https://recipecardarchive.com/files/original/f0f4abce54e1eee5a98304cc037ae281.jpg 042f57291d17b524af61cb2be4e6d895 https://recipecardarchive.com/files/original/4cfda4738dc257fda6e8febea98d52f8.jpg f3b241443d374a42ae6df6f756029c5b https://recipecardarchive.com/files/original/4ec23e949c4b8e60738e4febc613128c.pdf 2a823cd5edc698d7e7ede79f111a6782 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 Filet of Sole – Sheperd Hotel Description An account of the resource Filet of sole - Sheperd Hotel. 4 slices - sole. 1 egg plant - cut in 1/4 - brush with butter in oven for 10 minutes, scoop out mash with butter egg chalot or onion pepper salt fold in half - fillet - in buttered pan Sprinkle with thin sliced mushrooms 1 Tbsp tomatoes add more shallot pepper salt 1/2 cup sherry - cook slowly stuffing back in shells. lay fillet on each shell Back: butter & flour - thicken sauce Glaze in oven 1 egg yolk & butter 1 tbs whipped cream - mop & return to oven - --- # Filet of Sole – Sheperd Hotel ## Ingredients - 4 slices sole - 1 eggplant, cut in 1/4 - Butter (for brushing and mashing) - 1 egg - Shallot or onion, to taste - Pepper and salt, to taste - Thin sliced mushrooms - 1 Tbsp tomatoes - 1/2 cup sherry ## Sauce - Butter and flour (to thicken) - 1 egg yolk and butter - 1 Tbsp whipped cream ## Instructions 1. Cut eggplant in quarters, brush with butter, and place in oven for 10 minutes. 2. Scoop out the eggplant and mash with butter, egg, shallot or onion, pepper, and salt. 3. Fold fillets in half and place in a buttered pan. 4. Sprinkle with thin sliced mushrooms. 5. Add 1 Tbsp tomatoes; add more shallot, pepper, and salt. 6. Add 1/2 cup sherry and cook slowly. 7. Place stuffing back in eggplant shells; lay a fillet on each shell. ## Glaze 1. Make a sauce by thickening butter and flour. 2. Glaze in oven. 3. Combine 1 egg yolk and butter with 1 Tbsp whipped cream. 4. Mop over the dish and return to oven. Subject The topic of the resource sole eggplant butter egg shallot onion pepper salt mushrooms tomatoes sherry flour egg yolk whipped cream 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 RCA0005-20260528-0123 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 Sheperd Hotel 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 cuisine:French decade:1950s ingredient:eggplant ingredient:mushrooms ingredient:shallot ingredient:sherry ingredient:sole location:Sheperd Hotel method:Stovetop protein:Seafood source:RCA0005