I was always impressed with the organization in the 1937 book
The Alice Bradley Menu Cook Book: Menus, Marketing, and Recipes, where she says to keep an eye on one's staples "and order more" when needed, and where she lists something under "Market Order" every day but Sunday, with a much larger order for Saturday afternoon or evening. She says her recommended normal daily deliveries are for the most perishables, though she assumes all her readers have refrigerators so she includes items that will last long enough that way. She also mentions to substitute home-grown when available.
Here are histories of grocery delivery I've run across; I've not done research on this myself:
from Boston University:
https://www.bu.edu/bhr/2015/02/01/780/
from Wikipedia with a fascinating though just 3-sentence-long worldwide history:
https://en.wikipedia.org/wiki/Food_delivery
