https://www.recipecardarchive.com/files/original/a4c341ea8395bfaf9c6cf8f10309de67.jpg f8de7480a1f5b9af8029181278e9181f https://www.recipecardarchive.com/files/original/a794fe8a60f361a746b84a3438e14f23.jpg bbe7c9888b8e7d1366a569b3bfd47cb1 https://www.recipecardarchive.com/files/original/d7a1ff3ecb50f701dacd06deae1fd75d.pdf f915e1983805d4f84bd73071124fd4f7 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 New-Fashioned Boston Beans Description An account of the resource NEW-FASHIONED BOSTON BEANS (Basic recipe — Makes 6 servings) 1 pound dried navy or pea beans Water 6 strips bacon, cut into 1½x1-inch pieces 3 tablespoons brown sugar, packed 3 tablespoons molasses 3 tablespoons ketchup ½ cup chopped onion 1½ teaspoons salt ½ teaspoon dry mustard 2 cups water OVEN METHOD: (6 hours, 30 minutes baking time) Wash beans thor- oughly and soak overnight in enough cold water to cover. The next day, drain off water. Place beans in 4-quart Dutch oven. Add 4 cups water. Cook over high heat until mixture comes to a boil, about 10 minutes. Reduce heat to low. Cover and simmer 20 minutes. Pour beans with liquid into 2-quart glass casserole or bean pot. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard and 2 cups water. Cover. Bake in 300- degree oven 5½ hours, adding some hot water if necessary during the last 2 hours to keep beans moist. Uncover. Bake 30 minutes more. Back: PRESSURE COOLER METHOD: (1 hour, 8 min- utes plus 20 minutes wait- ing time) Use ingredients listed in basic recipe, but reduce salt to ½ teaspoon and water to 3 cups and add ¼ cup cooking oil and 1 tablespoon salt for soak- ing beans. Wash beans thoroughly. Soak beans overnight in ¼ cup cook- ing oil, 1 tablespoon salt and enough water to cov- er. The next day, drain off water. Fry bacon in 4-quart pressure cooker over medi- um heat until crisp, about 8 minutes. Add drained beans, brown sugar, mo- lasses, ketchup, onion, ½ teaspoon salt, mustard and 3 cups water. Close cover securely. Place over high heat. Bring to 15 pounds pressure, according to manufacturer's directions for your pressure cooker, about 10 minutes. When pressure is reached (con- trol will begin to jiggle), reduce heat immediately and cook 50 minutes. Re- move from heat. Let pres- sure drop of its own ac- cord, about 20 minutes. SLOW COOKER METH- OD: (6 hours, 8 minutes cooking time) Use ingredi- ents listed in basic recipe, but use 6 cups water. Wash beans thoroughly and soak overnight in 6 cups cold water in 3½- quart slow cooker. The next day, cover and cook on high setting 3 hours or until beans are tender. Fry bacon in 10-inch skillet over medium heat until browned, about 8 minutes. (Do not drain.) Drain beans in colander, reserving cooking liquid. Combine 2 cups reserved cooking liq- uid, bacon with bacon drippings, brown sugar, molasses, ketchup, onion, salt and mustard in slow cooker. Stir in drained beans. Cover and cook on high setting 3 hours more. --- # New-Fashioned Boston Beans *Serves 6* ## Ingredients ### Base Recipe - 1 lb dried navy or pea beans - 6 strips bacon, cut into 1 1/2 x 1 inch pieces - 3 Tbsp brown sugar, packed - 3 Tbsp molasses - 3 Tbsp ketchup - 1/2 cup onion, chopped - 1 1/2 tsp salt - 1/2 tsp dry mustard - 2 cups water (plus additional water for soaking and parboiling) --- ## Method 1 — Conventional Oven *Total time: approximately 7 hours (plus overnight soak)* ### Additional Ingredients - 4 cups water (for parboiling) - Hot water as needed during baking ### Instructions 1. Wash beans thoroughly and soak overnight in enough cold water to cover. Drain. 2. Place drained beans in a 4-quart Dutch oven. Add 4 cups fresh water. 3. Bring to a boil over high heat — approximately 10 minutes. 4. Reduce heat, cover, and simmer 20 minutes. 5. Pour beans and cooking liquid into a 2-quart glass casserole or bean pot. 6. Stir in bacon, brown sugar, molasses, ketchup, onion, salt, mustard, and 2 cups water. 7. Cover and bake at 300°F for 5 1/2 hours. During the last 2 hours, check periodically and add hot water as needed to keep beans moist. 8. Uncover and bake 30 minutes more until beans are tender and top is lightly browned. --- ## Method 2 — Pressure Cooker *Total time: approximately 1 hour 8 minutes cooking plus 20 minutes pressure release (plus overnight soak)* ### Modified Ingredients - Reduce salt to 1/2 tsp (from base recipe) - Reduce water to 3 cups (from base recipe) - Add 1/4 cup cooking oil (for soaking) - Add 1 Tbsp salt (for soaking only) ### Instructions 1. Wash beans thoroughly. Soak overnight in 1/4 cup cooking oil, 1 Tbsp salt, and enough water to cover. Drain. 2. Fry bacon in a 4-quart pressure cooker over medium heat until crisp — approximately 8 minutes. Do not drain fat. 3. Add drained beans, brown sugar, molasses, ketchup, onion, 1/2 tsp salt, mustard, and 3 cups water to the pressure cooker. 4. Close cover securely according to manufacturer's directions. 5. Bring to 15 pounds pressure over high heat — approximately 10 minutes. 6. When pressure is reached and control begins to jiggle, reduce heat immediately and cook 50 minutes. 7. Remove from heat and allow pressure to drop on its own — approximately 20 minutes. Do not force-release. --- ## Method 3 — Slow Cooker *Total time: approximately 6 hours 8 minutes cooking (plus overnight soak)* ### Modified Ingredients - Increase water to 6 cups (from base recipe) ### Instructions 1. Wash beans thoroughly. Place in a 3 1/2-quart slow cooker and soak overnight in 6 cups cold water. 2. The next day, cover and cook on high setting for 3 hours or until beans are tender. 3. Fry bacon in a skillet over medium heat until browned — approximately 8 minutes. Do not drain fat. 4. Drain beans in a colander, reserving cooking liquid. 5. Combine 2 cups reserved cooking liquid, bacon with drippings, brown sugar, molasses, ketchup, onion, salt, and mustard in the slow cooker. 6. Stir in drained beans. 7. Cover and cook on high setting 3 hours more. Subject The topic of the resource navy beans pea beans bacon brown sugar molasses ketchup onion salt dry mustard water cooking oil 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 RCA0006-20260609-0139 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:Side cuisine:American decade:1960s ingredient:bacon ingredient:beans ingredient:molasses ingredient:mustard method:Baked protein:Pork source:RCA0006