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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

200 recipesPage 7 of 9

Macaroni piquante, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Macaroni piquante

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

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.

Onion or soubise sauce, an original illustrative image based on the cited recipe

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.

Practical Chicken Curry, an original illustrative image based on the cited recipe

Dinner Cited source

Est. Timing not statedEst. Yield not stated

Practical Chicken Curry

A frugal early-20th-century chicken curry designed for an American household pantry.

Cauliflower au gratin, an original illustrative image based on the cited recipe

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, an original illustrative image based on the cited recipe

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.

Ham toast, an original illustrative image based on the cited recipe

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, an original illustrative image based on the cited recipe

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.

Deviled clams (No. 2), an original illustrative image based on the cited recipe

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.

Salmi of liver, an original illustrative image based on the cited recipe

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.

Sour milk corn-meal griddle-cakes, an original illustrative image based on the cited recipe

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, an original illustrative image based on the cited recipe

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.

Broiled ripe tomatoes (No. 1), an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled ripe tomatoes (No. 1)

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

Eggs in cases, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Eggs in cases

Eggs in cases, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a small piece of butter in each and a little chopped parsley or onion.

Tomato and Eggs, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 6

Tomato and Eggs

A practical 1927 tomato-and-egg dish with the sweet-savory balance familiar to many modern home cooks.

Fig filling, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Fig filling

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

Fish-balls, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 25 min prepEst. serves 4

Fish-balls

Fish-balls, preserved from Marion Harland’s 1903 cookbook with ingredient cues including if salt cod be used, shred it finely and soak six hours.

Fish omelet, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Fish omelet

Fish omelet, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make about a half pint of white roux, add a piece of butter about the size of an egg.

Buttered shrimps, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Buttered shrimps

Buttered shrimps, preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat two tablespoonfuls of butter in a saucepan.

Thin White Sauce, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 6

Thin White Sauce

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

A New England pot-roast, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

A New England pot-roast

A New England pot-roast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pour in a cupful of boiling water, add two slices of onion, cover closely and cook g.

Mashed potatoes, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Mashed potatoes

Mashed potatoes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tab.

Roast pork, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 4

Roast pork

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

Potato biscuits, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 4

Potato biscuits

Potato biscuits, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and mash six or eight potatoes.