Ryzon Grapefruit Shortcake

Ingredients

• 4 grapefruit
• 3 level teaspoonfuls Ryzon
• 2 level cupfuls (,}4 pound) flour
• ^2 teas -oonful salt
• J4 cupful (4 ounces) butter
• Milk.
• Sugar.
• Sauce:
• Juice of the four grapefruit.
• I tablespoonful cornstarch
• 3 tablespoonfuls (i^ ounces) butter
• I cupful (>^ pound) sugar
• I egg yolk
• I tablespoonful vanilla extract

Method

1. 1

   For Shortcake: — Peel grapefruit.

2. 2

   Separate sections carefully so as not to get in any of the pulp.

3. 3

   Hold fruit over a bowl to keep juice.

4. 4

   Break sections into little chunks, sprinkle with a little sugar and set aside (not in cold place) till shortcake is made.

5. 5

   Mix flour, Ryzon and salt and sift into a basin.

6. 6

   Add butter and chop it in with a silver knife until mealy, and wet to a soft consistency with cold milk.

7. 7

   Grease and flour a round or square baking pan.

8. 8

   Put dough in and press it out with fingers to about one inch thick.

9. 9

   Place it in a hot oven for the first ten minutes, then lower heat and leave it for about ten minutes longer, or until it is brown.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 50. The excerpt below is the record exactly as published.

RYZON GRAPEFRUIT SHORTCAKE BY MRS. WILLIAM J. MATHESON, NEW YORK CITY 4 grapefruit. 3 level teaspoonfuls Ryzon. 2 level cupfuls (,}4 pound) flour. ^2 teas -oonful salt. J4 cupful (4 ounces) butter. Milk. Sugar. Sauce: Juice of the four grapefruit. I tablespoonful cornstarch. 3 tablespoonfuls (i^ ounces) butter. I cupful (>^ pound) sugar. I egg yolk. 1 tablespoonful vanilla extract.

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