https://recipecardarchive.com/files/original/f82e8e962583f302171593fa98d7059b.jpg c5cd27ff6db4f05824010e363ae04bdf https://recipecardarchive.com/files/original/0d1bf9830232ed6f88972632b58a68d3.jpg 167a41150a864d4e1d94b7e439ed40e6 https://recipecardarchive.com/files/original/ec7b0b80b4a0329140c9caf9ef633209.pdf af75c9bd05c18a2ac88075c183f7c1ca 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 Filbert Holiday Pudding / Eggnog Pudding Sauce Description An account of the resource FILBERT HOLIDAY PUDDING ¾ cup chopped filberts 2 eggs, separated 1 cup sugar 6 tablespoons cocoa 2 tablespoons melted butter 1½ cups flour 2 teaspoons baking powder 1 cup milk Eggnog Pudding Sauce: 1 egg 1 cup powdered sugar 3 tablespoons melted butter ½ pint heavy cream, whipped Nutmeg Toast filberts in a 350-degree oven for 8 minutes. Beat egg yolks. Add sugar and cocoa, blending well. Stir in melted butter. Sift flour and baking powder together. Blend into egg mixture. Add milk. Beat egg whites until stiff but not dry and fold into mixture. Fold in chopped filberts. Pour into well-greased ring mold. Cover and steam 1½ hours. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings. To make Eggnog Pudding Sauce: Whip egg with fork until blended. Stir in powdered sugar and butter. Chill. Just before serving, fold into whipped cream. Sprinkle with nutmeg. Back: blank --- # Filbert Holiday Pudding ## Ingredients - 3/4 cup chopped filberts (hazelnuts) - 2 eggs, separated - 1 cup sugar - 6 Tbsp cocoa - 2 Tbsp melted butter - 1 1/2 cups flour - 2 tsp baking powder - 1 cup milk ## Instructions 1. Toast filberts in a 350-degree oven for 8 minutes. 2. Beat egg yolks. Add sugar and cocoa, blending well. 3. Stir in melted butter. 4. Sift flour and baking powder together. Blend into egg mixture. 5. Add milk. 6. Beat egg whites until stiff but not dry and fold into mixture. 7. Fold in chopped filberts. 8. Pour into well-greased ring mold. Cover and steam 1 1/2 hours. 9. Serve with creamy Eggnog Pudding Sauce. Yields 8 servings. ## Eggnog Pudding Sauce - 1 egg - 1 cup powdered sugar - 3 Tbsp melted butter - 1/2 pint heavy cream, whipped - Nutmeg 1. Whip egg with fork until blended. 2. Stir in powdered sugar and butter. 3. Chill. 4. Just before serving, fold into whipped cream. 5. Sprinkle with nutmeg. Subject The topic of the resource filberts eggs sugar cocoa butter flour baking powder milk powdered sugar heavy cream nutmeg 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 RCA0006-20260609-0176 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 Printed pamphlet page category:Dessert decade:1950s ingredient:cocoa ingredient:eggnog sauce ingredient:filberts ingredient:nutmeg method:Baked protein:Vegetarian source:RCA0006