Breakfast Cited source
Baked milk toast
Baked milk toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including trim off the crust from slices nearly half an inch thick.
View recipeA growing cited recipe library
Describe dinner. Find the right match.
Search naturally—“kid-friendly vegetarian dinners under 35 minutes without mushrooms”—and WorkLife AI will interpret the constraints for you.
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.
WorkLife AI beta
Understands time, dietary needs, ingredients, exclusions, leftovers, and cleanup.
Build a complete smart cart696 recipesPage 13 of 29
Breakfast Cited source
Rich Corn Cake
Start the day with Farmer’s original Rich Corn Cake method, preserved as a source transcription.
View recipe
Lunch Cited source
Noodles for soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
View recipe
Lunch Cited source
Almond Soup
A turn-of-the-century lunch recipe featuring almonds, with the original instructions and source page intact.
View recipe
Dessert Cited source
Chocolate loaf cake (No. 2)
Chocolate loaf cake (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.
View recipe
Breakfast Cited source
Buttered toast
Buttered toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the crusts from thin slices of stale bread and toast them over a clear fire to a.
View recipe
Dinner Cited source
Stuffed dates
Marion Harland’s original method for Stuffed dates, retained as a source transcription for modern discovery.
View recipe
Breakfast Cited source
Rye Drop Cakes
Start the day with Farmer’s original Rye Drop Cakes method, preserved as a source transcription.
View recipe
Dinner Cited source
Boiled rice
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
View recipe
Lunch Cited source
Creole chowder
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
View recipe
Lunch Cited source
Clam and Tomato Bisque
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
View recipe
Dessert Cited source
Fruit cake (No. 1)
Fruit cake (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of butter.
View recipe
Breakfast Cited source
Graham bread (No. 1)
Graham bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including set a sponge over night, as for white bread, and in the morning work into it a cup o.
View recipe
Breakfast Cited source
One Egg Muffins I
Start the day with Farmer’s original One Egg Muffins I method, preserved as a source transcription.
View recipe
Dinner Cited source
Currant bun
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
View recipe
Dessert Cited source
Hot maple sauce for vanilla ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
View recipe
Dessert Cited source
French tapioca custard
French tapioca custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand fo.
View recipe
Breakfast Cited source
Buttermilk bread
Buttermilk bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a chopping-bowl put a quart of flour which has been sifted three times with hal.
View recipe
Breakfast Cited source
Cream Scones
Start the day with Farmer’s original Cream Scones method, preserved as a source transcription.
View recipe
Breakfast Cited source
Corn bread made of southern meal
A page-cited historical breakfast recipe from Marion Harland, transcribed with its original method.
View recipe
Dessert Cited source
Creamed peach pie (No. 1)
Creamed peach pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sprinkle thickly with sugar, and fit on an upper crust.
View recipe
Breakfast Cited source
Mushrooms on toast
Mushrooms on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and broil fresh mushrooms, spread them with butter, dust with salt and pepper, .
View recipe
Dinner Cited source
Smothered rabbits
Marion Harland’s original method for Smothered rabbits, retained as a source transcription for modern discovery.
View recipe
Dinner Cited source
Drawn Butter Sauce
The original 1910 method for Drawn Butter Sauce, presented as a faithful archival transcription.
View recipe