Ryzon Cherry Paste

Ingredients

• 1 level teaspoonful Ryzon
• 3 level tablespoonfuls (i ounce) powdered gelatine
• 1yi cupfuls {2}4 gills) water
• 2 level cupfuls (l pound) sugar
• A few drops red color
• I lemon
• Confectioners' sugar

Method

1. 1

   Put gelatine, Ryzon, water, sugar, grated rind and strained juice of lemon into a saucepan, bring slowly to boiling point, then boil gently for fifteen minutes, stirring constantly.

2. 2

   Rinse a deep plate with cold water, put in red color and cherries.

3. 3

   Strain in mixture and stir.

4. 4

   Set in a cold place until firm, then cut into neat squares, using a knife constantly dipped into hot water, and roll in confectioners' sugar.

5. 5

   Put into boxes lined with waxed paper.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 66. The excerpt below is the record exactly as published.

RYZON CHERRY PASTE 1 level teaspoonful Ryzon. 3 level tablespoonfuls (i ounce) powdered gelatine. lyi cupfuls {2}4 gills) water. 2 level cupfuls (l pound) sugar. I level cupful \}i pound) chopped pre- served cherries. A few drops red color. I lemon. Confectioners' sugar

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