Ryzon Bakewell Pie

Ingredients

• 3 level tablespoonfuls jam or jelly
• 4 tablespoonfuls (2 ounces) butter
• 6 level tablespoonfuls (3 ounces) sugar
• 4 eggs
• 1/2 teaspoonful lemon extract
• 1/4 level teaspoonful Ryzon
• 4 level tablespoonfuls (1 ounce) flour
• 1 level tablespoonful powdered sugar
• Ryzon short or flaky pastry. See pages 56, 58.

Method

1. 1

   Line a buttered pie plate with the pastry, then spread in jam or jelly.

2. 2

   Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with Ryzon.

3. 3

   Spread this mixture over the jelly and bake in a moderate oven for forty minutes.

4. 4

   Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again.

5. 5

   Pile on top of the pie and brown lightly in the oven.

6. 6

   Serve hot or cold.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 51. The excerpt below is the record exactly as published.

RYZON BAKEWELL PIE Ryzon short or flaky pastry. See pages 56, 58. 3 level tablespoonfuls jam or jelly. 4 tablespoonfuls (2 ounces) butter. 6 level tablespoonfuls (3 ounces) sugar. 4 eggs. yi teaspoonful lemon extract. }4 level teaspoonful Ryzon. 4 level tablespoonfuls (i ounce) flour. I level tablespoonful powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.