Ryzon Muffins and Breakfast Bread
From Ryzon baking book, 1916
Sufficient for fifteen cakes. This batter may be cooked in muffin rings.
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 13. The excerpt below is the record exactly as published.
YZON MUFFINS AND BREAK- FAST BREAD RYZON SURPRISE PANCAKES AND MUFFINS BY MRS. GEORGE BANCROFT, ANN ARBOR, MICHIGAN 2 level cupfuls (^ pound) flour. 3 level tablespoonfuls Ryzon. 1 level teaspoonful salt. 2 cupfuls (i pint) water
Cook this with the app: pantry check, scaling, and the assistant.