https://www.recipecardarchive.com/files/original/806d732760b9f0f2e9878aafa4dc0bb1.jpg f7302ccba9fa03378a0469684fde6448 https://www.recipecardarchive.com/files/original/d1e15760894a38769cbcdac27a751d76.jpg c8cd67ed5f0129d7b8755f318988d745 https://www.recipecardarchive.com/files/original/b14bf3a96e139ffb5897c6fedbb6ba00.pdf 122031faeda3237a738010f4af7f4746 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 RCA0006 - The Yetka family collection that started the project Subject The topic of the resource Cooking Recipe Cards Description An account of the resource This was the collection that started it all. I found this posted on eBay as a large lot of recipe cards, clippings, and other cooking related materials but not box to contain them all. When I received the collection, I was hooked. There were lots of handwritten cards, typed cards, clippings glued to cards, promotional cards, and everything in between. As I worked through the archival steps on these, there were lots of little nuances that stood out. First, you’ll see quite a few cards with magazine and newspaper clippings that I’ve included. These stood out to me because there was clearly a lot of care put into cutting these out and then gluing them to cards to include in their recipe box. I find this extra time and care speaks a lot to me about the value of these clippings versus the hundreds of clippings that were simply loose in the collection. Second, there were a lot of canning and pickling related cards here. So much has changed about canning since the time period of this collection. The use of alum and lime certainly stood out as neither are recommended by the USDA anymore. Additionally, many of the recipes expected a level of knowledge about the overall process. For example, none of the cards explain the actual water bath canning tools or process. Lastly, I got to learn a whole new (to me) unit of measure, the peck. One peck is 8 dry quarts. Third, there is a type of dessert that self-separates during baking which I found completely fascinating. An example of this is “Cake Lemon Pie” (RCA0006-20260609-0111). This is high on my list of recipes to try so I can get my head better wrapped about the separation during cooking. I also spent a good bit of time polishing the recipe parsing process during this collection. The formatted versions should be more consistent going forward and I’ll be trying to capture interesting notes in the Editor’s Note section at the bottom. Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka 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 2026-01-12 Contributor An entity responsible for making contributions to the resource 3 girls, Alan Holcombe, Aletha, Alice Hill, Aunt Frances, Aunt Myrl, Belle, Bern, Betty Bangs, Betty Crocker, Betty J. Reynolds, Bridget, C. Kolar, Carol, Debbie, Eleanor Campbell, Elizabeth Gillenwater, F. S. Marrs, Frances, Frank, Frank Bates, G. White, Gail L. Becker, Gladys, Gladys Winkel, H.E. Erickson, Harriet, Henning, Hildegard, Jane Willson, Jeanne L. Holley, Joe, Josephine Brach, K.R., Kate Smith, Kephart, Kolar, L.M., Marie, Martha, Martha Yetka, Min, Minnie, Miriam B. Lao, mrs paul, Mrs. Bloom, Mrs. Dodge, Mrs. Horton, Mrs. Selmser, Mrs. Stassen, Orla, Phil, Rose Levy, Stuart, The Chef of Tiffin Inn, V.S., Vacie, Valerie Wildman 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 RCA0006 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, 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 Ratatouille Description An account of the resource RATATOUILLE 2½ cups eggplant, peeled and cut in chunks 2½ cups sliced zucchini 1⅓ cups whole pitted olives ¾ cup chopped onions ¾ cup chopped green pepper 3 cups canned tomatoes (or fresh), cut in pieces, including juice, if canned ¼ cup oil (olive or salad) 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon thyme ¼ teaspoon oregano ¼ teaspoon basil ½ teaspoon garlic powder Layer eggplant, zucchini, ripe olives, onion, green pepper, tomatoes in a 2½- quart baking dish, sprinkle with oil, salt, pepper, thyme, oregano, basil and garlic powder. Cover with foil and bake in a 350- degree oven for about 2 hours, removing foil for last half hour of cooking. Drain off excess liquid, reserving for a soup base. Cool and serve. Mixture may be served as soon as cool or may be refrigerated and served later. This may be held up to a week covered in the refrigerator. Back: blank --- # Ratatouille ## Ingredients - 2 1/2 cups eggplant, peeled and cut in chunks - 2 1/2 cups sliced zucchini - 1 1/3 cups whole pitted olives - 3/4 cup chopped onions - 3/4 cup chopped green pepper - 3 cups canned tomatoes (or fresh), cut in pieces, including juice if canned - 1/4 cup oil (olive or salad) - 1 tsp salt - 1/4 tsp pepper - 1/4 tsp thyme - 1/4 tsp oregano - 1/4 tsp basil - 1/2 tsp garlic powder ## Instructions 1. Layer eggplant, zucchini, ripe olives, onion, green pepper, and tomatoes in a 2 1/2-quart baking dish. 2. Sprinkle with oil, salt, pepper, thyme, oregano, basil, and garlic powder. 3. Cover with foil and bake in a 350-degree oven for about 2 hours, removing foil for the last half hour of cooking. 4. Drain off excess liquid, reserving it for a soup base. 5. Cool and serve. Mixture may be served as soon as cool, or refrigerated and served later. May be held up to a week covered in the refrigerator. Subject The topic of the resource eggplant zucchini olives onions green pepper tomatoes oil salt pepper thyme oregano basil garlic powder Date A point or period of time associated with an event in the lifecycle of the resource 1960s Identifier An unambiguous reference to the resource within a given context RCA0006-20260609-0138 Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oregon, US Creator An entity primarily responsible for making the resource Alice Yetka, Martha Yetka Rights Information about rights held in and over the resource Personal/Family Source A related resource from which the described resource is derived RCA0006 - The Yetka family collection that started the project (eBay) Format The file format, physical medium, or dimensions of the resource Printed pamphlet page category:Main cuisine:French decade:1960s ingredient:eggplant ingredient:olives ingredient:oregano ingredient:thyme ingredient:tomatoes ingredient:zucchini method:Baked protein:Vegetarian source:RCA0006