Ryzon Blueberry Griddle Cakes

Ingredients

• 2 level cupfuls (1½ pound) flour
• 4 level teaspoonfuls Ryzon
• 1 level teaspoonful salt
• 2 eggs
• 1¼ cupfuls (⅛ pint) milk
• 2 tablespoonfuls (1 ounce) sugar
• 1 tablespoonful (¼ ounce) melted butter
• 1 cupful canned blueberries (or other fruit)

Method

1. 1

   Mix all ingredients together and cook on a hot, greased griddle.

2. 2

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 17. The excerpt below is the record exactly as published.

tablespoonful (}4 ounce) melted butter. Mix and sift flour, salt, sugar and Ryzon. Add rice and melted butter, the egg (well beaten) and milk to make the batter. Beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. The addition of an ex- tra egg makes these griddle cakes unusually de- licious. Sufficient for ten griddle cakes. Master Recipe RYZON WHITE FLOUR GRIDDLE CAKES 4 level teaspoonfuls Ryzon. 3 level cupfuls (H pound) flour. 1 level teaspoonful salt. 3 eggs — ^separated. 2 cupfuls (i pint) milk. I tablespoonful (J4 ounce) butter. Melt butter. Mix flour, Ryzon, and salt to- gether, and sift into a basin. Beat up yolks and whites of eggs separately. Add yolks to milk, then add butter. Gradually add hour and beat up into a smooth batter, then fold in whites of eggs. Turn batter into a wide-mouthed pitcher and pour into a hot, well-greased griddle, to the size of a saucer. When nicely browned on one side turn with cake turner. When browned on other side remove to a hot dish. Serve hot with butter and syrup, or sugar and milk, as desired.^ ^.-5S^ RYZON RICE GRIDDLE CAKES ^Special Recipe By Mrs. Inglis H. Brown, Lexington, Mass. ~2i RYZON BUCKWHEAT CAKES 5 level teaspoonfuls Ryzon. 2 level cupfuls (12 ounces) buckwheat flour. I level cupful (^ pound) flour. I level teaspoonful salt. I tablespoonful molasses. 2)4 cupfuls (iX pints) milk. 1 cupful (JS^ pint) water. Mix buckwheat flour, Ryzon, flour, and salt and sift them into a bowl; add milk, water, and molasses, and beat well. Cook at once on a hot, well-greased griddle. Serve hot with butter and syrup. These cakes are excellent with fried sausages. If liked, a well-beaten egg may be added to the batter. Sufficient for thirty-five cakes. N. B.— See Master White Flour Griddle Cake Recipe on page 25. RYZON HOOVER PANCAKES BY MRS. E. D. COLE, BROOKLYN, N. Y. 2 cupfuls (l pint) buttermilk— or sour milk. 1 level cupful {]4 pint) stale bread crumbs. ^ cupful (6 ounces) corn meal. 2 level teaspoonfuls Ryzon. I level teaspoonful salt. yi level teaspoonful soda. I tablespoonful molasses. 1 cupful {yi pint) boiling water. Soak crums in milk for half hour, scald corn meal with one cupful boiling water, cool, add crums soaked in milk, soda dissolved in one tea- spoonful hot water, stir in Ryzon, mix all thor- oughly and bake on hot, well-greased griddle. Serve with syrup, honey, jam or fruit butters. (Any left over cereal may be used in place of crumbs.) Sufficient for twenty pancakes. RYZON PEA PANCAKES by forecast MODERN SCHOOL OF COOKERY 2 level cupfuls (i pint) peas (dried). 2 egg whites. yi cupful (2 ounces) flour. 1 cupful {yi pint) milk. 2 egg yolks. Pepper. yi level teaspoonful salt. I level tablespoonful {yi ounce) butter or fat. I level teaspoonful Ryzon. To make this recipe it is best to use the split pea, which can be secured either in bulk or pack- age form. These peas cook in an hour's time after soaking. When the peas are tender, put through a food chopper and mix the ingredients. A table- spoonful of this mixture placed on a hot griddle or frying pan makes a good-sized pancake. If a richer pancake is desired than the one suggested in this recipe, one-quarter pound salt pork may be boiled and ground with the peas. The residue strained from pea soup may be economically used for the above. Sufficient for t wel ve pancakes. RYZON FRENCH PANCAKES i level teaspoonful Ryzon. 3 level tablespoonfuls(i>^ozs.) potato flour. 2 level tablespoonfuls (l ounce) sugar, 5 eggs. I tablespoonful water. I cupful {% pint) milk. Apple or currant jeUy. Sift flour, Ryzon, and sugar into a bowl, add eggs well beaten, water and milk, and beat for ten minutes. Grease well the inside of a small frying pan, and place it over a moderate fire. When it is sufficiently hot, pour in enough of the batter to cover the surface of pan. When cooked spread with jeUy, and fold into rolls. Serve hot. They may be used as a dessert, sprinkled with powdered sugar, and a few drops of lemon juice. Sufficient for ten pancakes. RYZON CORN MEAL GRIDDLE CAKES 3 level teaspoonfuls Ryzon. I level cupful (5 ounces) corn meal. 1 level cupful (4 ounces) flour. 2 level teaspoonfuls salt. 3 eggs. 2 cupfuls (i pint) milk. Mix Ryzon, corn meal, salt, and flour together, and sift them into a bowl. Beat up eggs, add milk, and combine the two mixtures. If liked, a tablespoonful of molasses may be added to the batter. Heat a griddle and grease it with a piece of fat. Pour the cakes on the griddle from a large spoon or from a pitcher. When the cakes are full of bubbles, tvurn with a broad knife, and brown the other side. Wipe griddle with a dry cloth and grease again after each baking. One of the eggs may be omitted, and y^ level teaspoonful Ryzon added. Sufficient for forty cakes. 26 RYZON BLUEBERRY GRIDDLE CAKES BY MRS. HERMAN WADDY, WASHINGTON, D. C. 2 level cupfuls (5^ pound) flour. 4 level teaspoonfuls RyzoN. 1 level teaspoonful salt. 2 eggs. l}4 cupfuls (^ pint) milk. 2 tablespoonfuls (i ounce) sugar. I tablespoonful {}4 ounce) melted butter. I cupful canned blueberries (or other fruit)

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