Ryzon Currant Loaf

Name: Ryzon Currant Loaf
Ingredients: 2 level cupfuls {yi pound) flour; 4 level teaspoonfuls Ryzon; yi level teaspoonful salt; 2 tablespoonfuls molasses; 2 level tablespoonfuls (i ounce) shortening; yi cupful {yi, pound) currants; I level teaspoonful cinnamon; I egg; I cupful {yi pint) nulk — or milk and water

From Ryzon baking book, 1916

Serve fresh with coffee or toasted with tea. Sufficient for one loaf.

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

1530Calories

42 gProtein

248 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1530 kcal

Protein42 g

Carbohydrates248 g

Fiber0.1 g

Sugars45 g

Total Fat43 g

Saturated Fat6.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol215 mg

Sodium1397 mg

Potassium1569 mg

Calcium492 mg

Iron18 mg

Magnesium217 mg

Phosphorus663 mg

Zinc3.8 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D3.3 mcg

Vitamin C101 mg

Vitamin A165 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.7 mg

Niacin (B3)18 mg

Folate425 mcg

Choline196 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 5. The excerpt below is the record exactly as published.

RYZON CURRANT LOAF BY MRS. H. B. CLEMENT, BRISTOL, N. H. 2 level cupfuls {yi pound) flour. 4 level teaspoonfuls Ryzon. yi level teaspoonful salt. 2 tablespoonfuls molasses. 2 level tablespoonfuls (i ounce) shortening. yi cupful {yi, pound) currants. I level teaspoonful cinnamon. I egg. I cupful {yi pint) nulk — or milk and water

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