Be-Ro Flour Home Recipes: 40th Edition

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More to the point - where can you still get Be-Ro flour - it is the finest (texture) and the best (IMO).

I remember using a very similar Be-Ro recipe book when I was a child, though I'm not saying it was the first edition, I wonder how long my mum had had that book, it was very well used. if you prod it gently, it should feel like a firm bathsponge and the dent you make with your finger should spring back. Our Story Thomas Bell founded a wholesale grocery firm near the Tyne quays and railway station in Newcastle in the 1880s.

We are proud of all the recipes in the latest book and the high quality baking inspiration they provide so we hope you will continue to enjoy our Be-Ro brand. I love browsing it, although I find them more interesting to read than cook from - some of the recipes feel very outdated. You may also like to try Victoria Sandwich, either plain or as a chocolate cake or add currants to the mixture and make Queen cakes. Just thought I'd add my Mum (who is 80) has a first edition Bero book which belonged to hrr Mum and is in mint condition! I still have it - it's tatty and stained ( I used to bake with the girls and things got spilled on it!

Some good basic recipes and methods, everyone I know who had one of these has kept them and they're well-used and dog-eared. An era qualified as 1990s but also an intended audience qualified as adults and also to a language -> english. Below we list the branches disappearing and what the alternatives are if you still want face-to-face banking. Be-Ro recipe books came up at one of our recent tea parties – afterwards I mentioned to a friend that I still had my mum’s old copy.There used to be many more baking recipes in the book than actual meals, but it's nice to see more meals in there now. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy.

The company was founded as a tea and grocery company in 1875 by Thomas Bell – who produced the world’s first self-raising flour. I don't think a scone base pizza would have featured on many home menus then, but it's one I'd quite like to try. So many people swear by the Be-Ro book, I think it's because it doesn't just assume that you know all the terms and explains things.They never change a great deal from one book to another so I'd say it's a 50/50 thing if you want to upgrade (mine's been repaired so many times there's more repair than book).