Ryzon Fondant Icing
From Ryzon baking book, 1916
When wanted, place the icing in a saucepan over hot water, and stir it to the consistency of thick cream, and use it for the tops of cakes and puddings.
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
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 34. The excerpt below is the record exactly as published.
RYZON FONDANT ICING 4 level cupfuls (2 pounds) sugar. I cupful {}4 pint) water. ^ level teaspoonful Ryzon
Cook this with the app: pantry check, scaling, and the assistant.