Ryzon Corn Meal Doughnuts
From Ryzon baking book, 1916
Sufficient for about fifty doughnuts.
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 37. The excerpt below is the record exactly as published.
RYZON CORN MEAL DOUGHNUTS by MRS. GEORGE A. CLARKE, MULINO, ORE. I yi level cupfuls (3 gills) milk. I yi level cupfuls {"jyi ounces) white corn meal. 2yi level cupfuls (.% pound) white flour. X level cupful (yi pound) butter. K cupful {yi pound) sugar. 2 eggs well beaten. level teaspoonful ground nutmeg. level teaspoonful salt. le\'el teaspoonfuls Ryzon. Put corn meal and milk into double boiler and cook for ten minutes. Add butter, nutmeg and sugar to meal. Sift together flour, salt and Ryzon — add to other ingredients. Roll out on a well-floured board, cut in desired shapes, fry in deep fat, drain on paper and roll in powdered sugar. 48 RYZON CHRISTMAS DOUGHNUTS 2 level teaspoonfuls Ryzon
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