A growing cited recipe library

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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

149 recipesPage 5 of 7

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

Picnic Cited source

Est. 20 min prepEst. serves 6

Oil Dressing I

A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.

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.

Lobster Chowder archival citation card

Lunch Cited source

Est. 25 min prepEst. serves 4

Lobster Chowder

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

Tomato and bean soup archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

Tomato and bean soup

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

Salmon Soup archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

Salmon Soup

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

French onion soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

French onion soup

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

Asparagus Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Asparagus Soup

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

Mock-turtle bean soup archival citation card

Lunch Cited source

Est. 15 min prepEst. serves 4

Mock-turtle bean soup

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

German Chowder archival citation card

Lunch Cited source

Est. 40 min prepEst. serves 2

German Chowder

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

Chicken salad archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 4

Chicken salad

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

Celery Soup II, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 15 min prepEst. serves 4

Celery Soup II

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

Red tomato soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Red tomato soup

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

Ox-tail soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Ox-tail soup

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

Oil-and-Vinegar Potato Salad with Beets & Egg, an original illustrative image based on the cited recipe

Picnic Cited source

20 min prepserves 6

Oil-and-Vinegar Potato Salad with Beets & Egg

A mayonnaise-free picnic salad from 1910, finished with hard-cooked egg, red beets, chives, and parsley.

Okra soup archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Okra soup

Okra soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a quart of chicken stock stir two slices of corned ham, minced, a chopped onion.

Cucumber salad archival citation card

Picnic Cited source

Est. 20 min prepEst. serves 4

Cucumber salad

Cucumber salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash well in cold water.

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

Picnic Cited source

Est. 20 min prepEst. serves 6

Cream Dressing II

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

Simple lettuce salad archival citation card

Picnic Cited source

Est. 10 min prepEst. serves 4

Simple lettuce salad

Simple lettuce salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including while you do this the waitress or butler should set before you the oil, vinegar, pep.

Bean and beet salad archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 4

Bean and beet salad

Bean and beet salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a half cupful of small kidney beans.

Oyster salad archival citation card

Picnic Cited source

Est. 15 min prepEst. serves 4

Oyster salad

Oyster salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if you can not get these, cut each oyster in half, but do not chop them.

White Soup Stock I, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 6

White Soup Stock I

Farmer’s concise method for White Soup Stock I, transcribed from the public-domain 1910 cookbook.

A macedoine salad archival citation card

Picnic Cited source

Est. 20 min prepEst. serves 4

A macedoine salad

A macedoine salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cup of green peas, boiled and cold, and the same of string beans cut into half-i.

Cabbage salad archival citation card

Picnic Cited source

Est. 10 min prepEst. serves 4

Cabbage salad

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

Lenten salad archival citation card

Picnic Cited source

Est. 10 min prepEst. serves 4

Lenten salad

Lenten salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fill the center of the dish with cold boiled or baked fish, cut into pieces, and pou.