Ryzon Economical Bread
From Ryzon baking book, 1916
Sufficient for two small loaves.
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
1903Calories
63 gProtein
365 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1903 kcal
Protein63 g
Carbohydrates365 g
Fiber9.7 g
Sugars29 g
Total Fat20 g
Saturated Fat4.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol186 mg
Sodium5174 mg
Potassium1136 mg
Calcium563 mg
Iron26 mg
Magnesium225 mg
Phosphorus733 mg
Zinc5.7 mg
Copper1.1 mg
Manganese4.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)4.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)31 mg
Folate656 mcg
Choline181 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 7. The excerpt below is the record exactly as published.
RYZON ECONOMICAL BREAD BY MRS. WILLARD STEELE, CHATTANOOGA, TENN. 2 level cupfuls (i pint) toasted and ground bread crumbs. 2 level cupfuls (10 ounces) graham flour. 5 level teaspoonfuls Ryzon. iX level teaspoonfuls salt. I egg. 1 tablespoonful molasses. 2 cupfuls milk and water (i pint), or potato water
Cook this with the app: pantry check, scaling, and the assistant.