I uploaded a Rochester Diocese Cookbook. It doesn’t have a date but on the Preface page the phone number is “Stone 1492” and in the US we started changing over to two letters and 5 digits in 1950. So that means it is probably from the 1940s.

There are recipes in all food groups and some beverages too. The recipes came from members of the Rochester Catholic Diocese. The names of all the ladies are listed in the first few pages so you can see if a relative donated a recipe.

The pages of this cookbook were yellowed and some pages had stains on them. I was able to digitally clean up the pages so they look nice and white.

Use the recipes at your own risk. I can’t guarantee that they used safe food handling that are up to today’s standards.

One Comment

  1. This is an amazing cookbook, with some interesting recipes. I’m looking forward to trying some of them. Yes, a relative did donate a recipe – the wife of a cousin in my extended family. I also recognized the surname of one of the early inhabitants of Rochester, and I wonder if there’s a connection.

    Here is a recipe/cooking question for some recipes I might want to try. What did they mean by “bake in a slow oven,” “bake in a moderate/medium oven,” and “bake in a hot oven?” Some of the recipes include a temperature with those terms, and others don’t.

    I explored the recipes, and I discovered that “slow” could mean 250, 275, 300, OR 350 degrees. “Moderate” and “medium” meant 325, 350, 375, 425, OR 450 degrees, and “hot” meant 450 or 475 degrees.

    It must have been hard to interpret temperatures and times in these recipes! Maybe people did it by trial and error.

    Thanks, Dick. I will have fun continuing to explore this cookbook!

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