • 1 bottle ketchup

    • ½ cup sugar

    • 1 ½ sticks butter

    • 1 ½ tbsp mixed pickling spices

    • salt (to taste)

    • 4 tbsp liquid smoke (optional; see below)

    Procedure:

    Place vinegar in large pot first, then the rest of the ingredients and cook over slow fire until until well blended and thickened. [Tip - consider putting the pickling spices, sugar, red pepper, garlic, and salt in a blender or food processor prior to adding to pot.] If meat is cooked in oven, add four tablespoons of liquid smoke; if meat is cooked over charcoal grill, liquid smoke is unnecessary. Don’t use this sauce until meat is nearly done.

    While meat is cooking, if over grill, sprinkle with mixture of oil, water, and a little vinegar.

    This amount can be cut to suit your needs, or made in above quantity and refrigerated. It is a good basic sauce for all meat. All good barbecue sauces must have three things: sweet-sour-hot.

    makes about ¾ gallon

  • from Southern Pacific Company Special Recipes for Guidance of Chefs on Dining, Cafe and Coffee Shop Cars, page 27

    Ingredients:

    • 1 onion, chopped very fine

    • ½ cup tarragon vinegar

    • 8 egg yolks

    • ¼ cup consomme (see recipe under soups)

    • 1 lb. (4 sticks) melted butter

    • 1 teaspoon parsley, chopped

    • ¼ teaspoon white pepper

    • 1 teaspoon meat glace (consomme reduced until thick, then cooled - again, see recipe under soups)

    Procedure:

    Let onions simmer in vinegar until soft and vinegar is well reduced. Whip egg yolk and consomme in double boiler until well heated and beginning to thicken. Add butter gradually, and continue beating until thick. Season, add parsley, add onions, and flavor with glace. Do not keep in too hot a place. Can be served over steak, vegetables, etc. or on the side.

    makes about 10-12 servings

  • from Seaboard Railroad Dining Car Manual, page 95A

    Ingredients:

    • 1 tsp parsley, finely chopped

    • juice of 1 lemon

    • 1 cup soft butter

    Procedure:

    Work parsley and lemon juice into butter. Roll out mixture into a roll about 1 ½ inches in diameter. Wrap in waxed paper and chill. Chef to place ½ inch slice on top of each portion of fish (or meat) at time of service.

    makes about 5-6 servings

  • from Pennsylvania Railroad Dining Car Department Cooking and Service Instructions (Third Edition), page 121

    Ingredients:

    • 1 pint of mayonnaise

    • 1 ½ dill pickles (chopped very fine, well drained)

    • ¼ bunch of parsley (chopped very fine)

    • 1 onion (chopped very fine)

    • 3 ⅓ quarts of finely shredded, dried white cabbage

    Procedure:

    Mix the relish, onions, and parsley well together in a bowl. Then add the mayonnaise and stir well. Add in cabbage and mix well. Keep well chilled. Serve about ⅓ cup.

    makes about 40 servings

  • from the book The Harvey House Cookbook: Memories of Dining along the Santa Fe Railroad, page 97

    Ingredients:

    • 6 medium-sized potatoes

    • ¼ cup butter

    • pinch of nutmeg

    • ⅛ tsp white pepper

    • 1 tsp salt

    • 2 tbsp milk

    • 1 egg, lightly beaten

    • 1 egg yolk, lightly beaten

    • 1 egg beaten with 1 tsp cold water (for glaze)

    Procedure:

    Boil the potatoes and allow to cool. Peel and mash the potatoes and measure four cups’ worth. Beat butter, nutmeg, pepper, salt, milk, egg, and egg yolk into the potatoes.

    Preheat broiler. Fill a pastry bag fitted with a large rosette tip with the potato mixture and press out onto a lightly greased baking sheet, forming 12 spiral cones about 2 ½ inches in diameter. Or, simply spoon potatoes into 12 mounds. Brush lightly with egg glaze. Broil five inches from heat for three to five minutes until lightly browned, then serve.

    makes 6 servings (2 per serving)

  • from Atlantic Coast Line Dining Car Cookbook, page 41

    Ingredients:

    • large potatoes

    • clear frying oil

    Procedure:

    Potatoes should be cut to ½ inch thickness and ½ inch width, with each piece extending the length of the potato. Ends shall be squared. Use larger potatoes to get as near a uniform size as possible.

    Put about 3-4” of frying oil into pot and preheat to about 325 degrees. Fry potato strips until hot, crisp, and thoroughly cooked (about 4-5 minutes). Fry only in single-serving batches (about 14-18 fries per batch), as too many at once can affect the oil temperature and create soggy fries. Fries that are brown and crispy on the outside and undercooked inside are the result of oil that is too hot.

    one serving is 14-18 fries

  • from The Southern Railway Dining Car Cookbook, page 31

    NOTE: This pie uses a bottom crust ONLY.

    Ingredients:

    Pie Crust:

    • 3 cups flour

    • ¼ cup butter

    • ¾ cup ice water

    • 1 tsp salt

    • ½ cup shortening

    Pie Filling:

    • 1 cup sugar

    • 1 cup light corn syrup

    • ½ cup butter

    • 1 cup semisweet chocolate chips

    • 4 eggs, lightly beaten

    • ¼ cup bourbon

    • 1 tsp vanilla extract

    • ¼ tsp salt

    • 1 cup pecan pieces

    Procedure:

    Pie Crust:

    Sift flour and salt together in a mixing bowl. Cut in butter and shortening and work until well mixed and of coarse grain. Add ice water and mix well together. Pat dough together into solid lump, covering with damp towel, and place on platter in refrigerator. Once cool, line a pie dish with the dough.

    Pie Filling:

    Preheat oven to 325 degrees. Combine sugar, corn syrup, and butter in a small saucepan and cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Stir in chocolate chips. Cool slightly. Beat eggs, bourbon, vanilla, and salt in a large bowl. Gradually add chocolate/sugar mixture to bowl, beating well with a wire whisk. Add pecans to mixture and pour into pie dish that has been lined with dough. Bake for 50 to 55 minutes or until set. Serve warm or chilled.

    makes 1 pie

  • from the book Dining By Rail, page 209

    Ingredients:

    • 1 ½ cups sugar

    • 1 ½ oz. butter, softened

    • ½ cup light cream

    • 1 cup milk

    • 4 whole eggs

    • ¼ cup molasses

    • 1 tsp. pumpkin spice

    • pinch of salt

    • one 2 ½ lb. can pumpkin

    • 2 pie crusts worth of dough (make your own, or use Southern Railway recipe included with Kentucky Bourbon Chocolate Pecan Pie recipe above)

    Procedure:

    Preheat oven to 375 degrees. In large mixing bowl, combine sugar, butter, cream, milk, eggs, molasses, spice, and salt, and beat thoroughly. Add pumpkin. Continue beating until very smooth. Line two 9-inch pie tins with unbaked dough and fill with filling. Bake about 45-60 minutes, until knife inserted into pie at least 1 inch away from crust comes out clean.

    makes 2 pies