https://recipecardarchive.com/files/original/09269b59970c0dd14aba52876aaa7c29.jpg daa3f38dd0137c745f972fe868cb0ebd https://recipecardarchive.com/files/original/6890e572afd964f35f66aa7e3c58d0c5.jpg 137bf15f08e4085da3fb8bb1eef18dec https://recipecardarchive.com/files/original/cc86afcd0bcd0661dfde2a7614d13546.pdf 3b5f86d54f3d3499bcb3e2e5d678c310 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 Baked Goulash Description An account of the resource Baked Goulash 1/4 pound salt pork 3 bay leaves 1 large onions - 1/4 tspn pepper 1 1/2 - veal shoulder - 1 " paprika 2 cans tomato soup - 2 tblsp. flour 2 cans water. 6 small onions 1 tspn salt. 6 " carrots 6- potatos. cube pork - fry out in skillet. put in large casserole. chop l- onions- brown in pork fat with cube veal - remove to casserole. add soup and most water in skillet bay leaves Back: seasonings. mix flour. with remaining water stir in gradually. cook slowly - stirring constan- tly. until slightly thickened. add to meat with onions sliced potatos and carrot strips. Bake in a moderate oven 350 2 1/2 to 3 hours. --- # Baked Goulash ## Ingredients - 1/4 lb salt pork, cubed - 1 large onion, chopped - 1 1/2 lbs veal shoulder, cubed - 2 cans tomato soup - 2 cans water - 1 tsp salt - 3 bay leaves - 1/4 tsp pepper - 1 tsp paprika - 2 Tbsp flour - 6 small onions, halved or left whole - 6 carrots, cut into strips - 6 potatoes, sliced ## Instructions 1. Cube salt pork and fry out in a skillet until fat is rendered and pork is browned. Transfer pork to a large casserole. 2. In the remaining pork fat, brown the chopped large onion and cubed veal together. Transfer to the casserole. 3. Add tomato soup and most of the water to the skillet. Add bay leaves, salt, pepper, and paprika. 4. Mix flour with the remaining water until smooth; stir gradually into the skillet mixture. 5. Cook slowly over medium heat, stirring constantly, until slightly thickened. 6. Pour sauce over meat in casserole. 7. Add small onions, sliced potatoes, and carrot strips to the casserole; mix gently to combine. 8. Cover and bake at 350°F for 2 1/2 to 3 hours until meat and vegetables are very tender. Subject The topic of the resource salt pork onion veal shoulder tomato soup water salt bay leaves pepper paprika flour carrots potatoes 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 RCA0005-20260528-0074 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 Handwritten recipe card category:Main decade:1950s ingredient:bay leaves ingredient:paprika ingredient:salt pork ingredient:tomato soup ingredient:veal method:Baked protein:Pork source:RCA0005