Ryzon Mock Nut Bread

Name: Ryzon Mock Nut Bread
Ingredients: 4 level cupfuls (i pound) flour; 2 level tablespoonfuls brown sugar; 4 level teaspoonfuls Ryzon; I level teaspoonful salt; I egg; 1 cupful [yi pound) Grape Nuts; 2 cupfuls (i pint) milk

From Ryzon baking book, 1916

Splendid for sandwiches. Sufficient for two small loaves.

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

2723Calories

90 gProtein

531 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories2723 kcal

Protein90 g

Carbohydrates531 g

Fiber15 g

Sugars61 g

Total Fat30 g

Saturated Fat11 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol244 mg

Sodium3146 mg

Potassium1983 mg

Calcium784 mg

Iron62 mg

Magnesium344 mg

Phosphorus1676 mg

Zinc8.7 mg

Copper1.2 mg

Manganese7.6 mg

Vitamin D5.7 mcg

Vitamin C0.1 mg

Vitamin A236 mcg

Vitamin E1.5 mg

Vitamin K2.5 mcg

Vitamin B61.7 mg

Vitamin B123.1 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)3.3 mg

Niacin (B3)44 mg

Folate1226 mcg

Choline271 mg

Caffeine0 mg

Water521 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 5. The excerpt below is the record exactly as published.

RYZON MOCK NUT BREAD BY MRS. W. G. W. TUPPER, MINNEAPOLIS, MINN. 4 level cupfuls (i pound) flour. 2 level tablespoonfuls brown sugar. 4 level teaspoonfuls Ryzon. I level teaspoonful salt. I egg. 1 cupful [yi pound) Grape Nuts. 2 cupfuls (i pint) milk

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