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Recipes (illustrated baking booklet, 1930)Ltd H.J. Green & Co.1930

Recipes (illustrated baking booklet, 1930)

1930

Ltd H.J. Green & Co. · 26 readable pages · 97 recipe records · promotional household baking booklet

From the librarian's dossier · AI-generated, grounded in the scanned text

This is a promotional recipe booklet issued in 1930 by H.J. Green & Co. of Brighton, a manufacturer of packaged baking mixtures and convenience products. Now in its fourth edition, the booklet blends brand advertising with practical instruction, guiding home bakers through cakes, buns, biscuits, puddings, fritters, and savoury dishes built around Green's proprietary products such as sponge mixtures, Fondant Icing, Fritter Mixture, Tomato Sauce, Chutney Sauce, and an aspic jelly called Aspicure. Readers encounter familiar staples like Victoria Sandwich and Swiss Roll alongside more elaborate showpieces such as Christmas Cake, Simnel Cake, and Russian Cake, plus dessert and savoury fare ranging from Charlotte Russe to Welsh Rarebit and curried eggs. The book is a useful window into interwar domestic baking culture, showing how manufacturers marketed convenience ingredients to home cooks while still relying on hand techniques like creaming butter and whisking eggs. It closes with an index and product listing, underscoring its dual purpose as both cookbook and catalog. Modern readers will find it a compact, charming artifact of commercial cookery literature from early twentieth-century Britain, useful for understanding branded food marketing as much as for its recipes.

The booklet is organized into three sections. Section 1 opens with a foreword describing the company's history and product range, then moves into Section I on cakes, buns, and biscuits built around Green's sponge mixtures. Section 2 continues with detailed baking hints, oven temperature guidance for gas, electric, and oil cookers, and a run of sponge cakes, sandwiches, icings, puddings, and cold desserts. Section 3 concludes with fritters made from Green's Fritter Mixture, a substantial savoury course section featuring the company's sauces and aspic product, and finishes with an index and back cover material listing utensils and further products.

This booklet is primarily a manufacturer's advertising vehicle, so many recipes call for specific proprietary Green's products (sponge mixture, Fritter Mixture, Fondant Icing, Aspicure) rather than generic ingredients, which modern readers cannot easily obtain. Oven instructions reflect obsolete cooker types (gas without Regulo, oil cookers) and require conversion for modern equipment. Some savoury and egg-based recipes may reflect food safety standards not consistent with modern guidance, and readers should exercise care with any dishes involving raw or lightly cooked eggs or aspic. As with many corpus-derived summaries, some recipe names or instructions may reflect OCR transcription limitations from the original 1930 text.

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Recipes from this book

97 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.

Flanletsp. 1Cakep. 1Bunsp. 1Victoria Sandwichp. 1Chocolate Swiss Rollp. 1Palace Cakep. 2Chocolate Cream Biscuitsp. 2Crispsp. 2Sponge Daintiesp. 2Swiss Roll with Green’s Sponge Mixturep. 3Madeira Cakep. 3Savoyp. 3Russian Cakep. 3Raspberry Cream Cakep. 3Sultana Cakep. 4Genoesep. 4Cocoanut Cakep. 4Strawberry Bunsp. 4Cakesp. 5Christmas Cakep. 5Miniature Swiss Rollsp. 5Lunch Cakep. 5Simnel Cakep. 5Iced Almond Biscuitsp. 6Cream Almond Cakep. 6Empire Cakep. 6Lemon Sponge Cakep. 7Ground Almond Cakep. 8Almond Cakesp. 8Coffee Cakep. 8Orange Cake (Iced)p. 8Mystery Bunsp. 8Bunsp. 8Layer Cakep. 8Delicious Shortbreadp. 9Walnut Cakep. 9Victoria Cream Bunsp. 9Mushroom Cakep. 9Chocolate Cream Fingersp. 9Two Small Sandwichesp. 9Madeleine Cakesp. 10Mushroom Cakep. 10Coffee Cakep. 10Chocolate Cakep. 11Cherry Tea Cakesp. 11Ginger Cakep. 11Pineapple Slicesp. 11Sconesp. 11Chocolate Puddingsp. 13King's Puddingp. 14

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26 readable pages. A dot marks pages with recipe records.

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