https://recipecardarchive.com/files/original/5fa8745d6d1b8259829975aaae40bfe7.jpg d4f7329c0117ae9d5944c345b6e76f96 https://recipecardarchive.com/files/original/ff731b79f7ba81ba22ca94f020461def.jpg b59167c0ea8b4112f0488f36e316cfec https://recipecardarchive.com/files/original/8312c08e6aa27d655cdd97a0a6bf4e59.pdf 2057749cf75d34a9246e35e590de91fa 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 Rhubarb Dessert Description An account of the resource Rhubarb Dessert 2 c flour, plus 4 T divided 2 C sugar, plus 2 T, divided ½ c butter or margarine 4 c rhubarb, cut up 3/4 cup ½ and ½ 4 eggs, separated Mix 2 c flour, 2 T sugar and butter or margarine and pat into 9 x 13 pan. Bake at 350 for 15 min. Place 2 c sugar and 4 T flour in heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick. Add lightly beaten egg yolks and return to heat; cook 1 min. longer. Pour slightly cooled filling on top of crust. Top with meringue made from beaten egg whites and sugar. Bake 350 12-15 min or til meringue brown. Meringue: 4 egg whites, stiff + 8 T sugar add gradually Back: blank --- # Rhubarb Dessert ## Ingredients - 2 cups flour, plus 4 Tbsp divided - 2 cups sugar, plus 2 Tbsp, divided - 1/2 cup butter or margarine - 4 cups rhubarb, cut up - 3/4 cup half and half - 4 eggs, separated ## Instructions 1. Mix 2 cups flour, 2 Tbsp sugar and butter or margarine and pat into a 9 x 13 pan. Bake at 350°F for 15 minutes. 2. Place 2 cups sugar and 4 Tbsp flour in a heavy saucepan, add rhubarb and cream. Cook until rhubarb is tender and mixture is thick. 3. Add lightly beaten egg yolks and return to heat; cook 1 minute longer. 4. Pour slightly cooled filling on top of crust. 5. Top with meringue made from beaten egg whites and sugar. 6. Bake at 350°F for 12–15 minutes or until meringue is brown. ## Meringue - 4 egg whites, beaten stiff - 8 Tbsp sugar, added gradually Subject The topic of the resource flour sugar butter margarine rhubarb half and half eggs 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 RCA0006-20260609-0162 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:Dessert decade:1950s ingredient:half and half ingredient:rhubarb method:Baked protein:Vegetarian source:RCA0006