Ryzon Currant Shortcakes

Ingredients

• 3 level teaspoonfuls Ryzon
• 3 level cupfuls {^ pound) flour
• J4 level teaspoonful salt
• I level cupful {}4 pound) sugar
• I cupful (,}4 pound) shortening
• I level cupful (}4 pound) currants
• I cupful {}4 pint) water (scant)

Method

1. 1

   Clean currants.

2. 2

   Sift flour, Ryzon, sugar, and salt into a basin, add shortening, cut it in with a knife, and then rub it in with the tips of the fingers; add currants and water gradually, and turn out onto a floured baking board.

3. 3

   Knead lightly and roll out about one inch thick; cut into three inch squares, and mark top of each square with a knife.

4. 4

   Place apart on greased tins and bake in a quick oven for fifteen minutes.

5. 5

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 50. The excerpt below is the record exactly as published.

RYZON CURRANT SHORTCAKES BY MRS. G. N. HARTLEY, PLAINFIELD, N. J. 3 level teaspoonfuls Ryzon. 3 level cupfuls {^ pound) flour. J4 level teaspoonful salt. I level cupful {}4 pound) sugar. I cupful (,}4 pound) shortening. I level cupful (}4 pound) currants. I cupful {}4 pint) water (scant)

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