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 24 of 26

Iced coffee archival citation card

Party Cited source

Est. 10 min prepEst. serves 6

Iced coffee

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

Hoarhound candy (made from fresh leaves) archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Hoarhound candy (made from fresh leaves)

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

Bortchock Soup archival citation card

Lunch Cited source

Est. 25 min prepEst. serves 4

Bortchock Soup

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

Cream sauce archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 2

Cream sauce

Cream sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including work two tablespoonfuls of butter into a half cupful of sugar, then the beaten yolks.

French Omelet, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 15 min prepEst. serves 4

French Omelet

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

Oyster cutlets archival citation card

Dinner Cited source

Est. 15 min prepEst. serves 2

Oyster cutlets

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

Scrambled Eggs with Tomato Sauce archival citation card

Breakfast Cited source

Est. 15 min prepEst. serves 6

Scrambled Eggs with Tomato Sauce

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

Mushroom Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 2

Mushroom Soup

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

Milk porridge archival citation card

Breakfast Cited source

Est. 10 min prepEst. serves 4

Milk porridge

Milk porridge, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a pint of milk to boiling.

Lemon Salmon Croquettes, an original illustrative image based on the cited recipe

Seafood Cited source

25 min prepserves 4

Lemon Salmon Croquettes

Flaked salmon and thick white sauce chilled, shaped, crumbed, and shallow-fried until crisp and golden.

Grape fruit archival citation card

Lunch Cited source

Est. 10 min prepEst. serves 4

Grape fruit

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

Baked Bean Soup archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 2

Baked Bean Soup

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

Hickory nut candy archival citation card

Dessert Cited source

Est. 10 min prepEst. serves 6

Hickory nut candy

Hickory nut candy, preserved from Marion Harland’s 1903 cookbook with ingredient cues including prepare half a cupful of hickory nut kernels by chopping them.

Breakfast stew of squirrels archival citation card

Breakfast Cited source

Est. 10 min prepEst. serves 4

Breakfast stew of squirrels

Breakfast stew of squirrels, preserved from Marion Harland’s 1903 cookbook with ingredient cues including lay in vinegar and water for an hour.

Broiled salt mackerel archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled salt mackerel

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

Eggs à la Goldenrod archival citation card

Breakfast Cited source

Est. 25 min prepEst. serves 4

Eggs à la Goldenrod

Start the day with Farmer’s original Eggs à la Goldenrod method, preserved as a source transcription.

Corn chowder archival citation card

Lunch Cited source

Est. 20 min prepEst. serves 4

Corn chowder

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

French Dressing, an original illustrative image based on the cited recipe

Picnic Cited source

Est. 10 min prepEst. serves 6

French Dressing

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

Bread sauce archival citation card

Breakfast Cited source

Est. 10 min prepEst. serves 4

Bread sauce

Bread sauce, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a cupful of milk and season with a tablespoonful of butter, salt and pepper to .

Creamed lobster archival citation card

Dinner Cited source

Est. 20 min prepEst. serves 4

Creamed lobster

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

Peanut brittle archival citation card

Dinner Cited source

Est. 10 min prepEst. serves 4

Peanut brittle

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

Lemon pie with crust archival citation card

Dessert Cited source

Est. 15 min prepEst. serves 2

Lemon pie with crust

Lemon pie with crust, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs light and stir into them two cupfuls of sugar.

Celery toast archival citation card

Breakfast Cited source

Est. 10 min prepEst. serves 4

Celery toast

Celery toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including with a thin white sauce, seasoning with paprika, salt and a dash of onion juice.

Bread Omelet archival citation card

Breakfast Cited source

Est. 15 min prepEst. serves 4

Bread Omelet

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