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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

109 recipesPage 2 of 5

A good green pea soup archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

A good green pea soup

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

Grape fruit archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Grape fruit

Grape fruit, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the fruit in half, crosswise, and with a sharp knife remove all the bitter white.

Pea Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Pea Soup

A turn-of-the-century lunch recipe featuring marrowfat peas, with the original instructions and source page intact.

Lima bean soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Lima bean soup

Lima bean soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook the beans in thin soup stock until they fall to pieces.

Orange salad archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 4

Orange salad

Orange salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and divide the oranges into lobes, then cut each of these into three pieces.

Peach salad archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 4

Peach salad

Peach salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare a quart of ripe yellow peaches, and cut into thin slices.

Apple and celery salad archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 4

Apple and celery salad

Apple and celery salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut enough crisp celery into small bits to make a cupful.

Boiled Dressing II archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 6

Boiled Dressing II

Boiled Dressing II from the 1910 table, preserved for modern discovery with its original citation.

Vermicelli soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Vermicelli soup

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

Nasturtium salad archival citation card

Picnic Cited source

Est. 10 min prepEst. serves 4

Nasturtium salad

Nasturtium salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut fine the heart of a large bunch of celery, mince a tablespoonful of parsley and .

White Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 2

White Soup

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

Egg Balls II archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

Egg Balls II

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

1910 Spanish Omelet with Tomato-Caper Sauce, an original illustrative image based on the cited recipe

Brunch Cited source

12 min prepserves 3

1910 Spanish Omelet with Tomato-Caper Sauce

A folded French-style omelet surrounded by a savory tomato, onion, mushroom, caper, and green-pepper sauce.

Spring Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Spring Soup

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

Cream Dressing I archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 6

Cream Dressing I

Cream Dressing I from the 1910 table, preserved for modern discovery with its original citation.

Cream of Mushroom Soup archival citation card

Lunch Cited source

Est. 25 min prepEst. serves 4

Cream of Mushroom Soup

A turn-of-the-century lunch recipe featuring lb. mushrooms, with the original instructions and source page intact.

Eel soup archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

Eel soup

Eel soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two pounds of eels, cleaned and cut into inch-lengths.

Artichoke soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Artichoke soup

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

Almond Soup archival citation card

Lunch Cited source

Est. 30 min prepEst. serves 4

Almond Soup

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

Clam and Tomato Bisque archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Clam and Tomato Bisque

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

Savory rice soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 2

Savory rice soup

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

Oil Dressing II archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 6

Oil Dressing II

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

“Linsen,” or lentil soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

“Linsen,” or lentil soup

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

Green pea broth (No. 1) archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Green pea broth (No. 1)

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