Ryzon Maryland Black Cake
From Ryzon baking book, 1916
Cover cake with greased paper while baking as it burns easily.
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
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.
cupful {}4 pound) butter. 3 level cupfuis {i}4 pounds) sugar. 8 eggs, separated. 1 cupful (K pint) milk. 2 level teaspoonfuls Ryzon 3K level cupfuis (14 ounces) flour. % level teaspoonful grated nutmeg. 1 level teaspoonful powdered mace. yi level teaspoonful salt 2 cocoanuts, grated. 6 level cupfuis (i }4 lbs.) shredded candied citron peel. Cream butter and sugar thoroughly together, add beaten yolks of eggs, milk, flour sifted with Ryzon, spices and salt, whites of eggs stiffly beaten, cocoanuts and peel. Mix carefully and turn into a greased and floured cake tin and bake in a moderate oven for one and one-fourth hours. See page 44 for icings. Sufficient for twelve to fifteen persons. Prize Recipe RYZON POLISH GUEST CAKE A LA RESZKE BY MRS. HULDA THOMPSON, NEW YORK CITY I large navel orange. 8 eggs. 2^ cupfuis (i pound) powdered sugar. I box (i pound) fine matzoth meal. yi cupful (X pound) sweet butter. Pinch salt. I level teaspoonful Ryzon. First butter a cake mold very thickly with sweet butter, cold and not melted. Wash and dry orange and grate it (skin and pulp) into a large mixing bowl. Add yolks of eggs, mix well, then add gradually pinch of salt, and sugar. Sift one box of fine matzoth meal and mix with Ryzon. Now beat up whites of eggs to a stiff froth and stir lightly into orange mixture, add meal and turn into the prepared mold and bake in moderate oven until ready. This cake should be a nice brown on the top and it should tae tested with a straw taken from a new broom. This recipe was a favorite in the family of the famous singers, the de Reszke brothers, and was frequently served at the four o'clock coffee re- ceptions given by Mme. Kronberg, nee de Reszke, at her Warsaw palace. Prize Recipe RYZON MARYLAND BLACK CAKE BY MRS. JULIUS SNOWDEN, LAUREL, MD. I cupful {yi pound) butter. 2}i level cupfuis (l pound) brown sugar. I nutmeg, grated. I level dessertspoonful (2 level teaspoon- fuls) powdered cinnamon. I level teaspoonful powdered cloves. 1 level tablespoonful powdered ginger. 6 eggs, separated. 2j4 level cupfuis (10 ounces) flour. 4 level cupfuis (2 pounds) seeded raisins. 6 level cupfuis (lyi pounds) currants. 2 level teaspoonfuls Ryzon. }4 cupful (i gill) molasses. }4 cupful (i gill) sherry wine or fruit juice. 4 level cupfuis (i pound) shredded candied citron peel. Cream butter well ; add one-half of sugar mixed with spices and mix well, now add remainder of sugar mixed with beaten yolks of eggs, and beat for five minutes. Beat up whites of eggs and add them to mixture. Now add flour mixed with currants and raisins cut in halves, Ryzon mixed with molasses and wine. Mix carefully and place one-fourth of this mixture in a large cake pan lined with greased paper, then sprinkle in a layer of citron. Repeat until batter and citron are all used. Bake in a moderate oven for four hours. Cover cake with greased paper while baking as it burns easily. It may be necessary to put a pan of hot water in the oven to moderate the heat, or to place a tin or an asbestos mat under- neath. Sufficient for one large cake. RYZON OLD-FASHIONED POUND CAKE }i cupful {^yi ounces) butter. 2 level cupfuis {yi pound) flour. I level teaspoonful Ryzon. Pinch salt. 1 cupful {}4 pint) eggs — 5 eggs usually fill a cup; the eggs are measured before beating. lyi level cupfuis (12 ounces) sugar. 2 tablespoonfuls orange flower water. Cream butter with flour. Add Ryzon and salt to eggs and beat them very light with an egg beater. Add sugar gradually, and beat well, re- move the beater, add egg mixture to creamed flour, using a wooden spoon, until all is mixed. Add orange flower water, and beat thoroughly with long, light strokes. Turn into a greased and floured shallow cake tin, and bake in a moderate oven for one hour. Sufficient for one cake (for ten to twelve people). RYZON HASTY CAKE yi cupful (2 ounces) butter. 1 level cupful (yi pound) sugar. yi cupful (l gill) milk. 2 egg whites. yi teaspoonful orange or almond extract. 2 level teaspoonfuls Ryzon. I yi level cupf uls (6 ounces) flour. Pinch salt. Chocolate Frosting: 2 squares chocolate. '^/i cupful (6 ounces) sugar. 3 tablespoonfuls milk. yi teaspoonful almond extract. 2 egg yolks. For Cake: — ^Cream butter and sugar together, add milk, whites of eggs, extract, and flour sifted with Ryzon and salt. Beat for five minutes, then turn into a buttered and floured tin and bake for thirty-five minutes. Turn out and cool. For Frosting: — Melt chocolate in pan of a double boiler, add sugar and milk, and cook until smooth; add egg yolks and extract and cook for one minute. Spread on cake. Sufficient for one small cake. RYZON WALNUT AND CHERRY CAKE 3 eggs. ya, cupful (5 ounces) sugar. I level teaspoonful Ryzon. I level cupful (yi pound) flour. 3 level tablespoonfuls (^ ounce) rice flour. yi level teaspoonful salt. 4 level tablespoonfuls (2 ounces) butter. yi orange rind, grated. I lemon rind, grated. yi teaspoonful vanilla extract. yi teaspoonful almond extract. yi cupful (2 ounces) preserved cherries. yi cupful (2 ounces) chopped English walnut meats. Break eggs into a large basin, add sugar, and beat together for five minutes; then place the basin in a large pan of boiling water and beat mixture for fifteen minutes. Remove the basin to a table and beat for fifteen minutes or until the mixture is cold. Add flour sifted with rice flour, Ryzon and salt, butter warmed but not hot, grated rinds of orange and lemons, extracts, nuts and cherries cut in quarters. Mix carefully and turn into a well-greased and floured cake tin and bake in a moderate oven for one hour. Allow the cake to stand for five minutes before being turned out of the tin, set it aside until cold, then cover with white frosting and decorate to taste with cherries and walnut meats. See page 38 for white frosting. Sufficient for one cake. RYZON COGOANUT CAKE 3 tablespoonfuls {\yi ounces) butter. 1 level cupful {yi pound) sugar. 2 eggs, separated. I cupful {yi pint) milk. 1 teaspoonful orange extract. 2 level teaspoonfuls Ryzon. 2 level cupf uls {yi pound) flour. yi level teaspoonful salt. I level cupful {yi pound) shredded cocoa- nut. White frosting. See page 38 for frosting. Beat butter and sugar until creamy; add yolks of eggs well beaten, milk, orange extract, flour sifted with Ryzon and salt; add cocoanut and whites of eggs beaten to a stiff froth. Turn into a flat, buttered and floured cake tin, and bake in a moderate oven for thirty minutes. Cool, cover with white frosting and sprinkle over with cocoanut. Sufficient for one small cake. RYZON PORK FRUIT CAKE 1 pound fat pork. ' 2 cupfuls (i pint) boiling water. 1 level tablespoonful baking soda. 2 level cupfuls (12 ounces) brcwn sugar. I cupful (yi pint) dark molasses. I level tablespoonful Ryzon. 5 level cupfuls (i yi pounds) flour. I i level teaspoonful salt. I level tablespoonful grated nutmeg. I level tablespoonful powdered allspice. I level tablespoonful powdered cinnamon. 1 level teaspoonful powdered cloves
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