Ryzon Fruit Bars

Name: Ryzon Fruit Bars
Ingredients: 2 eggs beaten with a pinch of salt; 1 level cupful {}4 pound) sugar; 2 tablespoonfuls boiling water; I level cupful (>< pound) chopped nuts; I level cupful (>< pound) dates; 1 level cupful (j< pound) flour; 2 level teaspoonfuls Ryzon; I teaspoonful vanilla

From Ryzon baking book, 1916

Sufficient for twenty-four bars.

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

2654Calories

61 gProtein

444 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories2654 kcal

Protein61 g

Carbohydrates444 g

Fiber30 g

Sugars301 g

Total Fat84 g

Saturated Fat8.6 g

Monounsaturated Fat49 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol372 mg

Sodium218 mg

Potassium2340 mg

Calcium543 mg

Iron18 mg

Magnesium498 mg

Phosphorus1117 mg

Zinc7.1 mg

Copper2.1 mg

Manganese4.5 mg

Vitamin D2 mcg

Vitamin C0.6 mg

Vitamin A160 mcg

Vitamin E38 mg

Vitamin K4.3 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.8 mg

Niacin (B3)16 mg

Folate346 mcg

Choline379 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 39. The excerpt below is the record exactly as published.

RYZON FRUIT BARS BY MRS. JAMES RICHARDS, HOUGHTON, MICH. 2 eggs beaten with a pinch of salt. 1 level cupful {}4 pound) sugar. 2 tablespoonfuls boiling water. I level cupful (>< pound) chopped nuts. I level cupful (>< pound) dates. 1 level cupful (j< pound) flour. 2 level teaspoonfuls Ryzon. I teaspoonful vanilla

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