Ryzon Canton Biscuits

Ingredients

• 3 level teaspoonfuls Ryzon
• 2 level cupfuls (}4 pound) flour
• ^ level teaspoonful salt
• 1 level tablespoonful {yi ounce) sugar
• 2 tablespoonfuls (l ounce) lard
• f< cupful (iK gills) milk
• }4 cupful (2 ounces) chopped preserved Canton ginger

Method

1. 1

   Sift Ryzon, sugar and salt together, and rub in shortening with the tips of the fingers; add ginger and then milk, mix lightly, roll out and cut quickly with a biscuit cutter; lay on greased tins and bake in a quick oven for ten to twelve minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 11. The excerpt below is the record exactly as published.

RYZON CANTON BISCUITS BY MRS. MARY R. DOGGETT, -BROOKLYN, N. Y. 3 level teaspoonfuls Ryzon. 2 level cupfuls (}4 pound) flour. ^ level teaspoonful salt. 1 level tablespoonful {yi ounce) sugar. 2 tablespoonfuls (l ounce) lard. f< cupful (iK gills) milk. }4 cupful (2 ounces) chopped preserved Canton ginger

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