https://recipecardarchive.com/files/original/c7c431f1e69e76ae1eed43ce6c25ced3.jpg 407c22912b5d4c68cc9492af39132868 https://recipecardarchive.com/files/original/7e9aa8e8f87b68d533e2224a9a40518a.jpg daccf70ba1d3855ee7b7152c333530ac https://recipecardarchive.com/files/original/56eae7e5b0d46dc02f60dcdadaf6ae68.pdf 2e1bf36a3d54b353b02dc706331002f1 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 RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection Subject The topic of the resource Cooking Recipe Cards Description An account of the resource A fun collection spanning decades and states. This collection appears to have started life in Madison, WI and migrated to Bellingham, WA around 1979. There are a lot of names includes and some really fun recipes. I especially like the three commercially printed cards that include the contributors stories on the back. The stories add a glimpse into the history of the recipe and the contributor. There are also several written recipes that I'm going to put on my 'to try' list. Vintage Wineberry Jam where you ferment the berries for a week before cooking into jam to give a wine character (maybe?). Bavarian Oven Stew just sounds super easy and tasty. And, let's not forget Bhajan's Banquet, which both sounds really interesting and the owner liked it enough to have the recipe in the collection twice. An interesting note on the cards in this collection. Many of them were reused cards from a business that made loans of some manner. Many included notes of previous last names, comments like 'Bankrupt', 'Legal', and many customer names. I've removed the card backs on most of the cards and those where I couldn't exclude the whole back, I redacted the information. Adds an interesting level of additional depth to the overall collection though. Creator An entity primarily responsible for making the resource Barb Washburn 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 2026-06-12 Contributor An entity responsible for making contributions to the resource Alice, B. Washburn, Barb, Barbara, Bhajan, Carolyn Harrington, Charlene, Charlotte S., Cliffie Strong, Elaine, James Vernon Strong, Jan Senk, Joe Ott, Lowell E. Wright, Mae Stevens, Mary Jo, Mrs. Barb Washburn, Ray, Sister Mariquita Luby, Washburn, Zella Botner 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 RCA0009 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Washington, US Wisconsin, 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 Easy White Bread Description An account of the resource Card 1 Front of recipe RCA0009-20260629-0005: Bread EASY•DOES•IT YEAST BREA[D] EASY WHITE BREAD 6½ to 7½ cups Pillsbury's Best Unbleached or All Purpose Flour 2 pkgs. Red Star Instant Blend Dry Yeast ¼ cup sugar 1 tablespoon salt 1 cup water 1 cup milk ¼ cup cooking oil 2 eggs Oven 375° 2 Loaves In large mixer bowl, combine 2½ cups flour, yeast, sugar and salt; mix well. In saucepan, heat water, milk, and oil until warm (120° to 130° F.); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand gradually stir in remaining 4 to 4½ cups flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 45 minutes. Punch down dough; divide into 2 parts. Press dough into two greased 9x5 or 8x4-inch loaf pans; insert fingers between pan and dough to round edges. Cover; let rise in warm place until light and doubled, about 30 minutes. Bake at 375° for 35 to 45 minutes. Remove from pans; cool. © Copyright Universal Foods Corporation, 1973 MILWAUKEE • WISCONSIN 53201, U.S.A. Card 1 Back of recipe RCA0009-20260629-0005: RED STAR® INSTANT BLEND ACTIVE DRY YEAST NET WT. 1/4 OZ. MILWAUKEE, WISCONSIN 53201 U.S.A. [Universal Foods logo] UNIVERSAL FOODS RED STAR® INSTANT BLEND ACTIVE DRY YEAST RECIPE ON BACK EASY WHITE BREAD NET WT. 1/4 OZ. [Universal Foods logo] UNIVERSAL FOODS --- # Easy White Bread *1973* *Makes 2 loaves* ## Ingredients - 6 1/2 to 7 1/2 cups Pillsbury's Best Unbleached or All Purpose Flour - 2 pkgs. Red Star Instant Blend Dry Yeast - 1/4 cup sugar - 1 tablespoon salt - 1 cup water - 1 cup milk - 1/4 cup cooking oil - 2 eggs ## Instructions 1. In a large mixer bowl, combine 2 1/2 cups flour, yeast, sugar, and salt; mix well. 2. In a saucepan, heat water, milk, and oil until warm (120° to 130°F); add to flour mixture. 3. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. 4. By hand, gradually stir in remaining 4 to 4 1/2 cups flour to make a firm dough. 5. Knead on floured surface until smooth and elastic, about 5 minutes. 6. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 45 minutes. 7. Punch down dough; divide into 2 parts. 8. Press dough into two greased 9x5 or 8x4-inch loaf pans; insert fingers between pan and dough to round edges. 9. Cover; let rise in warm place until light and doubled, about 30 minutes. 10. Bake at 375°F for 35 to 45 minutes. 11. Remove from pans; cool. Subject The topic of the resource flour yeast sugar salt water milk cooking oil eggs Date A point or period of time associated with an event in the lifecycle of the resource 1973 Identifier An unambiguous reference to the resource within a given context RCA0009-20260629-0005 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Washington, US Wisconsin, US Milwaukee, Wisconsin Creator An entity primarily responsible for making the resource Barb Washburn Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0009 - From Loan Ledger to Kitchen: The Barb Washburn Collection (Family) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Other decade:1970s ingredient:yeast location:Milwaukee method:Baked source:RCA0009 Wisconsin