Digitize Handwritten Recipe Cards (and Keep the Originals)

Start by not throwing anything away

Before anything else: whatever you do next, keep the cards. The U.S. National Archives' guidance on personal family papers is unambiguous that digitizing is not a substitute for the original: a digital copy is a second copy, not a replacement.

This matters more for recipe cards than for most documents. The value is not only the instructions. It is the handwriting, the splatters, the crossed-out quantity someone corrected forty years ago, the note in a different hand in the margin. None of that survives transcription. All of it survives a photograph, and all of it survives the card.

Photograph everything before you transcribe anything

Do the photography as one pass, start to finish, before you type a single word. Transcribing as you go feels productive and is how projects die at card twelve. The photography is fast and mechanical, the transcription is slow and thoughtful, and mixing them means doing the slow thing while your motivation is highest and the fast thing when it is gone.

1. Flat surface, indirect daylight

   A table near a window on an overcast day is close to ideal. Direct sun creates hard shadows across the card and washes out faint pencil.

2. No flash

   Flash blows out ballpoint into an unreadable shine and turns graphite a flat blue-gray. If the room is too dark for a clean shot without it, move rather than compensate.

3. Fill the frame, square to the card

   Shoot straight down rather than at an angle. A skewed photo is harder to read later and much harder for any software to handle.

4. Shoot the back

   If anything at all is written on the reverse (a name, a date, a correction, "double for Easter"), photograph it as its own image. Backs are where provenance usually hides.

5. Do not stop to fix anything

   Faded, torn, stained, illegible: photograph it anyway and move on. Triage comes later, and a bad photo of a card is infinitely better than no photo when the card finally gives out.

Butter the size of an egg: decide your fidelity rule first

This is the decision that is hardest to undo. Do you record the recipe exactly as written, or do you standardize it into something you can cook from tonight?

Old recipes may use measures such as "butter the size of an egg", "a teacup" or "a moderate oven". Those phrases do not establish one reliable modern conversion. Preserve the wording, record what is uncertain and distinguish any tested interpretation from what the author actually wrote.

Whatever you choose, write the rule down and apply it to every card. A collection transcribed under three different philosophies is much less useful than one transcribed consistently under a rule you disagree with.

What to do with what you can't read

Some words will defeat you. Mark them unclear rather than guessing. A wrong quantity that looks confident is far worse than a blank with a question mark, because nobody downstream knows to doubt it.

• Cross-reference other cards in the same hand. The letter shapes that are ambiguous in one word are usually legible in another.
• Ask the oldest relative who might plausibly know, and ask them about a specific word rather than the whole card.
• Photograph the ambiguous word close-up, so someone can revisit it without handling the original again.
• Leave a visible marker in the text, such as "[unclear]", rather than a silent omission. Silent omissions are indistinguishable from the original.

Write down who, when, and for whom

A perfectly transcribed recipe with no context is a set of instructions. The context is what makes it an heirloom, and it is almost always lost in the generation that would have known it without asking.

• Who wrote it, in their own name rather than a relationship: "Ada Moreira", not "Grandma".
• Roughly when, even if that is only a decade.
• Who they made it for, and on what occasion.
• Where it came from, if it was not theirs: a neighbour, a magazine, a church cookbook.
• Anything anyone remembers about eating it.

Do this while you have someone to ask. It is the only part of this project with a hard deadline attached to a person.

Back it up somewhere that isn't your phone

The standard archival rule of thumb is three copies, on two different kinds of media, with one stored somewhere else. For a family recipe collection that usually means: the originals in a box, a folder on a computer, and a copy in cloud storage or on a drive at a relative’s house.

Be honest with yourself about formats too. Anything you save today will outlive the app you saved it in. Favor plain, boring, widely-readable formats (JPEG or PDF for images, plain text or a common document format for transcriptions) over anything that can only be opened by one product. If a service holds your only copy, it is not a backup.

Then, if you want help with the typing

Everything above works with a phone camera and a text file, and if that is all you ever use, the collection is safe. The slow part is the transcription, and that is the part software can help with.

Tradish is what we build. It reads a photographed card into a draft that you check against the original image, which stays attached to the scanned recipe. It is a review step, not magic: it will misread some handwriting, particularly cursive, faded pencil and unusual abbreviations. Correcting it is free and unlimited; the corrections are the point.

Once the reading is checked, organise it into a cookbook, add the story or a tested variation, and use the cooking view, meal plan or grocery list. Keep the cards and separate photo backups. The useful cooking copy and the original record have different jobs.