Ryzon Egg Corn Bread

Ingredients

• 2 level teaspoonfuls Ryzon
• I level cupful (6 ounces) corn meal
• 1 level cupful {}i pound) flour
• X level teaspoonful salt
• 2 eggs, separated
• 3 cupfuls {lyi pints) milk
• 2 tablespoonfuls (i ounce) butter

Method

1. 1

   Sift meal, flour, Ryzon and salt into a basin.

2. 2

   Beat up yolks of eggs, add two cupfuls of the milk to them and butter, melted.

3. 3

   Mix to a smooth batter with the other ingredients; then add whites of eggs beaten to a stiff froth.

4. 4

   Pour into a square baking pan that has been well greased.

5. 5

   The batter should be about two inches thick.

6. 6

   Lastly, pour into the middle the remaining cupful of milk.

7. 7

   Do not stir, but place gently in the oven, and bake in a moderate oven for fifty minutes.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 9. The excerpt below is the record exactly as published.

RYZON EGG CORN BREAD 2 level teaspoonfuls Ryzon. I level cupful (6 ounces) corn meal. 1 level cupful {}i pound) flour. X level teaspoonful salt. 2 eggs, separated. 3 cupfuls {lyi pints) milk. 2 tablespoonfuls (i ounce) butter

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