https://recipecardarchive.com/files/original/ddc3d9bbb2afd20d2a26dfdefd1cf9a5.jpg 2ab2163a292445b7336fdde6789314bc https://recipecardarchive.com/files/original/7de4e82d4fefad088b21da9952ec978b.jpg efc2f1b26c1f5692fabfe04df9277510 https://recipecardarchive.com/files/original/e4285d693d59dc01f91c5cb3b0b6ec2e.pdf 13e21abb3eb15f81b5be26d4e9456f58 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 Rhubarb Custard Pie Description An account of the resource Rhubarb Custard Pie 4c. cut up Rubarb - peel 1st 3 eggs beat up & mix up 3 T. milk 2c sugar 1/4c flour 3/4 t. nutmeg add rubarb put in pie shell add Tablespoon butter on top. 400° 50-60 minutes Card 1 Back: blank --- # Rhubarb Custard Pie ## Ingredients - 4 cups rhubarb, cut up (peel first) - 3 eggs, beaten - 3 Tbsp milk - 2 cups sugar - 1/4 cup flour - 3/4 tsp nutmeg - 1 Tbsp butter (for top) - 1 unbaked pie shell ## Instructions 1. Peel and cut up rhubarb into approximately 4 cups. 2. Beat 3 eggs and mix together with the milk, sugar, flour, and nutmeg. 3. Add the rhubarb to the custard mixture and stir to combine. 4. Pour filling into an unbaked pie shell. 5. Place 1 Tbsp of butter on top of the filling. 6. Bake at 400°F for 50–60 minutes. ## Editor's Notes - **"peel 1st"** — The card instructs to peel the rhubarb before cutting. Modern rhubarb grown for culinary use typically does not require peeling; older varieties or homegrown stalks were often stringier and benefited from peeling. Subject The topic of the resource rhubarb eggs milk sugar flour nutmeg butter pie shell 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 RCA0009-20260629-0052 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:Dessert decade:1960s ingredient:nutmeg ingredient:rhubarb method:Baked protein:Vegetarian source:RCA0009