Ryzon Fairy Rock Cakes

Ingredients

• 2 level teaspoonfuls Ryzon
• 2 level cupfuls {yi pound) flour
• 6 tablespoonfuls (3 ounces) butter
• yi cupful (i ounce) chopped nut meats
• yi cupful (2 ounces) currants
• 4 level tablespoonfuls (2 ounces) sugar
• yi level teaspoonful powdered mace
• Pinch salt
• 2 eggs
• 2 tablespoonfuls milk

Method

1. 1

   Sift flour and Ryzon into a basin, rub butter into flour and mix well.

2. 2

   Add nut meats and currants, and mix with sugar, mace, salt.

3. 3

   Beat up eggs, add milk, and mix gradually with the dry ingredients into a fairly stiff paste.

4. 4

   Put this in small heaps on a buttered tin, and bake in a moderately hot oven for twenty minutes.

5. 5

   Take from the oven and cover with sifted sugar.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 42. The excerpt below is the record exactly as published.

RYZON FAIRY ROCK CAKES 2 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. 6 tablespoonfuls (3 ounces) butter. yi cupful (i ounce) chopped nut meats. yi cupful (2 ounces) currants. 4 level tablespoonfuls (2 ounces) sugar. yi level teaspoonful powdered mace. Pinch salt. 2 eggs. 2 tablespoonfuls milk

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