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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

918 recipesPage 16 of 39

Stale bread griddle-cakes, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 10 min prepEst. serves 4

Stale bread griddle-cakes

Stale bread griddle-cakes, preserved from Marion Harland’s 1903 cookbook with ingredient cues including let two cupfuls of dry bread crumbs soak for an hour in a quart of milk.

Luncheon Rolls, an original illustrative image based on the cited recipe

Baking Cited source

Est. 25 min prepEst. serves 2

Luncheon Rolls

Luncheon Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.

Chocolate caramels (No. 1), an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Chocolate caramels (No. 1)

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

Slippery-elm tea, an original illustrative image based on the cited recipe

Party Cited source

Est. 10 min prepEst. serves 6

Slippery-elm tea

Marion Harland’s original method for Slippery-elm tea, retained as a source transcription for modern discovery.

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

Dessert Cited source

Est. 10 min prepEst. serves 6

Cranberry pudding

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

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

Lunch Cited source

Est. 25 min prepEst. serves 4

Cream of Mushroom Soup

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

Potato cream soup (No. 1), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

Potato cream soup (No. 1)

Potato cream soup (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, .

Mulligatawney soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 4

Mulligatawney soup

Mulligatawney soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including (an east indian recipe.) joint a large fowl, as for fricassee, and cut into small pi.

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.

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

Lunch Cited source

Est. 20 min prepEst. serves 4

Halibut Soup

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

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.

Fish Force-meat II, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 20 min prepEst. serves 2

Fish Force-meat II

Farmer’s concise method for Fish Force-meat II, transcribed from the public-domain 1910 cookbook.

Lobster cutlets, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 2

Lobster cutlets

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

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.