Ryzon Cocoanut Buns

Ingredients

• 2 level cupfuls (X pound) flour
• X cupful (X pound) butter substitute
• X cupful {yi pound) sugar
• 2 level teaspoonfuls Ryzon
• I egg
• }4 cupful (2 ounces) finely chopped cocoa-nut
• X teaspoonful salt
• X cupful (l gill) milk, or more to make a stiff batter

Method

1. 1

   Rub butter into flour, add Ryzon, salt, sugar, cocoanut, the egg well beaten, and milk.

2. 2

   Mold in small buns, place on a greased tin, dash over with milk and sprinkle with cocoanut.

3. 3

   Bake in hot oven fifteen minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 40. The excerpt below is the record exactly as published.

RYZON COCOANUT BUNS BY MRS. JOHN W. BOGART, HACKENSACK, N. J. 2 level cupfuls (X pound) flour. X cupful (X pound) butter substitute. X cupful {yi pound) sugar. 2 level teaspoonfuls Ryzon. I egg. }4 cupful (2 ounces) finely chopped cocoa- nut. X teaspoonful salt. X cupful (l gill) milk, or more to make a stiff batter

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