Ryzon Cabinet Cakes

Ingredients

• 5 level teaspoonfuls Ryzon
• 4 level cupfuls (i pound) flour
• yi cupful (2 ounces) rice flour
• }i cupful (4 ounces) sugar
• }i level teaspoonful salt
• }i cupful (6 ounces) butter
• 2 ounces sweet chocolate
• 1 teaspoonful grated lemon rind
• yi cupful (2 ounces) shredded candied citron peel
• 2 eggs
• I teaspoonful vanilla extract
• yi cupful (i gill) golden syrup
• 1 cupful {yi pint) milk
• A few blanched^and sliced almonds

Method

1. 1

   Sift flour, rice flour, salt, sugar and Ryzon into a basin, add butter and rub it into these ingredients until it is like bread crumbs, then add chocolate grated, lemon rind, peel, eggs well beaten, vanilla extract, and syrup mixed with milk.

2. 2

   Mix carefully, and divide into greased and floured small cake tins, sprinkle the tops with some almonds, and bake in a moderate oven for twenty minutes.

3. 3

   Turn out and cool.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 41. The excerpt below is the record exactly as published.

yi level teaspoonful salt. S2 Beat egg, add molasses, ginger, cinnamon, salt and milk, soda dissolved in hot water, flour and Ryzon sifted together, then melted shortening. Bake in sheet tin. Sufficient for six persons. RYZON CABINET CAKES 5 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi cupful (2 ounces) rice flour. }i cupful (4 ounces) sugar. yi level teaspoonful salt. }i cupful (6 ounces) butter. 2 ounces sweet chocolate. 1 teaspoonful grated lemon rind. yi cupful (2 ounces) shredded candied citron peel. 2 eggs. I teaspoonful vanilla extract. yi cupful (i gill) golden syrup. 1 cupful {yi pint) milk. A few blanched^and sliced almonds

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