https://recipecardarchive.com/files/original/9be850d1afb3222715472a6ab1025701.jpg 29950fcabf2b41343c8a47c12262a051 https://recipecardarchive.com/files/original/e036507c364f83a2941a6c2dbce8b8e6.jpg db27e17e18b19065f00b8bdaf4fb1373 https://recipecardarchive.com/files/original/37ab85a2575cb4b20dcceaab613436bf.pdf c8f9b4b1157998d1b75cdb80203e9997 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 Bouillabaisse Description An account of the resource Bouillabaisse 2 Tbs. Butter in pan - can tomatoes sml Italian) & crab meat - shrimp - lobster meat - let it simmer stir in 1 cup sour cream add a little sherry - mix well serve mt Bg Back: blank --- # Bouillabaisse (American Creamed Seafood) ## Ingredients - 2 Tbsp butter - 1 can small Italian tomatoes (14-15 oz) - 1 can crab meat (6 oz), drained - 1/2 lb shrimp, peeled and deveined - 1 cup lobster meat, roughly chopped (see Editor's Notes) - 1 cup sour cream - 2-3 Tbsp dry sherry, or to taste - Salt and pepper to taste ## Instructions 1. Melt butter in a large, heavy pan over medium heat. 2. Add canned tomatoes, breaking up any large pieces, and stir to combine with butter. 3. Add crab meat, shrimp, and lobster meat. 4. Reduce heat to low and simmer gently until seafood is heated through and shrimp are cooked, approximately 8-10 minutes. Do not boil. 5. Stir in sour cream gradually until fully incorporated and sauce is smooth. 6. Add sherry to taste and mix well. 7. Serve immediately in bowls. Subject The topic of the resource butter tomatoes crab meat shrimp lobster meat sour cream sherry 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 RCA0005-20260528-0125 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 cuisine:American decade:1950s ingredient:crab meat ingredient:lobster meat ingredient:sherry ingredient:shrimp ingredient:sour cream ingredient:tomatoes method:Stovetop protein:Seafood source:RCA0005