Ryzon Apple Corn Bread

Ingredients

• 4 level cupfuls {l}4 pounds) white corn meal
• 4 level teaspoonfuls Ryzon
• 1 level teaspoonful salt
• 3 level tablespoonfuls {i}4 ounces) sugar
• yi cupful (4 ounces) melted butter
• 2 cupfuls (l pint) water
• 3 cupfuls (^ pound) chopped sour apples

Method

1. 1

   Sift corn meal, Ryzon, salt and sugar together; stir in water, apples and melted butter.

2. 2

   Pour into well-greased tin and bake one-half hour in moderate oven.

3. 3

   Serve hot.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 8. The excerpt below is the record exactly as published.

RYZON APPLE CORN BREAD 4 level cupfuls {l}4 pounds) white corn meal. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 3 level tablespoonfuls {i}4 ounces) sugar. yi cupful (4 ounces) melted butter. 2 cupfuls (l pint) water. 3 cupfuls (^ pound) chopped sour apples

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