Special Collections and University Archives, Virginia Tech
Obenshain Culinary Collection,
Ms.2011.089
0.2 Cubic Feet
1 box
c.1930s-1980s
The Obenshain Culinary Collection contains a variety of recipes, cooking guides, and nutritional information from the 1930s-1980s. All items reside within two series: Notecards and Clippings and Publications.
English
.
Access Restrictions
Collection is open for research.
Use Restrictions
Permission to publish material from the Obenshain Culinary Collection must be obtained from Special Collections, Virginia Tech.
Preferred Citation
Researchers wishing to cite this collection should include the following information: Obenshain Culinary Collection, Ms2011-089, Special Collections, Virginia Polytechnic Institute and State University, Blacksburg, Va.
Acquisition Information
Special Collections, Virginia Tech acquired the Obenshain Culinary Collection in September 2011.
Processing Information
The processing, arrangement, and description of the Obenshain Culinary Collection was completed in October 2011.
Scope and Content note
The collection consists of two series: Notecards and Clippings and Publications. Most of the material in the collection is undated.
The Notecards and Clipping series includes recipes that are both handwritten and clipped from magazines, boxes, and newspapers. Alongside recipes for dishes like preacher cookies, chicken and rice, and lemon sauce, the series also contains small guides on diet and cooking methods. A majority of the series resides within a metal recipe box.
The Publication series contains a variety of pamphlets. Like the prior series, this one houses recipes and nutritional guides. Instead of being typed, written, or clipped, the information has been published in pamphlet form. Sources include The Roanoke Times and the Home Economics Department of the Kellogg Company.
Arrangement
The Obenshain Culinary Collection is arranged in two series: Notecards and Clippings and Publications. Most of the notecards are in their original order in a recipe card box. Loose notecards and clippings are in a small folder. Publications are in alphabetical order by title.
History of Food and Drink
Notecards and Clippings
11Card File 1Publications12BibliographyAll About Cooking Peanuts. Rocky Mount: Virginia-Carolina Peanut Promotions, Print. Food Selection Chart. Battle Creek: Kellog Company Home Economic Department, Print. Manual Number 1: Frying Facts. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 4: Quick Breads Quickly Made. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 6 Soups and Sauces. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 17: Candies and Confections. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 8: Cheese and Eggs. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 9: Yeast Breads. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 10: School Lunches. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 11: Fish and Meat Dishes. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 12: Vegetable Cookery. Cincinnati: The Procter & Gamble Co., 1935. Print. Manual Number 13: Table Service and Accessories. Cincinnati: The Procter & Gamble Co., 1935. Print. Foods on Parade. Roanoke: The Roanoke Times and The Roanoke World-News, 1935. Print. Sunkist Bulletin. Los Angeles: Sunkist Educational Department, Print.