https://recipecardarchive.com/files/original/7fd460c76825263607156f97279541f1.jpg 9a0c7ea3e8edafa24820f5f18fc4256c https://recipecardarchive.com/files/original/1ce961eba848f6cf19d29f41cbbdc847.jpg f5b48bfa4da39fb092d1069b6f955feb https://recipecardarchive.com/files/original/6744534a2a7893c4264580d6359f6cc3.pdf fba9d40f23a6c2a78a21c2a826a87631 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 Venison Jerky Description An account of the resource Venison Jerky 1 pkg. instant meat marinade 3/4 c. cold water — 1/2 tsp. liquid smoke 1/4 tsp. garlic powder - 1/4 tsp. onion powder 1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce Cover meat with marinade, piercing meat with fork. Marinate overnight. Dry at 150°-175° in oven for 3-3½ hours. Back: blank --- # Venison Jerky ## Ingredients - 1 pkg. instant meat marinade - 3/4 cup cold water - 1/2 tsp. liquid smoke - 1/4 tsp. garlic powder - 1/4 tsp. onion powder - 1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce ## Instructions 1. Combine marinade package, cold water, liquid smoke, garlic powder, onion powder, black pepper, and Tabasco sauce. 2. Cover meat with marinade, piercing meat with a fork to allow penetration. 3. Marinate overnight. 4. Dry at 150°–175°F in oven for 3–3 1/2 hours. ## Editor's Notes - **Venison quantity not specified** — the card lists no amount of venison. A standard packet of instant meat marinade typically treats 1–2 lbs. of meat. - **"instant meat marinade"** — a packaged dry or liquid marinade mix common in mid-20th century cooking; brands such as Adolph's Meat Marinade were widely available in this era. Subject The topic of the resource instant meat marinade cold water liquid smoke garlic powder onion powder black pepper Tabasco sauce venison 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 RCA0007-20260618-0055 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 Typed recipe card category:Main decade:1960s ingredient:instant meat marinade ingredient:liquid smoke ingredient:tabasco sauce method:Preserved protein:Other source:RCA0007