Ryzon Nut Bread

Ingredients

• I level cupful (6 ounces) brown sugar
• I level cupful {yi pound) chopped nut meats
• 1 level cupful {y^ lb.) chopped dates, stoned
• 2 level cupfuls (10 ounces) graham flour
• 2 level cupfuls {yi pound) flour
• 1 level teaspoonful salt
• 4 level teaspoonfuls Ryzon
• 2 cupfuls (i pint) milk
• I egg

Method

1. 1

   Put brown sugar into a mixing bowl, add nuts, dates, graham flour, flour sifted with Ryzon and salt, and egg beaten and mixed with milk.

2. 2

   Mix well and divide into two greased and floured loaf pans and set to rise for fifteen minutes in a warm place.

3. 3

   Bake in a moderate oven for one hour.

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 NUT BREAD BY MRS. WILLIAM H. BRIGGS, NEW YORK CITY I level cupful (6 ounces) brown sugar. I level cupful {yi pound) chopped nut meats. 1 level cupful {y^ lb.) chopped dates, stoned. 2 level cupfuls (10 ounces) graham flour. 2 level cupfuls {yi pound) flour. 1 level teaspoonful salt. 4 level teaspoonfuls Ryzon. 2 cupfuls (i pint) milk. I egg

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