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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

696 recipesPage 12 of 29

Coffee custards archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

Coffee custards

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

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.

Graham Bread archival citation card

Baking Cited source

Est. 15 min prepEst. serves 4

Graham Bread

Graham Bread as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.

Spaghetti with Swiss cheese archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 4

Spaghetti with Swiss cheese

Marion Harland’s original method for Spaghetti with Swiss cheese, retained as a source transcription for modern discovery.

Dandelion tea archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

Dandelion tea

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

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.

Cocoanut cream puffs archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Cocoanut cream puffs

Cocoanut cream puffs, preserved from Marion Harland’s 1903 cookbook with ingredient cues including these cakes, while requiring care in their preparation, amply repay one for the time.

Marshmallow layer cake archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Marshmallow layer cake

Marshmallow layer cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add t.

Cream Dressing I, an original illustrative image based on the cited recipe

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.

Swiss fritters archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 4

Swiss fritters

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

After-dinner coffee archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

After-dinner coffee

Marion Harland’s original method for After-dinner coffee, retained as a source transcription for modern discovery.

Peach ice cream (No. 2) archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Peach ice cream (No. 2)

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

Mary’s favorite pudding archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 6

Mary’s favorite pudding

Mary’s favorite pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift twice with two cupfuls of whole wheat flour a heaping teaspoonful of baking-pow.

Stale bread griddle-cakes archival citation card

Breakfast Cited source

Est. 10 min prepEst. serves 4

Stale bread griddle-cakes

Stale bread griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.

Luncheon Rolls, an original illustrative image based on the cited recipe

Baking Cited source

Est. 25 min prepEst. serves 2

Luncheon Rolls

Luncheon Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.

Chocolate caramels (No. 1) archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Chocolate caramels (No. 1)

Marion Harland’s original method for Chocolate caramels (No. 1), retained as a source transcription for modern discovery.

Slippery-elm tea archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

Slippery-elm tea

Marion Harland’s original method for Slippery-elm tea, retained as a source transcription for modern discovery.

Cranberry pudding archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Cranberry pudding

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

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.

Baked Alaska, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Baked Alaska

Farmer’s period recipe for Baked Alaska, faithfully transcribed from the public-domain edition.

Oranges archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 4

Oranges

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

Rye Gems archival citation card

Breakfast Cited source

Est. 20 min prepEst. serves 2

Rye Gems

Start the day with Farmer’s original Rye Gems method, preserved as a source transcription.

Chocolate pudding archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 6

Chocolate pudding

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

Boiled frosting for cake archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Boiled frosting for cake

Boiled frosting for cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a saucepan half a cupful of water and a pound of granulated sugar and let it bo.