https://recipecardarchive.com/files/original/b9a9dc16eea1bf2f05ae117e8e47d19d.jpg a917d7db5dce67d3e7b683058c009878 https://recipecardarchive.com/files/original/feaa01fef586d81298ac67c3b7b895f7.jpg 63cdbf1370d63f71edaa22f60d46408f https://recipecardarchive.com/files/original/b62fc29b80959094fb8472585d68c00a.pdf d9db77bb6d0211f18b213664e7f25423 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 RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This is a collection I found on eBay that turned out to have a lot of really interesting aspects to it. Some of the cards had the 'recipe from the kitchen of' filled in with names and even dates which gives a ton of history and context. Additionally, this collection had some interesting nuances. Firstly, there was one card (0015 - Molded Ambrosia) where the instructions on the rear of the card were partly documented with some kind of short hand. I was not able to decipher the short hand, but with AI help, I was able to suss out the instructions. Additionally, there are a number of repeated recipes in the collection. This hints at a few possibilities. The two main ideas to me are either recipes were requested from the original cooks more than once, or more than one collection was combined over time. 0005, 0031, and 0032 are great examples of this. Two of the recipes (0005 and 0031) are for 'Corn Cakes' and note that the recipe is from Edna Fausz. Edna is also mentioned on a recipe (0032) for 'Cloud Light Pancakes' which shows as being from the kitchen of Alice Gall. This seems to imply that for 'Cloud Light Pancakes' Alice got the recipe from Edna originally, wrote it down and applied her label and then sent the card to Paula. The other two (0005/0031) were also originally from Edna and sent by way of Alice to Paula. These links are what make these collections so much more than just the recipes. Creator An entity primarily responsible for making the resource Paula Guffey 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 2026-05-04 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 RCA0003 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Indiana, US Contributor An entity responsible for making contributions to the resource Aileen Landreth, Alice Gall, Allie, Alma Ashbridge, Barb Hawkins, Bea Vail, Bertha Dansman, Betty, Billie Schild, Bob, Carol Ross, Charlotte, Dell, Doris Mahon, Dorothy Perkins, Edna Fausz, Ellie Lively, Eura Lee Armstrong, Frances Welles, Freda Adolph, Gladys Ward, Helen, I. Stewart, Jane Eller, Jerry, Jim, Joan Herber, Joan Herr, Kay Winter, Lillian, Margie Zinke, Marilyn Randall, Mildred Kauffman, Mrs. Sasser, Mrs. Willis Waller, Nita, Olga, Paula Guffey, Peg Grant, Rae Anne, Ruth, Ruth Henderson, Ruth Jacobs, Stracks, Sue Plummer, Tillie 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 Caterer's Buffet Chicken Dish Description An account of the resource Caterer's Buffet Chicken Dish 5 lbs Chicken 4C & 6T Chicken broth 1 Carrot 1C milk 1 loaf 2-day old bread 1 Cup flour 1/2 C. butter 4 eggs beaten Parsley - 2 tbs 1 pkg frozen peas 2 large Celery stalks, diced 1 T poultry seasoning or sage 3 t salt dash pepper 1 C fat from broth Back: Simmer chicken in 2 qts water and Carrot & onion til done. Cool in liquid, drain & cube. Cube bread, saute in butter parsley, onion & celery. Cook 5 min. Combine with bread, salt & pepper, sage & mix with 6T broth. Skim 1 cup fat & melt in pan. Stir in flour til smooth. Heat 4C. broth & 1C milk in pan. Add broth mix & 2t salt to fat mixture. Cook til thick. Add some of hot mixture to 4 beaten eggs & cook over low heat 3 min. more. Combine a layer of stuffing pour 1/2 of sauce. Add chicken, pour on remaining sauce. Top with sauteed crumbs. Bake 350° for 30 min. --- # Caterer's Buffet Chicken Dish ## Ingredients - 5 lbs chicken (bone in, skin on) - 1 carrot - 2 onions - 1 loaf 2-day old bread - 1/2 cup butter - 2 Tbsp parsley - 2 large celery stalks, diced - 1 Tbsp poultry seasoning or sage - 3 tsp salt (divided) - Dash pepper - 1 cup fat from broth - 4 cups & 6 Tbsp chicken broth (divided) (Note: This results from cooking the chicken) - 1 cup milk - 1 cup flour - 4 eggs, beaten - 1 pkg frozen peas ## Instructions 1. Simmer chicken in 2 quarts water with carrot and onion until done. 2. Cool in liquid, drain, and cube the chicken. 3. Cube bread. Sauté in butter with parsley, onion, and celery. Cook 5 minutes. 4. Combine with bread, salt and pepper, sage, and mix with 6 Tbsp broth. 5. Skim 1 cup fat from broth and melt in pan. Stir in flour until smooth. 6. Heat 4 cups broth and 1 cup milk in pan. Add broth mixture and 2 tsp salt to fat mixture. 7. Cook until thick. 8. Add some of the hot mixture to 4 beaten eggs to temper, add egg mixture to hot mixture, and cook over low heat 3 minutes more. 9. In a baking dish, combine a layer of sautéed bread stuffing and 1/2 of the sauce. 10. Add chicken and peas, then pour on remaining sauce. 11. Top with sautéed bread. 12. Bake at 350° for 30 minutes. Editor's Note: "1 cup fat from broth" = schmaltz skimmed from simmering liquid. If you don't get that much from cooking the chicken, substitute 1 cup butter for modern preparation, though flavor depth will differ. Subject The topic of the resource chicken carrot onion bread butter parsley celery poultry seasoning sage salt pepper chicken broth milk flour eggs frozen peas Date A point or period of time associated with an event in the lifecycle of the resource 1950s Identifier An unambiguous reference to the resource within a given context RCA0003-20260513-0142 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Indiana, US Creator An entity primarily responsible for making the resource Paula Guffey Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay) Format The file format, physical medium, or dimensions of the resource Typed recipe card category:Main decade:1950s ingredient:bread stuffing ingredient:celery ingredient:chicken ingredient:peas ingredient:poultry seasoning method:Baked protein:Chicken source:RCA0003