https://recipecardarchive.com/files/original/d0ec0a8bcd0e74ff16079c2b97abe241.jpg eaf4ecb91a0484c733e17bef1775b398 https://recipecardarchive.com/files/original/d12b760728673344919936bda2a4a22e.jpg b4a5e0e5598899cd02b32a88b0493f41 https://recipecardarchive.com/files/original/579dc7bc75a34c621d6d2dca0b6eaad1.pdf 08d21115995c4e4c78333998c1397e3a 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 Whole Wheat Bread Description An account of the resource Card 1 Front: Whole Wheat Bread 4 to 4½ cups whole- wheat flour 1 TBS active dry yeast 1½ cups warm water 1 TBS honey 1 TBS safflower oil 1 tsp sea salt In a large mixing bowl, dissolve yeast in ¼ cup of the warm water, then add remain- der. Dissolve honey in this mixture and let sit for a few minutes; then add 2 cups of the flour and beat with a wooden spoon until smooth. Cover and set in a warm place to rise for about 1 hour until light and foamy. Mix salt and oil into batter. (over) 20 Card 1 Back: Add flour a little at a time and mix until stiff and easy to handle. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger. Shape into loaf, and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches). Cover and set in a warm place to rise until doubled in bulk, about 1 hour. Preheat oven to 350° and bake for about 1 hour until crust is a deep golden brown. Remove from pan at once and cool before slicing. natural recipes boston, mass © 1974 94 bourne st. 02130 (617)522-0299 --- # Whole Wheat Bread *Recipe by Natural Recipes - 1974* ## Ingredients - 4 to 4 1/2 cups whole-wheat flour - 1 Tbsp active dry yeast - 1 1/2 cups warm water - 1 Tbsp honey - 1 Tbsp safflower oil - 1 tsp sea salt ## Instructions 1. In a large mixing bowl, dissolve yeast in 1/4 cup of the warm water, then add remainder. 2. Dissolve honey in this mixture and let sit for a few minutes. 3. Add 2 cups of the flour and beat with a wooden spoon until smooth. 4. Cover and set in a warm place to rise for about 1 hour until light and foamy. 5. Mix salt and oil into batter. 6. Add flour a little at a time and mix until stiff and easy to handle. 7. Place dough on a lightly floured board and begin kneading. Knead for 20 minutes or so, adding more flour a little at a time until smooth, elastic, and not sticky. The exact quantity of flour will vary slightly each time; this, as well as the proper consistency of the kneaded dough will be learned with experience. 8. When kneading is complete, dough should be springy enough to almost resume shape when pressed in lightly with finger. 9. Shape into loaf and place in a lightly oiled standard size bread pan (about 9 x 5 x 3 inches). 10. Cover and set in a warm place to rise until doubled in bulk, about 1 hour. 11. Preheat oven to 350°F and bake for about 1 hour until crust is a deep golden brown. 12. Remove from pan at once and cool before slicing. Subject The topic of the resource whole-wheat flour active dry yeast warm water honey safflower oil sea salt Date A point or period of time associated with an event in the lifecycle of the resource 1974 Identifier An unambiguous reference to the resource within a given context RCA0009-20260629-0082 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 Boston, Mass 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:Main decade:1970s ingredient:honey ingredient:whole-wheat flour ingredient:yeast location:Boston Mass method:Baked protein:Vegetarian source:RCA0009