https://recipecardarchive.com/files/original/9f369e2258f4222d57a2e021b88b13cd.jpg 40ed650529049913d97b910990259684 https://recipecardarchive.com/files/original/e99545b0fdb1b70137bd4d9aefdd49bd.jpg a5f9b6b9c03db2db0b84ab23e5559f7c https://recipecardarchive.com/files/original/c34c6093ba231a46a57b1e9aa93a2ea4.pdf 9d9c4bf4084f03441e3dd7cce1bba910 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Source A related resource from which the described resource is derived eBay Date A point or period of time associated with an event in the lifecycle of the resource 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman Rights Information about rights held in and over the resource Personal/Family Format The file format, physical medium, or dimensions of the resource Handwritten and typed recipe cards; clipped recipes Language A language of the resource English Type The nature or genre of the resource Collection Identifier An unambiguous reference to the resource within a given context RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Green Tomato Pickles Description An account of the resource Green Tomato Pickles Slice 1 pk green tomatoes and 6 large onions pulled & sliced, place in layers in a stone jar, sprinkling each layer with salt, using 1 C in all & covering with a large plate & on this put a weight so that the juice will form a Back: brine to come up over the vegetables. Let remain overnight. In the morning drain - thoroughly dissolve 2½ lbs. brown sugar in 1 qt of pure vinegar, in a porcelain kettle, add 1 tb sp each of cinnamon & allspice - 2 tbsp mace & tsp of clove & spice tied into a muslin bag. & cook until vegetables are tender. --- # Green Tomato Pickles *Yield: approximately 6 to 8 pint jars* ## Ingredients - 1 peck (approximately 10 to 12 lbs) green tomatoes, sliced - 6 large onions, sliced - 1 cup pickling salt (for layering) - 2 1/2 lbs (approximately 5 cups) brown sugar - 1 qt pure white vinegar - 1 Tbsp ground cinnamon - 1 Tbsp ground allspice - 2 Tbsp mace - 1 tsp whole cloves ## Instructions ### Day 1 — Salt Draw 1. Slice green tomatoes and onions. 2. In a large stone jar or crock, layer tomatoes and onions alternately, sprinkling each layer with salt — 1 cup total distributed across all layers. 3. Place a large plate directly on top of the vegetables and weight it down so the juice is pressed out and rises up over the vegetables as a brine. 4. Let stand overnight. ### Day 2 — Cook and Can 1. Drain vegetables thoroughly in the morning. 2. Tie cinnamon, allspice, mace, and cloves in a double layer of muslin or cheesecloth to form a spice bag. 3. In a large non-reactive pot (porcelain, enameled, or stainless steel), dissolve brown sugar in vinegar over medium heat. 4. Add spice bag and drained vegetables. 5. Cook until vegetables are tender, stirring occasionally. 6. Remove spice bag. 7. Pack vegetables into sterilized jars using a slotted spoon. 8. Ladle hot syrup over vegetables, filling to within 1/4 inch of rim. 9. Wipe jar rims clean, apply lids and bands, and seal. 10. Process in a boiling water bath for 10 minutes (pint jars) according to current canning guidelines. Subject The topic of the resource green tomatoes onions pickling salt brown sugar vinegar cinnamon allspice mace cloves Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0104 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Other decade:1950s ingredient:green tomatoes ingredient:onions ingredient:spices ingredient:vinegar method:Preserved protein:Vegetarian source:RCA0006