This is how you baked in 1920's London... with a slim leaflet of recipes promoting your favorite brand of corn flour. In this case, it was Brown & Polson, one of Britain's oldest grocery brands. They teamed up with well-known Swiss cookbook author, C. Herman Senn to publish over 75 recipes featuring corn flour - a product fine enough to be used in all the royal households of England.

{HISTORY}

Around since 1842, Brown & Polson was the starch manufacturer of choice to Queen Victoria, certifying the use of the royal seal on their products. You'll see it on the top right corner of this 1920s's recipe pamphlet.  Containing over 75 recipes on a variety of dishes from breakfast pastries to soups, vegetables to desserts it was written by C. Herman Senn (1864-1934) who was the cookbook author extraordinaire of prolific Victorian proportions. Publishing hundreds of cookbooks, pamphlets and leaflets throughout his 70-year life, Senn covered all topics from general household cookery books to specialized interests like diabetic diets and Lenten foods. This rare 40-page recipe book features corn flour as a main ingredient and covers a plethora of recipes from baking to cooking and includes special information on cooking for children, invalids and general tips and techniques when using corn flour. 

{SPECIAL FEATURES}

- Handwritten pencil notations on inside endpaper

- Includes over 75 recipes within 40 pages

- One penny price listed on front cover

- The last page includes a revised price list circa 1920 for Brown & Polson cooking utensils 

{CONDITION}

In lovely condition, especially considering the fact that it will be celebrating its 100th birthday in two years time. Pages bear some corner folds. Bright, clean pages. Please see photos. 

{SIZE}

Measures 3.5" inches (width) x 8.4" inches (length)

{WHY IT'S MARVELOUS}

Bursting with comfort foods, this almost-antique cookbook offers a range of recipes from classic staples (Vanilla Pudding, Egg and Cheese Sandwiches, Stuffed Tomatoes and Omelettes) to more unusual creations (Apricot Rosettes, Castles Pudding, Felixstowe Tart, Anchovy Darioles and Swiss Cheese Batons)  making it fun for both new and experienced home cooks. Plus it's just interesting to see what people were eating in 1920's England. To our surprise Macaroni and Cheese was on the menu. You'll find a recipe for it on page 18!