https://www.recipecardarchive.com/files/original/69fe0a3c1dcc634877fa0697d274065a.jpg fe8699dec1b888e3da2939d9efd5f1ae https://www.recipecardarchive.com/files/original/8cac3c628bf870595eb0b1d12727b280.jpg dfd2b544252086047e346f8676c75751 https://www.recipecardarchive.com/files/original/9f5821df520d9c3b4e83b6ab959db83e.pdf eba0baf9c7883d218cdca66057a02d14 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 Chocolate Pecan Truffles Description An account of the resource CHOCOLATE PECAN TRUFFLES 1 cup chocolate morsels ½ cup sour cream 1½ cups pecans, chopped fairly fine but not pulverized 2½ cups vanilla wafers or cake crumbs, finely crushed ½ cup confectioners' sugar, sifted 1 tablespoon grated orange rind ⅓ cup orange juice, approximately ½ cup unsweetened cocoa powder, sifted Melt chocolate and sour cream in top of a double boiler over sim- mering water. Stir until smooth, then chill until mixture is barely pliable. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles. over Back: Mix together pecans, vanilla wafers, confectioners' sugar, grated orange rind and juice, using a food processor if possible. Use just enough orange juice to moisten and hold together mixture, no more. Roll chocolate balls in it and then between your palms to make them firm. Roll finally in cocoa powder, shaking off excess. Refrig- erate until serving time. Makes about 48 truffles. --- # Chocolate Pecan Truffles *Makes about 48 truffles* ## Ingredients - 1 cup chocolate morsels - 1/2 cup sour cream - 1 1/2 cups pecans, chopped fairly fine but not pulverized - 2 1/2 cups vanilla wafers or cake crumbs, finely crushed - 1/2 cup confectioners' sugar, sifted - 1 Tbsp grated orange rind - 1/3 cup orange juice, approximately - 1/2 cup unsweetened cocoa powder, sifted ## Instructions 1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable. 2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles. 3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more. 4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm. 5. Roll finally in cocoa powder, shaking off excess. 6. Refrigerate until serving time. Subject The topic of the resource chocolate morsels sour cream pecans vanilla wafers cake crumbs confectioners' sugar orange rind orange juice cocoa 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 RCA0006-20260609-0279 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 Typed recipe card category:Dessert decade:1960s ingredient:chocolate ingredient:cocoa powder ingredient:orange ingredient:pecans ingredient:sour cream method:No-bake protein:Vegetarian source:RCA0006