https://recipecardarchive.com/files/original/c9b736121740965585fc2bb6565634e4.jpg 5dff684c698100a466cceccdb4c76a94 https://recipecardarchive.com/files/original/7b2e5b9e809732ec6c93a0f70255c58c.jpg ffd27701e1a32f01ce9045c8708233fb https://recipecardarchive.com/files/original/211f50564c70cfef42c596b7249f7bbe.pdf eb3357f42763c74b6203abf1f8c0bab0 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 Pineapple Pudding Description An account of the resource Pineapple Pudding 2 slices of raisin bread, cubed 1 can (1 lb. 4oz) crushed Pine apple 2 Tablespoons of orange juice 1/2 cup of Butter or margarine 3/4 cup of Sugar 3 eggs beaten 1/8 teaspoon nutmeg. 1 large cooked carrot, grated. 1/4 teaspoon of Salt Preheat oven to 350°F. Soak bread crumbs in crushed pine apple with syrup and orange juice. cream butter or margarine and sugar. Beat until light. Add eggs, Beat until light and fluffy. Add nutmeg, carrots and salt mix until well blended. Spoon into a greased 1 1/2 quart baking dish. Bake for 40-45 minutes, or until done Back: blank --- # Pineapple Pudding ## Ingredients - 2 slices raisin bread, cubed - 1 can (1 lb. 4 oz) crushed pineapple (with syrup) - 2 Tbsp orange juice - 1/2 cup butter or margarine - 3/4 cup sugar - 3 eggs, beaten - 1/8 tsp nutmeg - 1 large cooked carrot, grated - 1/4 tsp salt ## Instructions 1. Preheat oven to 350°F. 2. Soak bread crumbs in crushed pineapple with syrup and orange juice. 3. Cream butter or margarine and sugar. Beat until light. 4. Add eggs. Beat until light and fluffy. 5. Add nutmeg, carrots, and salt. Mix until well blended. 6. Spoon into a greased 1 1/2 quart baking dish. 7. Bake for 40–45 minutes, or until done. Subject The topic of the resource raisin bread pineapple orange juice butter margarine sugar eggs nutmeg carrot salt 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 RCA0005-20260528-0041 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 Typed recipe card category:Dessert decade:1950s ingredient:carrot ingredient:nutmeg ingredient:orange juice ingredient:pineapple ingredient:raisin bread method:Baked protein:Vegetarian source:RCA0005