Recipes (illustrated baking booklet, 1930)
1930Ltd 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.
Recipes from this book
97 records extracted from the text, showing the first 50 in reading order. Each links to a modern interpretation.
Read the book
26 readable pages. A dot marks pages with recipe records.