https://recipecardarchive.com/files/original/0acd3d184b4ced5354c406e9bc23b9b2.jpg 66e061e0c22ce6c61b999d93b3bae64a https://recipecardarchive.com/files/original/76e62243d1c6a3b93194d03080147639.jpg e594a0318ede0fde7b6a187fa38a072f https://recipecardarchive.com/files/original/4168a919f898cb2ce843d043c9176464.pdf 24e5f9237ef3690b1416bda4f08dcffe 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 Gingered Zucchini Marmalade Description An account of the resource GINGERED ZUCCHINI MARMALADE An inexpensive topping for English muffins served on a chilly winter morning. 4 pounds pared, seeded, cubed zucchini (about 12 cups) 4 lemons, juice and thinly pared peel 3 whole cloves 1 (1-inch) piece gingerroot, peeled and bruised 5½ cups sugar 4 tablespoons crystallized ginger, chopped Cut zucchini into small cubes and place in steamer basket or in top of double boiler. Cover and steam 15 to 20 minutes or until squash is tender crisp. Meanwhile, place lemon peel, cloves and bruised ginger in small cheesecloth bag and put in large mixing bowl. Top with drained, hot steamed squash cubes and add lemon juice. Add sugar and mix thoroughly, leaving spice bag com- pletely immersed in cubed zucchini. Cover bowl and allow flavors to blend 24 hours. [continued — clipped text, rotated:] Tranfer contents of bowl to large preserving kettle. Place over low heat until sugar is dissolved. Then stir in crystallized ginger. Increase heat and cook marmalade until zucchini is transparent and jelling point is reached. This will take approximately 20 to 25 minutes. Remove pan from heat. With slotted spoon, lift out and discard spice bag. Ladle marmalade into hot sterilized jars and seal. Back: blank --- # Gingered Zucchini Marmalade *An inexpensive topping for English muffins served on a chilly winter morning.* ## Ingredients - 4 pounds pared, seeded, cubed zucchini (about 12 cups) - 4 lemons, juice and thinly pared peel - 3 whole cloves - 1 (1-inch) piece gingerroot, peeled and bruised - 5 1/2 cups sugar - 4 Tbsp crystallized ginger, chopped ## Instructions 1. Cut zucchini into small cubes and place in a steamer basket or in the top of a double boiler. Cover and steam 15 to 20 minutes or until squash is tender crisp. 2. Meanwhile, place lemon peel, cloves, and bruised gingerroot in a small cheesecloth bag and put in a large mixing bowl. 3. Top with drained, hot steamed squash cubes and add lemon juice. 4. Add sugar and mix thoroughly, leaving spice bag completely immersed in cubed zucchini. 5. Cover bowl and allow flavors to blend 24 hours. 6. Transfer contents of bowl to a large preserving kettle. Place over low heat until sugar is dissolved. 7. Stir in crystallized ginger. Increase heat and cook marmalade until zucchini is transparent and jelling point is reached. This will take approximately 20 to 25 minutes. 8. Remove pan from heat. With a slotted spoon, lift out and discard spice bag. 9. Ladle marmalade into hot sterilized jars and seal. Subject The topic of the resource zucchini lemons cloves gingerroot sugar crystallized ginger 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 RCA0006-20260609-0214 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 Clipped recipe category:Other decade:1950s ingredient:cloves ingredient:ginger ingredient:lemon ingredient:zucchini method:Preserved protein:Vegetarian source:RCA0006