https://recipecardarchive.com/files/original/83f64b9484717215c7ca8c940fd0119c.jpg 5b67f6c5f430c56e90385b53b5414e87 https://recipecardarchive.com/files/original/7bab57d6646907d283ab1369093d40d8.jpg 0b1334ee9f97c8681a1e9ee58d44d952 https://recipecardarchive.com/files/original/339383bce29573ae42aab8d9f311f548.pdf b991b280c993a0b10f608bd5061e9ce8 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 RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This is an interesting collection in a very cool old, weathered metal box. I’ve captured the handwritten and typed recipes along with a small few of the printed cards. This collection really runs the gamut from doughnuts to cocktails with lots of casseroles and baked goods. There are a few in here that I’ll definitely be trying out. Though, while it’s my favorite recipe in the batch, I can’t say that I’m eager to try out 'Welch’s Grape Egg Nog'. Creator An entity primarily responsible for making the resource Alberta P. Thornton 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 2026-05-10 Contributor An entity responsible for making contributions to the resource A. Thornton, Alberta, Alberta P. Th, Alberta Thornton, AlCox, Alice Neal, Aunt Beth, B. Green, Bill, Carina Milman, Carrie Velano, Connie McPhail, Doris Withee, E. L. Duncan, Elinor Cook, Ernestine, Ernestine Duncan, Fales, Florence Bebber, G. Inkem, G. Smith, Gertrude Rieger, Grace Cobb, H. Lord, Hoffmann, Isabell Small, Jessie J. Davis, John W. Thornton, Josie Bryant, Kath Bagley, Laura G. Palmer, Leona Parent, Lucy H, M. Lux, Marie, Marie Gifford, Marie H, Martha, Melvin A. Kelley, Mildred Wilson, Mrs Brown, Mrs Reynolds, Mrs. Bert Collins, Mrs. Bonneau, Mrs. Ethel Rickee, Mrs. Jorko, Mrs. Morrill, Mrs. Parent, Mrs. Richardson, Mrs. S. E. Howland, Nonnie, Pauline C., Pearl, Priscilla, Richard, Robertson, Roland Booker, Ruth Chadwick, Ruth Morrell, Thornton, Vera Ganoy, W. Smith, William Crossley 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 RCA0005 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Maine, 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 Fisk Pudding (Fish Pudding) Description An account of the resource fisk pudding (fish pudding) 1 small haddock or cod (about 5 pounds) 3/4 cup rice 2 cups water 2 cups milk 2 teaspoons salt 4 eggs, well beaten 5 cups rich milk Butter, salt, pepper for seasoning Boil fish in salted water (1 tea- spoon salt to each quart of water) until tender, about 45 minutes. Drain, skin carefully, pick out bones, and flake finely. Cook rice with water, milk, and salt for 20 minutes. Now put a layer of drained rice in a well-buttered casserole. Then add a layer of the flaked fish. Season with butter, pepper, and salt, allowing about 1/2 teaspoon of salt for every layer. Continue with alternate layers of fish and rice until casserole is two thirds full. To well-beaten eggs add milk. Pour over rice and fish. Bake uncovered for 1 hour in a medium oven (350° F.). Serves 12. Tested by The American Home Back: blank --- # Fisk Pudding (Fish Pudding) ## Ingredients - 1 small haddock or cod (about 5 pounds) - 3/4 cup rice - 2 cups water - 2 cups milk - 2 teaspoons salt - 4 eggs, well beaten - 5 cups rich milk - Butter, salt, pepper for seasoning ## Instructions 1. Boil fish in salted water (1 teaspoon salt to each quart of water) until tender, about 45 minutes. 2. Drain, skin carefully, pick out bones, and flake finely. 3. Cook rice with water, milk, and salt for 20 minutes. 4. Put a layer of drained rice in a well-buttered casserole. 5. Add a layer of the flaked fish. Season with butter, pepper, and salt, allowing about 1/2 teaspoon of salt for every layer. 6. Continue with alternate layers of fish and rice until casserole is two thirds full. 7. To well-beaten eggs add milk. Pour over rice and fish. 8. Bake uncovered for 1 hour in a medium oven (350°F). Serves 12. Subject The topic of the resource haddock cod rice water milk salt eggs rich milk butter pepper Date A point or period of time associated with an event in the lifecycle of the resource 1930s Identifier An unambiguous reference to the resource within a given context RCA0005-20260528-0004 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Maine, US Creator An entity primarily responsible for making the resource Alberta P. Thornton Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay) Format The file format, physical medium, or dimensions of the resource Clipped recipe category:Main decade:1930s ingredient:fish ingredient:rice method:Baked protein:Seafood source:RCA0005