https://recipecardarchive.com/files/original/f7acd2c9215890d3d0c06f8e144045f6.jpg 935cdaa0a39845bd75b31c3341df2b3a https://recipecardarchive.com/files/original/9d7a59637d5e4012b45882b382562397.jpg 091dc731dd7373a7e410905db40bf435 https://recipecardarchive.com/files/original/52004bb42356ae1ccbec02fe6cdf6084.pdf ce88590f34be7a27790bd80e4d9a44ff 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 Viennese Fried Pastries Description An account of the resource Viennese Vera Ganoy. 2 cups - flour. 4 egg yolks- mix like pie crust. 3 Tbsps Powdered sugar. pinch of salt. 5 tbsps . wine mix Knead 20 minutes with palms of hand. let set for 20 mnts. cut small pieces roll flat. slit 4 times pass wooden spoon handle through cut in fat Back: fat or oil. after a minute or two, take out spoon let & brown. when done sprinkle with powdered sugar. --- # Viennese Fried Pastries *From Vera Ganoy* ## Ingredients - 2 cups flour - 4 egg yolks - 3 Tbsp powdered sugar - Pinch of salt - 5 Tbsp wine (see Editor's Notes) - Fat or oil for deep frying - Powdered sugar for finishing ## Instructions 1. Combine flour, powdered sugar, and salt. 2. Add egg yolks and wine; mix together like pie crust until dough comes together. 3. Knead with the palms of your hands for 20 minutes until smooth and elastic. 4. Let dough rest for 20 minutes. 5. Cut dough into small pieces and roll each piece out flat and thin. 6. Cut 4 slits in each piece. 7. Pass a wooden spoon handle through one of the cuts to shape the pastry into a rosette or bow form. 8. Lower carefully into hot fat or oil. 9. After a minute or two, remove the spoon handle and allow the pastry to brown on both sides. 10. Remove when golden brown and drain briefly. 11. Sprinkle generously with powdered sugar while still warm. Subject The topic of the resource flour egg yolks powdered sugar salt wine fat oil 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 RCA0005-20260528-0119 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 Vera Ganoy Format The file format, physical medium, or dimensions of the resource Handwritten recipe card category:Dessert cuisine:Austrian decade:1950s ingredient:egg yolks ingredient:wine method:Fried protein:Vegetarian source:RCA0005