Dinner Cited sourceRum Sauce
The original 1910 method for Rum Sauce, presented as a faithful archival transcription.
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; the expanded archive preserves the original ingredients and method 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 cart34 recipesPage 1 of 2
Dinner Cited source
Dinner Cited sourceBroiled Oysters
The original 1910 method for Broiled Oysters, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceBanana Fritters I
The original 1910 method for Banana Fritters I, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceSoufflé au Rhum
The original 1910 method for Soufflé au Rhum, presented as a faithful archival transcription.
View recipe
Soup Cited sourceFannie Farmer’s Cream of Tomato Soup
A smooth milk-and-tomato soup whose carefully sequenced method keeps the dairy creamy instead of curdled.
View recipe
Dinner Cited sourceHollandaise Sauce I
The original 1910 method for Hollandaise Sauce I, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceOyster and Macaroni Croquettes
The original 1910 method for Oyster and Macaroni Croquettes, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceChestnut Roulettes
The original 1910 method for Chestnut Roulettes, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceBatter III
The original 1910 method for Batter III, presented as a faithful archival transcription.
View recipe
Dinner Cited sourcePotato Apples
A historic dinner preparation beginning with hot riced potatoes, preserved with an exact page-level citation.
View recipe
Dinner Cited sourceGnocchi à la Romaine
The original 1910 method for Gnocchi à la Romaine, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceCheese Croquettes
The original 1910 method for Cheese Croquettes, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceDevilled Tomatoes
The original 1910 method for Devilled Tomatoes, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceSwedish Timbales
The original 1910 method for Swedish Timbales, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceDrawn Butter Sauce
The original 1910 method for Drawn Butter Sauce, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceDevilled Scallops
The original 1910 method for Devilled Scallops, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceBeefsteak à la Henriette
A historic dinner preparation beginning with butter, preserved with an exact page-level citation.
View recipe
Dinner Cited sourceCreamed Oysters
The original 1910 method for Creamed Oysters, presented as a faithful archival transcription.
View recipe
Casserole Cited sourceBreadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
View recipe
Baking Cited sourceClassic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
View recipe
Dinner Cited sourceBrown Sauce I
The original 1910 method for Brown Sauce I, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceBatter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceBatter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
View recipe
Dinner Cited sourceBrown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
View recipe