Ryzon Cheese Drop Biscuit

Name: Ryzon Cheese Drop Biscuit
Ingredients: I level cupful {}i pound) flour; yi teaspoonful salt; X cupful (i gill) water; 3 level teaspoonfuls Ryzon; I level tablespoonful {}4 ounce) butter or fat; 8 level tablespoonfuls {}4 cup) grated cheese

From Ryzon baking book, 1916

Sufficient for twelve biscuits.

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

836Calories

32 gProtein

104 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories836 kcal

Protein32 g

Carbohydrates104 g

Fiber0 g

Sugars0 g

Total Fat32 g

Saturated Fat13 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol64 mg

Sodium2237 mg

Potassium284 mg

Calcium566 mg

Iron7.3 mg

Magnesium56 mg

Phosphorus521 mg

Zinc3.5 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A139 mcg

Vitamin E0.7 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate204 mcg

Choline25 mg

Caffeine0 mg

Water144 g

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 CHEESE DROP BISCUIT by FORECAST MODERN SCHOOL OF COOKERY I level cupful {}i pound) flour. yi teaspoonful salt. X cupful (i gill) water. 3 level teaspoonfuls Ryzon. I level tablespoonful {}4 ounce) butter or fat. 8 level tablespoonfuls {}4 cup) grated cheese

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