https://recipecardarchive.com/files/original/552164d3d3616de78edc77f9ddbf9632.jpg db668c1761fac04b83c5447c0c29599d https://recipecardarchive.com/files/original/d1d73452273622b5eadfb720143de736.pdf d178c48effc304fe581a8c64fc7a5ed8 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 Barb's Hearty Pea Soup Description An account of the resource Card 1 Front of recipe RCA0009-20260629-0017 Barb's Hearty Pea Soup 3 qts boiling water 2t. seasoned salt (veg-e- 1 ham hock, smoked salt) 1 pkg peas (dried, halved or whole) 1t. garlic salt 2-3 stalks celery, chopped (w/ leaves) 1t. Accent 2 carrots, chopped Salt & pepper to taste 1-2 medium onions, chopped 2 medium potatoes, peeled & chopped Boil water, add ham hock, peas, celery, carrots, onions, potatoes. Simmer for 1-1½ hours, until most everything is mushy. Add seasonings. Mash everything in the pot - but leave a few lumps. If the soup isn't thick enough, add a little broth to 2 T. flour, then gradually stir into soup. You may want to increase any of the vegetables to suit your taste. Card 1 Back: blank --- # Barb's Hearty Pea Soup *Recipe from the kitchen of Barb* ## Ingredients - 3 qts boiling water - 1 ham hock, smoked - 1 pkg peas (dried, halved or whole) - 2–3 stalks celery, chopped (with leaves) - 2 carrots, chopped - 1–2 medium onions, chopped - 2 medium potatoes, peeled & chopped - 2 tsp seasoned salt (Veg-e-Salt) - 1 tsp garlic salt - 1 tsp Accent - Salt & pepper to taste ## Instructions 1. Boil water, then add ham hock, peas, celery, carrots, onions, and potatoes. 2. Simmer for 1–1 1/2 hours, until most everything is mushy. 3. Add seasonings. 4. Mash everything in the pot, but leave a few lumps. 5. If the soup isn't thick enough, add a little broth to 2 Tbsp flour, then gradually stir into soup. 6. You may want to increase any of the vegetables to suit your taste. Subject The topic of the resource water ham hock peas celery carrots onions potatoes seasoned salt garlic salt Accent salt pepper flour broth 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 RCA0009-20260629-0017 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 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) Contributor An entity responsible for making contributions to the resource Barb Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main decade:1960s ingredient:carrots ingredient:celery ingredient:ham hock ingredient:peas ingredient:potatoes method:Stovetop protein:Pork source:RCA0009