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

614 recipesPage 20 of 26

Russian Sauce, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 6

Russian Sauce

The original 1910 method for Russian Sauce, presented as a faithful archival transcription.

Rice Waffles archival citation card

Breakfast Cited source

Est. 20 min prepEst. serves 2

Rice Waffles

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

Nesselrode pudding archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Nesselrode pudding

Nesselrode pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a rich custard of eight eggs and a quart of milk.

Sweet potato and chestnut croquettes archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 6

Sweet potato and chestnut croquettes

Marion Harland’s original method for Sweet potato and chestnut croquettes, retained as a source transcription for modern discovery.

Onion or soubise sauce archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Onion or soubise sauce

Marion Harland’s original method for Onion or soubise sauce, retained as a source transcription for modern discovery.

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.

Chocolate Filling archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 6

Chocolate Filling

A classic 1910 sweet built around squares chocolate, with Farmer’s original method and page citation.

Cauliflower au gratin archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Cauliflower au gratin

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

Stewed carrots archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 4

Stewed carrots

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

Almond Omelet, Caramel Sauce archival citation card

Breakfast Cited source

Est. 10 min prepEst. serves 6

Almond Omelet, Caramel Sauce

Start the day with Farmer’s original Almond Omelet, Caramel Sauce method, preserved as a source transcription.

Ham toast archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 2

Ham toast

Ham toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mince the lean of two slices of cooked ham very finely.

Creamed young beets archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 4

Creamed young beets

Creamed young beets, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cook with two inches of the stem on to prevent bleeding, and do not clip the tap roo.

Berkshire Muffins, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 20 min prepEst. serves 2

Berkshire Muffins

A historical breakfast preparation centered on corn meal, directly cited to Farmer’s 1910 edition.

Deviled clams (No. 2) archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 4

Deviled clams (No. 2)

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

Graham Muffins I archival citation card

Breakfast Cited source

Est. 15 min prepEst. serves 4

Graham Muffins I

Start the day with Farmer’s original Graham Muffins I method, preserved as a source transcription.

Salmi of liver archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 4

Salmi of liver

Salmi of liver, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil a calf’s liver for one hour in slightly salted water, and let it get cold.

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.

Sour milk corn-meal griddle-cakes archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 2

Sour milk corn-meal griddle-cakes

Marion Harland’s original method for Sour milk corn-meal griddle-cakes, retained as a source transcription for modern discovery.

Candied peaches archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 4

Candied peaches

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

Tomato Sauce archival citation card

Breakfast Cited source

Est. 15 min prepEst. serves 6

Tomato Sauce

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

Cream toast archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 6

Cream toast

Cream toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including toast, and proceed as in last recipe, but dipping each slice in hot salted milk inst.

Cornstarch hasty pudding archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Cornstarch hasty pudding

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