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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

709 recipesPage 13 of 30

Baked Alaska, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Baked Alaska

Farmer’s period recipe for Baked Alaska, faithfully transcribed from the public-domain edition.

Oranges, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 4

Oranges

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

Rye Gems, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 20 min prepEst. serves 2

Rye Gems

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

Chocolate pudding, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Chocolate pudding

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

Boiled frosting for cake, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

Boiled frosting for cake

Boiled frosting for cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a saucepan half a cupful of water and a pound of granulated sugar and let it bo.

Baked milk toast, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 20 min prepEst. serves 4

Baked milk toast

Baked milk toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including trim off the crust from slices nearly half an inch thick.

Rich Corn Cake, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 20 min prepEst. serves 2

Rich Corn Cake

Start the day with Farmer’s original Rich Corn Cake method, preserved as a source transcription.

Noodles for soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 15 min prepEst. serves 4

Noodles for soup

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

Almond Soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 30 min prepEst. serves 4

Almond Soup

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

Chocolate loaf cake (No. 2), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

Chocolate loaf cake (No. 2)

Chocolate loaf cake (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk.

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

Breakfast Cited source

Est. 10 min prepEst. serves 4

Buttered toast

Buttered toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut the crusts from thin slices of stale bread and toast them over a clear fire to a.

Stuffed dates, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Stuffed dates

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

Rye Drop Cakes, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 15 min prepEst. serves 2

Rye Drop Cakes

Start the day with Farmer’s original Rye Drop Cakes method, preserved as a source transcription.

Boiled rice, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 4

Boiled rice

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

Creole chowder, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 10 min prepEst. serves 4

Creole chowder

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

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

Lunch Cited source

Est. 20 min prepEst. serves 4

Clam and Tomato Bisque

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

Fruit cake (No. 1), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 20 min prepEst. serves 6

Fruit cake (No. 1)

Fruit cake (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of butter.

Graham bread (No. 1), an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 15 min prepEst. serves 4

Graham bread (No. 1)

Graham bread (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including set a sponge over night, as for white bread, and in the morning work into it a cup o.

One Egg Muffins I, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 15 min prepEst. serves 2

One Egg Muffins I

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

Currant bun, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Currant bun

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

Hot maple sauce for vanilla ice cream, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

Hot maple sauce for vanilla ice cream

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

French tapioca custard, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

French tapioca custard

French tapioca custard, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand fo.

Buttermilk bread, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 25 min prepEst. serves 4

Buttermilk bread

Buttermilk bread, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a chopping-bowl put a quart of flour which has been sifted three times with hal.

Cream Scones, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 25 min prepEst. serves 2

Cream Scones

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