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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 27 of 30

Currant pie (No. 2), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Currant pie (No. 2)

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

String Bean Soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 15 min prepEst. serves 4

String Bean Soup

A turn-of-the-century lunch recipe featuring white stock i, ii, or iii, with the original instructions and source page intact.

Cocoanut pie, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Cocoanut pie

Cocoanut pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream a half-cupful of butter with two scant cupfuls of powdered sugar, and when ver.

Noodles, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 2

Noodles

Farmer’s concise method for Noodles, transcribed from the public-domain 1910 cookbook.

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

Dinner Cited source

Est. 10 min prepEst. serves 4

Chocolate soufflé

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

Maple frappé, an original illustrative image based on the cited recipe

Party Cited source

Est. 10 min prepEst. serves 6

Maple frappé

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

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

Lunch Cited source

Est. 20 min prepEst. serves 2

Duchess Soup

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

Rice pudding as a vegetable, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

Rice pudding as a vegetable

Rice pudding as a vegetable, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil one cupful of raw rice twenty minutes, or until soft, but not broken.

Victoria Punch, an original illustrative image based on the cited recipe

Party Cited source

Est. 20 min prepEst. serves 6

Victoria Punch

Farmer’s original Victoria Punch preparation, ready to browse with transparent provenance.

Broiled bluefish, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled bluefish

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

Strawberry punch, an original illustrative image based on the cited recipe

Party Cited source

Est. 10 min prepEst. serves 6

Strawberry punch

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

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

Dessert Cited source

Est. 10 min prepEst. serves 6

Boiled sponge cake (No. 2)

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

Boiled orange pudding (2), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 25 min prepEst. serves 6

Boiled orange pudding (2)

Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.

A fruit salad, an original illustrative image based on the cited recipe

Picnic Cited source

Est. 15 min prepEst. serves 4

A fruit salad

A fruit salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare four juicy, sweet oranges, peel off every bit of the white inner skin from the .

Cherry Fritters, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 4

Cherry Fritters

The original 1910 method for Cherry Fritters, presented as a faithful archival transcription.

Strawberries, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Strawberries

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

Iced coffee, an original illustrative image based on the cited recipe

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), an original illustrative image based on the cited recipe

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.

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

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.

Milk bread (No. 2), an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 20 min prepEst. serves 4

Milk bread (No. 2)

Milk bread (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift two quarts of flour into a large bowl and stir into it a teaspoonful, each, of .

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.

Scrambled Eggs with Tomato Sauce, an original illustrative image based on the cited recipe

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.

Steamed Boston brown bread, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 10 min prepEst. serves 4

Steamed Boston brown bread

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

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

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.