https://recipecardarchive.com/files/original/bb934488480393b7d903045fbcc0f279.jpg 6f34260743c8e54551cb712835ff120c https://recipecardarchive.com/files/original/b222aae2c17e1ea4517235b844f6a2f3.jpg 1096292978e92c226f5e46271c0e06d8 https://recipecardarchive.com/files/original/a1c69d80c970e39c93b1fa3ea1482be0.pdf fe62323f2ae49f8812b89997c4e51853 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 Oat Meal Bread Description An account of the resource Oat Meal Bread. 1 cups rolled oats. 1/4 " molasses. 1 teaspoon salt. 1 tablespoon lard. Pour by 1 pint boiling water and let cool. Then add 1/2 yeast cake dissolved in a little water. Stir in about a quart of bread flour. Let rise over night. Make into 2 loaves and let rise again - then bake in not a severely hot oven. Walnuts may be used. I have never used them. Mrs. Morrill Back: blank --- # Oat Meal Bread *From Mrs. Morrill* ## Ingredients - 1 cup rolled oats - 1/4 cup molasses - 1 tsp salt - 1 Tbsp lard - 1 pint boiling water - 1/2 yeast cake, dissolved in a little water - About 1 quart bread flour ## Instructions 1. Combine rolled oats, molasses, salt, and lard. 2. Pour 1 pint of boiling water over the mixture and let cool. 3. Add the 1/2 yeast cake dissolved in a little water. 4. Stir in about a quart of bread flour. 5. Let rise overnight. 6. Make into 2 loaves and let rise again. 7. Bake in a not severely hot oven. ## Notes Walnuts may be used. I have never used them. Subject The topic of the resource rolled oats molasses salt lard boiling water yeast cake bread flour walnuts 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 RCA0005-20260528-0036 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) Contributor An entity responsible for making contributions to the resource Mrs. Morrill Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Other decade:1930s ingredient:molasses ingredient:rolled oats ingredient:yeast method:Baked protein:Vegetarian source:RCA0005