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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 27 of 39

Potato salad (No. 2), an original illustrative image based on the cited recipe

Picnic Cited source

Est. 15 min prepEst. serves 4

Potato salad (No. 2)

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

Strawberry Short Cake II, an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 25 min prepEst. serves 4

Strawberry Short Cake II

A historical breakfast preparation centered on flour, directly cited to Farmer’s 1910 edition.

Raspberry and currant cream, an original illustrative image based on the cited recipe

Dessert Cited source

Est. 10 min prepEst. serves 6

Raspberry and currant cream

Raspberry and currant cream, preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash one quart of black raspberries and one pint of red currants with two and a half.

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

Breakfast Cited source

Est. 15 min prepEst. serves 4

German toast

German toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the slices and cut into strips twice as wide as your middle finger and about as.

Pilau of green peppers, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Pilau of green peppers

Marion Harland’s original method for Pilau of green peppers, retained as a source transcription for modern discovery.

Batter I, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 15 min prepEst. serves 2

Batter I

The original 1910 method for Batter I, presented as a faithful archival transcription.

Mince of lamb and rice, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Mince of lamb and rice

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

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

Dessert Cited source

Est. 20 min prepEst. serves 6

Fruit pudding

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

Oil Dressing I, an original illustrative image based on the cited recipe

Picnic Cited source

Est. 20 min prepEst. serves 6

Oil Dressing I

A portable historic recipe using “hard-boiled” eggs, drawn directly from Farmer’s public-domain cookbook.

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

Dessert Cited source

Est. 10 min prepEst. serves 6

Creamed peach pie (No. 2)

Creamed peach pie (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including bake as above, stoning the peaches and cutting each in half.

Breakfast rolls (No. 2), an original illustrative image based on the cited recipe

Breakfast Cited source

Est. 15 min prepEst. serves 4

Breakfast rolls (No. 2)

Breakfast rolls (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a quart of flour and stir into it a saltspoonful of salt, a teaspoonful of suga.

Broiled soft-shell crabs, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled soft-shell crabs

Marion Harland’s original method for Broiled soft-shell crabs, retained as a source transcription for modern discovery.

Brown Sauce II (Espagnole), an original illustrative image based on the cited recipe

Dinner Cited source

Est. 20 min prepEst. serves 6

Brown Sauce II (Espagnole)

The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.

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

Dinner Cited source

Est. 10 min prepEst. serves 4

Scalloped peppers au gratin

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

Savory rice soup, an original illustrative image based on the cited recipe

Lunch Cited source

Est. 10 min prepEst. serves 2

Savory rice soup

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

Squash Biscuits, an original illustrative image based on the cited recipe

Baking Cited source

Est. 20 min prepEst. serves 4

Squash Biscuits

A measured 1910 bake built around squash (steamed and sifted), preserved with its original method and page citation.

Green corn pudding (No. 3), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Green corn pudding (No. 3)

Green corn pudding (No. 3), preserved from Marion Harland’s 1903 cookbook with ingredient cues including grate the kernels from twelve ears of corn and stir into them the beaten yolks of si.

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

Lunch Cited source

Est. 25 min prepEst. serves 4

Lobster Chowder

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

Broiled green tomatoes, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Broiled green tomatoes

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

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

Dinner Cited source

Est. 20 min prepEst. serves 6

Creole Sauce

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

Savory eggs, an original illustrative image based on the cited recipe

Dinner Cited source

Est. 10 min prepEst. serves 4

Savory eggs

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

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

Lunch Cited source

Est. 15 min prepEst. serves 4

Tomato and bean soup

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

Cinnamon-Syrup Baked Apples, an original illustrative image based on the cited recipe

Dessert Cited source

12 min prepserves 8

Cinnamon-Syrup Baked Apples

Whole sour apples filled with cinnamon sugar, baked in a shallow water bath, and basted with their own amber syrup.

Indian pudding (No. 2), an original illustrative image based on the cited recipe

Dessert Cited source

Est. 15 min prepEst. serves 6

Indian pudding (No. 2)

Indian pudding (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including heat a quart of milk to scalding.