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Every live recipe links to its original public-domain source. Twelve featured recipes are modern WorkLife adaptations; 888 archive recipes preserve measured source-text ingredient cues and original methods without pretending they were independently kitchen-tested. See our sourcing standard.

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Meal:All Breakfast Lunch Dinner Brunch Dessert Party Picnic Snack

Diet:All Vegetarian Vegan Pescatarian Gluten-free Dairy-free High-protein High-fiber

Equipment:All One Pot Oven Skillet Stovetop

Collection:All Breakfast Baking Brunch Soup Vegetable Picnic Casserole Leftovers Seafood Dessert Lunch Dinner Party

454 recipesPage 17 of 19

Potato biscuits archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 4

Potato biscuits

Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.

Anchovy Butter archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Anchovy Butter

The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.

Squash fritters archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 4

Squash fritters

Marion Harland’s original method for Squash fritters, retained as a source transcription for modern discovery.

French Fruit Salad, an original illustrative image based on the cited recipe

Picnic Cited source

Est. 20 min prepEst. serves 4

French Fruit Salad

A portable historic recipe using oranges, drawn directly from Farmer’s public-domain cookbook.

Kohlrabi with leaves archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 4

Kohlrabi with leaves

Marion Harland’s original method for Kohlrabi with leaves, retained as a source transcription for modern discovery.

Sweetbreads with celery salad archival citation card

Picnic Cited source

Est. 10 min prepEst. serves 4

Sweetbreads with celery salad

Marion Harland’s original method for Sweetbreads with celery salad, retained as a source transcription for modern discovery.

Raw tomatoes and whipped cream archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 6

Raw tomatoes and whipped cream

A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.

Egg Balls I archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Egg Balls I

A turn-of-the-century lunch recipe featuring yolks 2 “hard-boiled” eggs, with the original instructions and source page intact.

Broiled sweetbreads archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled sweetbreads

Broiled sweetbreads, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten min.

Rice waffles archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 2

Rice waffles

Marion Harland’s original method for Rice waffles, retained as a source transcription for modern discovery.

Chestnut Purée, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 4

Chestnut Purée

A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.

Peanut butter for sandwiches archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Peanut butter for sandwiches

Peanut butter for sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including shell and skin freshly-roasted peanuts and pound or grind them to a fine powder.

Creamed panned oysters archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Creamed panned oysters

Marion Harland’s original method for Creamed panned oysters, retained as a source transcription for modern discovery.

String Bean Soup archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

String Bean Soup

A turn-of-the-century lunch recipe featuring white stock i, ii, or iii, with the original instructions and source page intact.

Noodles, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 2

Noodles

Farmer’s concise method for Noodles, transcribed from the public-domain 1910 cookbook.

Chocolate soufflé archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Chocolate soufflé

Marion Harland’s original method for Chocolate soufflé, retained as a source transcription for modern discovery.

Maple frappé archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

Maple frappé

Marion Harland’s original method for Maple frappé, retained as a source transcription for modern discovery.

Duchess Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 2

Duchess Soup

A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.

Rice pudding as a vegetable archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Rice pudding as a vegetable

Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.

Victoria Punch, an original illustrative image based on the cited recipe

Party Cited source

Est. 20 min prepEst. serves 6

Victoria Punch

Farmer’s original Victoria Punch preparation, ready to browse with transparent provenance.

Broiled bluefish archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled bluefish

Marion Harland’s original method for Broiled bluefish, retained as a source transcription for modern discovery.

Strawberry punch archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

Strawberry punch

Marion Harland’s original method for Strawberry punch, retained as a source transcription for modern discovery.

Boiled sponge cake (No. 2) archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Boiled sponge cake (No. 2)

A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.

Boiled orange pudding (2) archival citation card

Dessert Cited source

Est. 25 min prepEst. serves 6

Boiled orange pudding (2)

Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.