https://recipecardarchive.com/files/original/1df31b006ed16767c1a29a65127f58b0.jpg 3fc54a98e537351144d92def0dea625f https://recipecardarchive.com/files/original/d7615a7be545bd9f46eb5f1d0135d947.pdf 539a8bb17cc25aeb64f5927cecf09ec8 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 50% Stone-Ground Whole Wheat Bread Description An account of the resource Card 1 Front: 50% Stone-ground Whole Wheat Bread (Stone-buhr) recipe 1 pkg. active dry yeast 1 c. boiling water 1/4 c. lukewarm water 2 1/2c. unsifted Stone Buhr white flour 1/4 c. sugar 3C. unsifted whole wheat flour 2 tsp. salt 2 tbispn shortening 1 c. milk Dissolve yeast in lukewarm water. In another bowl, mix sugar salt, shortening, milk & boiling water. When milk mixture is lukewarm, add yeast & 2 1/2c. white flour. Slowly start adding whole wheat flour. When dough is stiff enough to handle, turn onto a floured board & knead until dough is smooth & elastic. Place in an oiled bowl, cover and let rise until double in bulk. Knead and let rise again. Shape into 2 loaves; put into greased 9 x 5 loaf pans & let rise again until doubled. Bake @ 400° for 45 minutes or until golden brown & the loaf sounds hollow when tapped w/ the fingers. Remove from pans & cool on wire racks. Makes 2 loaves. Card 1 Back: blank --- # 50% Stone-Ground Whole Wheat Bread *Stone-Buhr recipe* *Makes 2 loaves* ## Ingredients - 1 pkg. active dry yeast - 1/4 cup lukewarm water - 1/4 cup sugar - 2 tsp. salt - 2 Tbsp shortening - 1 cup milk - 1 cup boiling water - 2 1/2 cups unsifted Stone Buhr white flour - 3 cups unsifted whole wheat flour ## Instructions 1. Dissolve yeast in lukewarm water. 2. In another bowl, mix sugar, salt, shortening, milk, and boiling water. 3. When milk mixture is lukewarm, add yeast and 2 1/2 cups white flour. 4. Slowly start adding whole wheat flour. 5. When dough is stiff enough to handle, turn onto a floured board and knead until dough is smooth and elastic. 6. Place in an oiled bowl, cover, and let rise until double in bulk. 7. Knead and let rise again. 8. Shape into 2 loaves; put into greased 9 x 5 loaf pans and let rise again until doubled. 9. Bake at 400°F for 45 minutes or until golden brown and the loaf sounds hollow when tapped with the fingers. 10. Remove from pans and cool on wire racks. Subject The topic of the resource active dry yeast lukewarm water sugar salt shortening milk boiling water Stone Buhr white flour whole wheat flour 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 RCA0009-20260629-0069 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 Printed pamphlet page category:Other decade:1960s ingredient:active dry yeast ingredient:stone buhr white flour ingredient:whole wheat flour method:Baked source:RCA0009