Ryzon Gingerbread

Ingredients

• I cupful (,yi pint) molasses
• yi cupful iyi pound) butter
• X cupful (X pound) sugar
• I cupful {yi pint) boiling water
• I level cupful {}{ lb.) chopped walnut meats
• 1 level cupful {}4 lb.) chopped seeded raisins
• 2 level teaspoonfuls Ryzon
• 3 level cupfuls (12 ounces) flour
• yi level teaspoonful salt
• 2 level teaspoonfuls powdered cinnamon
• 1 level teaspoonful powdered ginger
• 2 eggSj

Method

1. 1

   Put molasses into a mixing bowl with butter and sugar, pour in boiling water and stir well, and let cool.

2. 2

   Then add nuts, raisins, flour sifted with Ryzon, spices and salt.

3. 3

   Beat up eggs and add them, then turn into a well-greased and floured shallow pan, and bake in a moderate oven for forty minutes.

4. 4

   Cool, and cut in squares.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 41. The excerpt below is the record exactly as published.

RYZON GINGERBREAD I cupful (,yi pint) molasses. yi cupful iyi pound) butter. X cupful (X pound) sugar. I cupful {yi pint) boiling water. I level cupful {}{ lb.) chopped walnut meats. 1 level cupful {}4 lb.) chopped seeded raisins. 2 level teaspoonfuls Ryzon. 3 level cupfuls (12 ounces) flour. yi level teaspoonful salt. 2 level teaspoonfuls powdered cinnamon. 1 level teaspoonful powdered ginger. 2 eggSj

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