Ryzon Lemon Pot Pie

Ingredients

• 3 level teaspoonfuls Ryzon.
• I }4 level cupfuls (6 ounces) flour.
• }4 level teaspoonful salt.
• }4 cupful (K pound) butter.
• Cold water.
• iK' level cupfuls (f< pound) sugar.
• 3 lemons.
• Cream.

Method

1. 1

   Sift flour, Ryzon and salt into a bowl; add butter and cut into flour with a knife, then rub it in with the tips of the fingers and add sufficient cold water to make a stiff paste.

2. 2

   Put two cupfuls of cold water into a saucepan, add sugar and strained juice of lemons, bring to boiling point and allow to boil for twenty minutes.

3. 3

   Then drop paste from a spoon into this boiling liquid and cover, permitting it to boil for twenty minutes longer.

4. 4

   Serve hot or cold with cream, or butter and sugar.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 54. The excerpt below is the record exactly as published.

RYZON LEMON POT PIE BY MRS. K. E. JOHNSON, NEW YORK CITY 3 level teaspoonfuls Ryzon. I }4 level cupfuls (6 ounces) flour. }4 level teaspoonful salt. }4 cupful (K pound) butter. Cold water. iK' level cupfuls (f< pound) sugar. 3 lemons. Cream.

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