Ryzon Almond and Raisin Bread
From Ryzon baking book, 1916
The graham flour is not sifted. Sufficient for one medium-sized loaf.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3569Calories
71 gProtein
670 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories3569 kcal
Protein71 g
Carbohydrates670 g
Fiber22 g
Sugars281 g
Total Fat81 g
Saturated Fat12 g
Monounsaturated Fat44 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol29 mg
Sodium3195 mg
Potassium3735 mg
Calcium802 mg
Iron34 mg
Magnesium695 mg
Phosphorus1129 mg
Zinc7.2 mg
Copper2.7 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A92 mcg
Vitamin E33 mg
Vitamin K0.9 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)3.9 mg
Riboflavin (B2)3.3 mg
Niacin (B3)32 mg
Folate664 mcg
Choline85 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 5. The excerpt below is the record exactly as published.
RYZON ALMOND AND RAISIN BREAD l/i cupful (3 ounces) brown sugar. % cupful (i yi giUs) hot water. )4 cupful (i gill) molasses. % cupful {\yi gUls) milk. 3 level teaspoonfuls Ryzon. 1 level cupful {yi pound) flour. 2 level cupfuls (10 ounces) graham flour. % level teaspoonful baking soda. I level teaspoonful salt. I tablespoonful {yi ounce) melted butter. yi cupful (2 ounces) seeded and chopped raisins. I level cupful {yi pound) blanched and chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.