https://recipecardarchive.com/files/original/2c8e43e4c43b4867f73d2d08bafdf5a1.jpg 089e32a4c202da1be95f8bb53b908363 https://recipecardarchive.com/files/original/815268c7b24e6331f319a4004b6eed19.pdf 1b40f34734aa834fc297be774cd5f4e7 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 Vegetable Sea Salad Description An account of the resource GREEN VEGETABLE SEA SALAD Four servings 1 pound frozen cod fillets ½ cup chicken broth ½ cup vinegar 1 teaspoon ground ginger 1 teaspoon salt ¼ teaspoon ground pepper 2 teaspoons cornstarch 1 tablespoon water ¼ cup oil 1 cup peas, cooked 1 cup cut green beans, cooked ⅓ cup radishes ⅓ cup sliced green onions ¼ cup mayonnaise Back: Let fish stand, unwrapped, at room temperature 15 to 20 minutes. Cut fish into 1-inch cubes. In medium skillet, com- bine chicken broth, vinegar, ginger, salt and pepper. Place fish into skillet. Cover and sim- mer about 10 to 15 minutes or until fish is opaque. Remove fish. Dissolve cornstarch in water; add to mixture. Stir until thickened. Add oil. In large bowl, mix peas, beans, ra- dishes, green onions, and place fish on top of vegetables. Pour sauce over all. Chill completely in refrigerator, at least 2 hours. Stir in mayonnaise. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired. --- # Green Vegetable Sea Salad *Yields four servings* ## Ingredients - 1 pound frozen cod fillets - 1/2 cup chicken broth - 1/2 cup vinegar - 1 tsp ground ginger - 1 tsp salt - 1/4 tsp ground pepper - 2 tsp cornstarch - 1 Tbsp water - 1/4 cup oil - 1 cup peas, cooked - 1 cup cut green beans, cooked - 1/3 cup radishes - 1/3 cup sliced green onions - 1/4 cup mayonnaise ## Instructions 1. Let fish stand, unwrapped, at room temperature 15 to 20 minutes. 2. Cut fish into 1-inch cubes. 3. In a medium skillet, combine chicken broth, vinegar, ginger, salt, and pepper. 4. Place fish into skillet. Cover and simmer about 10 to 15 minutes or until fish is opaque. 5. Remove fish. 6. Dissolve cornstarch in water; add to mixture. Stir until thickened. 7. Add oil. 8. In a large bowl, mix peas, beans, radishes, and green onions. Place fish on top of vegetables. 9. Pour sauce over all. 10. Chill completely in refrigerator, at least 2 hours. 11. Stir in mayonnaise. 12. Serve on lettuce leaf. Garnish with sliced hard cooked eggs, if desired. Subject The topic of the resource cod fillets chicken broth vinegar ground ginger salt ground pepper cornstarch water oil peas green beans radishes green onions mayonnaise lettuce eggs 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 RCA0006-20260609-0362 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:Main decade:1960s ingredient:cod ingredient:ginger ingredient:mayonnaise ingredient:vinegar method:Stovetop protein:Seafood source:RCA0006