https://www.recipecardarchive.com/files/original/432b0dadaddd488f1c17ce131f1764dd.jpg 6f2e984001136e6bfc758c8613b64960 https://www.recipecardarchive.com/files/original/1d10417d9f9a8c148e193e0287282ce4.jpg ca4b324e682962eb1f6655da2651be83 https://www.recipecardarchive.com/files/original/361314518d574f6438963a7b29f4100a.pdf 476d2f6566ee0bb1a5a9687c3c5b41c5 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 Shrimp Crepes Description An account of the resource SHRIMP CREPES 1 package (10 ounces) frozen chopped spinach 3 tablespoons butter or margarine ⅓ cup flour 1½ cups milk ½ cup dry sherry 2 tablespoons lemon juice 1 tablespoon tomato paste 2 teaspoons snipped dried chives 1 teaspoon seasoned salt ¼ teaspoon nutmeg ⅛ teaspoon pepper 12 ounces small, cooked and shelled shrimp 6 baked (7-inch) crepes ½ cup sliced natural almonds, toasted Cook spinach as package directs; drain and squeeze out excess liquid. Set aside. In 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened. Re- move ⅔ cup; set aside. Stir spinach and shrimp into larger portion of the sauce. Reduce heat and cook until hot through, stirring often. On lightly buttered baking sheet, spoon ½ cup hot spinach mixture across center of each crepe. Fold sides over to enclose filling. Heat in 375-degree oven about 10 (over) Back: minutes until edges of crepes begin to curl. Meanwhile, heat reserved sauce, mix- ing in small amount of milk to thin, if needed. With large spatula transfer crepes to individual heated serving plates; pour sauce over center of each. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. Makes 6 filled crepes. --- # Shrimp Crepes *Makes 6 filled crepes* ## Ingredients - 1 package (10 ounces) frozen chopped spinach - 3 Tbsp butter or margarine - 1/3 cup flour - 1 1/2 cups milk - 1/2 cup dry sherry - 2 Tbsp lemon juice - 1 Tbsp tomato paste - 2 tsp snipped dried chives - 1 tsp seasoned salt - 1/4 tsp nutmeg - 1/8 tsp pepper - 12 ounces small, cooked and shelled shrimp - 6 baked (7-inch) crepes - 1/2 cup sliced natural almonds, toasted ## Instructions 1. Cook spinach as package directs; drain and squeeze out excess liquid. Set aside. 2. In a 2-quart saucepan over medium heat, melt butter; stir in flour. Cook 1 minute. 3. Gradually whisk in milk, sherry, lemon juice and tomato paste. Add chives, salt, nutmeg and pepper. Cook and stir about 5 minutes until smooth and thickened. 4. Remove 2/3 cup of sauce; set aside. Stir spinach and shrimp into the larger portion of the sauce. Reduce heat and cook until hot through, stirring often. 5. On a lightly buttered baking sheet, spoon 1/2 cup hot spinach mixture across the center of each crepe. Fold sides over to enclose filling. 6. Heat in a 375°F oven about 10 minutes until edges of crepes begin to curl. 7. Meanwhile, heat the reserved sauce, mixing in a small amount of milk to thin, if needed. 8. With a large spatula, transfer crepes to individual heated serving plates; pour sauce over center of each. 9. Sprinkle with almonds and garnish with parsley sprigs. Serve immediately. Subject The topic of the resource spinach butter flour milk dry sherry lemon juice tomato paste dried chives seasoned salt nutmeg pepper shrimp crepes almonds parsley 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 RCA0006-20260609-0321 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-inspired American decade:1950s ingredient:almonds ingredient:crepes ingredient:sherry ingredient:shrimp ingredient:spinach method:Baked protein:Seafood source:RCA0006