https://recipecardarchive.com/files/original/f7a6b0d2a84678d9b48e051e82ffb7c1.jpg ca7f1d671f145202776dc51c602124fc https://recipecardarchive.com/files/original/edcd0ec83d612d988ef5d8f6ff4512a2.jpg ba4462b07a275084c5a18ba9b9f24b58 https://recipecardarchive.com/files/original/2713fc3827e979a15400954d1848ace8.pdf 4957852e9380bcf94e34323d055c1a9f 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 RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes Subject The topic of the resource Cooking Recipe Cards Description An account of the resource A small, but interesting collection. The cards in this box spanned from classic recipes, to soap, to DIY bee pollen to keep your bees alive until they can start harvesting their own pollen. There were also some repeated recipes and, of those, the Sour Milk Pancakes stood out. There are two versions of that recipe in the collection. Sour Milk Pancakes is the older version and expects that cooks have soured milk on hand. Later on, the recipe was updated to use buttermilk instead. From what I can find online, this transition happened as home refrigeration became more common. Prior to homes having a refrigerator, milk would sour fairly quickly and would then be used for the acid in recipes like this rather than having the sour milk go to waste. Another standout recipe in this set is Sukiyaki (for 100 People). The scale of this recipe indicates that this collection was built by someone who would cook for large events. There are also a few other recipes, like Punch, that are scaled for a crowd. One of the recipes (Chicken Casserole) is attributed to 'Pres. and Sis. Kimball' which could indicate members of the Church of Latter-Day Saints. 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 2026-06-05 Contributor An entity responsible for making contributions to the resource Anne Davis, Dardsley, Dunstone, Edna Stockman, Eva Croshaw, Florence Harting, Glenn, Granny, Jane Adams, John Harting, Lena, Lynden, Mar, Margaret Gossler, Mary Quantrell, Mrs. Ralph W. Snyder, Mrs. Search, Nell, Phelen, Pres. & Sis. Kimball, Tommie, Tommie Lytle 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 RCA0007 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Idaho, 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 Pineapple Dillies / Pineapple-Lemon Peas / Pineapple-Chili Green Beans Description An account of the resource PINEAPPLE DILLIES 1 pound carrots 2 tablespoons butter or margarine 1/2 cup water 3/4 cup pineapple chunks 1/2 teaspoon salt 1/4 teaspoon dried dill 3 green onions Salt and pepper Cut carrots into 3-inch strips; put in 10-inch skillet with water and salt; cover tightly and simmer until tender-crisp, 5 to 10 minutes. Cut onions into thin diagonal slices. Push carrots to one side of skillet. Add butter to liquid in pan (about a tablespoon will be left). Turn up heat. When bubbly add drained pineapple chunks, onion and dill. Heat and stir a minute or two. Combine with carrots. Season with additional salt and pepper, if desired. 4 servings. (over) Back: Use the same cooking method to make: PINEAPPLE-LEMON PEAS 2 pounds fresh peas 3/4 cup drained pineapple 1/2 cup water chunks 1/2 teaspoon salt 1/2 teaspoon grated lemon rind 2 tablespoons butter or margarine 1 teaspoon lemon juice (Cook peas just till tender. Add 1 chopped pimiento, if desired.) PINEAPPLE-CHILI GREEN BEANS 1 pound fresh green beans 2 tablespoons butter or margarine 1/2 cup water 1/2 teaspoon chili powder 1/2 teaspoon salt 3/4 cup drained pineapple chunks (Cut beans into 1 1/2-inch diagonal pieces. Cook till tender-crisp, 10 to 12 minutes.) SF-9326-HE-461-F LITHO IN U.S.A. --- # Pineapple Dillies *Makes 4 servings* ## Ingredients - 1 pound carrots - 1/2 cup water - 1/2 tsp salt - 3 green onions - 2 Tbsp butter or margarine - 3/4 cup pineapple chunks, drained - 1/4 tsp dried dill - Salt and pepper, to taste ## Instructions 1. Cut carrots into 3-inch strips. Place in a 10-inch skillet with water and salt. 2. Cover tightly and simmer until tender-crisp, 5 to 10 minutes. 3. Cut onions into thin diagonal slices. 4. Push carrots to one side of skillet. 5. Add butter to the liquid remaining in the pan (about a tablespoon will be left). Turn up the heat. 6. When bubbly, add drained pineapple chunks, onion, and dill. Heat and stir for a minute or two. 7. Combine with carrots. Season with additional salt and pepper, if desired. --- # Pineapple-Lemon Peas *Makes 4 servings (inferred — see Editor's Notes)* ## Ingredients - 2 pounds fresh peas - 1/2 cup water - 1/2 tsp salt - 2 Tbsp butter or margarine - 3/4 cup drained pineapple chunks - 1/2 tsp grated lemon rind - 1 tsp lemon juice - 1 chopped pimiento (optional) ## Instructions 1. Use the same cooking method as Pineapple Dillies (above). 2. Cook peas just until tender. 3. Add pimiento, if desired. --- # Pineapple-Chili Green Beans *Makes 4 servings (inferred — see Editor's Notes)* ## Ingredients - 1 pound fresh green beans - 1/2 cup water - 1/2 tsp salt - 2 Tbsp butter or margarine - 1/2 tsp chili powder - 3/4 cup drained pineapple chunks ## Instructions 1. Use the same cooking method as Pineapple Dillies (above). 2. Cut beans into 1 1/2-inch diagonal pieces. 3. Cook until tender-crisp, 10 to 12 minutes. Subject The topic of the resource carrots water salt green onions butter margarine pineapple chunks dill pepper fresh peas lemon rind lemon juice pimiento fresh green beans chili powder 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 RCA0007-20260618-0054 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Idaho, US Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Side decade:1960s ingredient:chili powder ingredient:dill ingredient:lemon ingredient:pineapple method:Stovetop protein:Vegetarian source:RCA0007