https://recipecardarchive.com/files/original/fe6f7924e4b294b178773b711732d893.jpg 75a4697aa948fff14208c70f5d45a13f https://recipecardarchive.com/files/original/75bfc1078c7d17adacc2e7471cf95017.jpg dc7e355ffec108495c9099c96b0918f4 https://recipecardarchive.com/files/original/b33cea2f0961bcf36337488b3364773e.pdf f3945a33ff963f91fd2db3ff2f34171e 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 Zucchini Wine Description An account of the resource ZUCCHINI WINE 1 gallon warm water 4 cups sugar 6 pounds chopped up zucchini 1 teaspoon yeast nutrient 1 campden tablet 1/2 teaspoon pectic enzyme 1/8 teaspoon grape tannen 1 teaspoon acid blend 1 packet wine yeast Dissolve the sugar in the water. Blend the zucchini and the sugar water in a 4-gallon plastic container. Add the yeast nutrient, campden tablet, pectic enzyme, grape tannen and acid blend. Cover the container. Let the mixture set for 30 to 36 hours. Sprinkle a packet of wine yeast on top of the mixture and let stand from 8 to 12 hours. Stir mixture thoroughly. Let mix- ture set for 5 days in a room where the temperature is about 70 degrees. Stir the mixture once daily; keep it covered at all times, except when stirring. Filter the mixture and place liquid in clean glass gallon jugs, leaving room for expanding foam. Attach a fermentation lock to the top of the jugs. Leave fermenting wine in the jugs for about 3 weeks. Syphon the wine into clean jugs, taking care to exclude all sediment. Replace the fermentation lock and let set for another 2 weeks. Replace the fermentation lock with air tight jug caps. Allow to age for 3 months before drinking. Back: blank --- # Zucchini Wine ## Ingredients - 1 gallon warm water - 4 cups sugar - 6 pounds chopped up zucchini - 1 tsp yeast nutrient - 1 campden tablet - 1/2 tsp pectic enzyme - 1/8 tsp grape tannen - 1 tsp acid blend - 1 packet wine yeast ## Instructions 1. Dissolve the sugar in the water. 2. Blend the zucchini and the sugar water in a 4-gallon plastic container. 3. Add the yeast nutrient, campden tablet, pectic enzyme, grape tannen and acid blend. 4. Cover the container. Let the mixture set for 30 to 36 hours. 5. Sprinkle a packet of wine yeast on top of the mixture and let stand from 8 to 12 hours. 6. Stir mixture thoroughly. Let mixture set for 5 days in a room where the temperature is about 70 degrees. 7. Stir the mixture once daily; keep it covered at all times, except when stirring. 8. Filter the mixture and place liquid in clean glass gallon jugs, leaving room for expanding foam. 9. Attach a fermentation lock to the top of the jugs. Leave fermenting wine in the jugs for about 3 weeks. 10. Syphon the wine into clean jugs, taking care to exclude all sediment. 11. Replace the fermentation lock and let set for another 2 weeks. 12. Replace the fermentation lock with air tight jug caps. 13. Allow to age for 3 months before drinking. Subject The topic of the resource water sugar zucchini yeast nutrient campden tablet pectic enzyme grape tannen acid blend wine yeast Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0141 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:Beverage decade:1960s ingredient:campden tablet ingredient:pectic enzyme ingredient:wine yeast ingredient:zucchini method:Preserved source:RCA0006