https://recipecardarchive.com/files/original/1c7e5b63e4b6c60963c1c88a0cb537a4.jpg c1f2ffc69b847a7f3443a586e88034a9 https://recipecardarchive.com/files/original/c1d9f860a070c6a529f0fefde7947e27.jpg 5a8c78ec6928dab8d736d36755f4da6d https://recipecardarchive.com/files/original/e23780455c692590beceeb4c2f1e5fd3.pdf 56ac7f86639443feb5dd43ac7b2b5ef2 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 Potato Rising Bread Description An account of the resource Card 1 Front: Potato Rising Bread 3 5X9 PANS Use non-mealy 2½" diameter, new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven w/heat maintained at about 115-120°. Results in 15 hours. Pare, the cut into thin slices : 2½ c. new non-mealy potatoes Sprinkle over them: 1 T. salt , 2 T. water ground corn meal. Add & stir until salt is dissolved: 4c. boiling water. Permit potato mixture to stand, covered w/cloth for 15hrs. Now squeeze out potatoes. Discard them. Drain liquid into a bowl and add, stirring until well blended: 1t. soda, 1½ t. salt , 5c. sifted all purpose flour. Beat & beat until the arm rebels. Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about ½. This will take 1½ hrs. Scald: 1c. milk , 1t. sugar. When lukewarm, add: 1½ T. butter. Add this mixture to the potato sponge with 6 c. all purpose flour. Card 1 Back: (cont) Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans. Permit to rise, covered until light and not quite double in bulk. Bake in a preheated 350° oven for about 1 hour. --- # Potato Rising Bread *Makes 3 loaves (5×9 pans)* ## Ingredients - 2 1/2 c. new non-mealy red-skinned potatoes (2 1/2" diameter), pared and cut into thin slices - 1 Tbsp salt (for starter) - 2 Tbsp water-ground corn meal - 4 c. boiling water - 1 tsp baking soda - 1 1/2 tsp salt - 5 c. sifted all-purpose flour (for sponge) - 1 c. milk, scalded - 1 tsp sugar - 1 1/2 Tbsp butter - 6 c. all-purpose flour (for final dough) ## Instructions 1. Use non-mealy, 2 1/2" diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven with heat maintained at about 115–120°. Results in 15 hours. 2. Pare, then cut potatoes into thin slices. Sprinkle over them: 1 Tbsp salt and 2 Tbsp water-ground corn meal. 3. Add and stir until salt is dissolved: 4 c. boiling water. Permit potato mixture to stand, covered with cloth, for 15 hours. 4. Now squeeze out potatoes. Discard them. 5. Drain liquid into a bowl and add, stirring until well blended: 1 tsp soda, 1 1/2 tsp salt, and 5 c. sifted all-purpose flour. 6. Beat and beat until "the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about 1/2. This will take 1 1/2 hours. 7. Scald 1 c. milk with 1 tsp sugar. When lukewarm, add 1 1/2 Tbsp butter. 8. Add this milk mixture to the potato sponge along with 6 c. all-purpose flour. 9. Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans. 10. Permit to rise, covered, until light and not quite double in bulk. 11. Bake in a preheated 350° oven for about 1 hour. ## Editor's Notes - The starter preparation described in the first paragraph (placing whole potatoes in a heated water bath at 115–120° for 15 hours) appears to describe a wild-yeast or natural fermentation starter process. No commercial yeast is listed anywhere on the card; the recipe appears to rely entirely on natural fermentation from the potato starter. - **Food safety note:** The fermentation step involves leaving the potato mixture covered at warm temperatures (115–120°F) for 15 hours. Care should be taken to maintain consistent temperature to avoid spoilage. - **"Water-ground cornmeal"** — cornmeal produced by water-powered millstone grinding rather than modern steel roller milling. The slower, cooler grinding process preserves the corn germ and natural oils, retaining wild yeasts that contribute to fermentation in this starter. Modern substitute: stone-ground whole grain cornmeal (Bob's Red Mill or similar). Standard degerminated cornmeal is a less faithful substitute as it lacks the germ where wild yeasts reside.* Subject The topic of the resource potatoes salt cornmeal water baking soda flour milk sugar butter 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 RCA0009-20260629-0035 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) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main cuisine:American decade:1960s ingredient:cornmeal ingredient:potatoes ingredient:water-ground cornmeal method:Baked protein:Vegetarian source:RCA0009