Ryzon Hot Water Paste
From Ryzon baking book, 1916
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
735Calories
14 gProtein
104 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein14 g
Carbohydrates104 g
Fiber0.5 g
Sugars0 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Cholesterol26 mg
Sodium1270 mg
Potassium183 mg
Calcium53 mg
Iron10 mg
Magnesium36 mg
Phosphorus142 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.2 mg
Folate213 mcg
Choline15 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 48. The excerpt below is the record exactly as published.
RYZON HOT WATER PASTE 2 tablespoonfuls (i ounce) butter or lard. 3 tablespoonfuls boiling water. X level teaspoonful salt. I level teaspoonful Ryzon. I level cupful (4 ounces) flour
Cook this with the app: pantry check, scaling, and the assistant.