Ryzon Callas
From Ryzon baking book, 1916
Sufficient for twelve callas.
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
1448Calories
33 gProtein
298 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1448 kcal
Protein33 g
Carbohydrates298 g
Fiber0 g
Sugars201 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium382 mg
Calcium111 mg
Iron9.8 mg
Magnesium52 mg
Phosphorus432 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline441 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.
RYZON CALLAS BY HELEN WILSON, AMES, IOWA. 3 eggs. 1 level cupful {yi pound) sugar. 2 tablespoonfuls cold water. I level cupful (yi pound) flour. I level teaspoonful Ryzon
Cook this with the app: pantry check, scaling, and the assistant.