https://www.recipecardarchive.com/files/original/e5d5fb455186500d38f2fd718e5aeefe.jpg 823812e57eaa2a0c2da625c3ff23442f https://www.recipecardarchive.com/files/original/680274e3bf316795be0fa42ffd191bb2.jpg fec381843e6a184541069a3be29842f9 https://www.recipecardarchive.com/files/original/86ec38dd7c534c3b7ecbb06c2acbdd46.pdf 308d96ab223e12064444edf0841a0211 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 Hollandaise Sauce Description An account of the resource Hollandaise Sauce. 1/2 cup butter and divide into 3 pieces put 1 piece plus the yolks of 2 eggs and 1 Tbsp of lemon juice all together in a china bowl and set over boiling water to cook stirring it all the time. when the butter is melted add the second piece and when it melts the 3rd when all butter is amalgamated with the rest. add 1/4 tsp of salt and 1 tbsp of hot water and blend. This sauce can be made Back: ahead of time set in a warm place. and stirred up again before using. --- # Hollandaise Sauce ## Ingredients - 1/2 cup butter, divided into 3 pieces - 2 egg yolks - 1 Tbsp lemon juice - 1/4 tsp salt - 1 Tbsp hot water ## Instructions 1. Place 1 piece of butter in a china bowl along with the yolks of 2 eggs and 1 Tbsp of lemon juice. 2. Set the bowl over boiling water and cook, stirring constantly. 3. When the first piece of butter is melted, add the second piece; when that melts, add the third. 4. When all the butter is amalgamated with the rest, add 1/4 tsp of salt and 1 Tbsp of hot water and blend. 5. This sauce can be made ahead of time; set in a warm place and stirred up again before using. Subject The topic of the resource butter egg yolks lemon juice salt water 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 RCA0005-20260528-0044 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:Other decade:1950s ingredient:lemon juice method:Stovetop source:RCA0005