Ryzon Fish Tarts

Ingredients

• 2 level cupfuls (X pound) flour
• 2 level tablespoonfuls (i ounce) butter or butter substitute
• 1 level teaspoonful salt
• 2 level teaspoonfuls Ryzon
• 2 level tablespoonfuls (i ounce) lard
• 6 tablespoonfuls milk or water
• I cupful (}4 pint) cold cooked fish
• yi cupful celery
• I cupful (yi pint) white sauce
• yi small onion
• I small sweet pepper

Method

1. 1

   Sift flour, salt and Ryzon.

2. 2

   Chop in shortening; add milk or water.

3. 3

   Stir with the blade of a knife.

4. 4

   Roll out thin.

5. 5

   Line ramekins or tart forms.

6. 6

   Fill with fish mixture.

7. 7

   Put on lattice tops.

8. 8

   Bake for twenty-five minutes or until brown.

9. 9

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 62. The excerpt below is the record exactly as published.

RYZON FISH TARTS by forecast modern school of cookery Crust: 2 level cupfuls (X pound) flour. 2 level tablespoonfuls (i ounce) butter or but- ter substitute. 1 level teaspoonful salt. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce) lard. 6 tablespoonfuls milk or water. Sift flour, salt and Ryzon. Chop in shortening; Add milk or water. Stir with the blade of a knife. Roll out thin. Line ramekins or tart forms. Fill with fish mixture. Put on lattice tops. Bake for twenty-five minutes or until brown. Serve hot or cold. Filling: I cupful (}4 pint) cold cooked fish. yi cupful celery. I cupful (yi pint) white sauce. yi small onion. I small sweet pepper

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