Ryzon Cherry Pudding
From Ryzon baking book, 1916
Sufficient for seven to nine persons.
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
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.
3 eggs. I level teaspoonful Ryzon. I level cupful {yi pound) cake crumbs. Strawberry preserve. Meringue. Line greased tartlet pans with pastry. Cream butter and sugar together, add eggs well beaten, beat again, add cake crumbs and Ryzon. Divide into tartlet tins and bake in a moderate oven for twelve to fifteen minutes. Place a little straw- berry preserve on each, and then put meringue on top, using a bag and tube. Color some of the meringue pink, and pipe a fine line round at the top. Sufficient for twenty-four tartlets. RYZON ORANGE TARTLETS Ryzon chopped pastry, see page 59. Orange marmalade. yi cupful (2 ounces) butter. yi cupful (2 ounces) sugar. I egg. yi orange. , yi level teaspoonful Ryzon. y4 cupful (2 ounces) flour. Line small patty pans with pastry. Put one teaspoonful of orange marmalade in each and set aside in a cool place. Cream sugar and butter thoroughly together, add egg well beaten, grated rind and strained juice of half of orange, and flour sifted with Ryzon. Mix and divide into pre- pared tins. Bake in a hot oven from twelve to fifteen minutes. Sufficient for twelve tartlets. 63 RYZON STEAMED SNOWBALLS— Master Recipe By Elizabeth O. Hbller, Denver School of Cookery Chapter VI Ryzon Puddings Master Recipe RYZON STEAMED SNOWBALLS With Hot Marshmallow Sauce yi cupful (4 ounces) butter. I level cupful (}4 pound) sugar. 2,yi level teaspoonfuls Ryzon. 2}^ level cupfuls (9 ounces) flour. yi teaspoonf ul salt. yi ' cupful (l gill) milk. I teaspoonful orange extract. 4 egg whites. Hot Marshmallow Sauce; 20 marshmallows I level cupful (>^ pound) sugar. yi cupful (i gill) water. Sherry wine or fruit juice to flavor. For Snowballs: — Cream butter, add sugar gradually. Sift flour, Ryzon, and salt together, add to first mixture alternately with milk. Add extract, beat egg whites to a stiff froth, fold into mixture, and beat well. Fill buttered cups two- thirds full, cover with greased papers and steam for thirty-five minutes. Serve hot with sauce. For Sauce : — Soften marshmallows in a mod- erate oven but do not brown them. Put sugar and water into a saucepan and boil until syrup spins a thread when tested in cold water, or registers 2 1 8° F . , by candy thermometer. Add marshmallows and beat until mixture is smooth; flavor with sherry wine or fruit juice. Keep hot in a double boiler. If sauce seems too thick add boiling' water drop by drop until of the right consistency. Sufficient for ten snowballs. RYZON APPLE DROPS BY MRS. M. ESKOLIN, NORTH COLEBROOK, CONN. 3 level tablespoonfuls {lyi ounces) sugar. 3 eggs. 5 tablespoonfuls milk. I yi cupfuls (6 ounces) flour I level teaspoonful Ryzon. yi level teaspoonful salt. I level teaspoonful cinnamon. 1 level tablespoonful (K ounce) butter. 3 tablespoonfuls whipped cream. 2 good sized apples chopped (not very sour) . Beat together egg yolks and sugar. Add milk, flour sifted with Ryzon, salt, cinnamon, butter, whipped cream and apples. Add stiffly beaten whites of eggs and fry in smoking hot fat. Serve with maple syrup or sweet sauce. Sufficient for twelve. RYZON ENGLISH PLUM PUDDING 4 level cupfuls (i pound) currants. 2 level cupfuls (12 ounces) sultana raisins. 2 level cupfuls (K pound) glace cherries, 2 level cupfuls (i pound) seeded raisins. 4 level cupfuls (i pound) chopped suet. 2 23 level cupfuls (i pound) brown sugar. 4 level cupfuls (i pound) shredded mixed candied peels. pound peeled and chopped apples. level cupfuls (K pound) bread crumbs. level teaspoonfuls Ryzon. level cupfuls ("^ pound) flour. level teaspoonful salt. tablespoonfuls (i ounce) butter. level cupful (X pound) blanched and chopped ahnonds. orange rinds, grated. lemon rinds, grated. nutmegs, grated. ' level tablespoonful powdered cinnamon. level tablespoonful powdered ginger. 10 eggs. I cupful (^ pint) brandy or fruit juice. Clean fruit carefully and put it into a large mixing bowl, add cherries cut in halves, sugar, peels, apples, bread crumbs, Ryzon, flour, salt, butter, nuts, rinds of oranges and lemons, spices, eggs well beaten, and brandy or fruit juice. Mix thoroughly and allow to stand in a cool place for one hour. Divide into two well-greased molds, cover, and steam steadily for ten hours. rr> The puddings may be boiled instead of steam- ing them. Turn out and serve with hard sauce or liquid sauce. The puddings may be kept in a cool place for several weeks before using them, and reboiled for several hours as required. Left- over cold plum pudding is very good if cut in slices and fried. If liked, plum puddings may be decorated with whipped and sweetened cream and sprigs of hoUy. Sufficient for twelve to fourteen persons. RYZON CHERRY PUDDING 2 tablespoonfuls (i ounce) butter. I level cupful (^ pound) sugar. 3 eggs- I cupful (X pint) milk. I tablespoonful lemon juice. 3 level teaspoonfuls Ryzon. 3 level cupfuls ( J^ pound) flour. J4 level teaspoonful salt. 4 level cupfuls (l quart) stoned cherries. Cherky Sauce: I level cupful (^ pound) sugar. }i cupful (2 ounces) butter. I cupful i}^ pint) cream. I egg. I level cupful (X pint) stoned cherries.
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