Ryzon Nut Tart

Ingredients

• 2 level cupfuls {yi pound) chopped English walnut meats
• I package zweiback (10 cent size)
• 4 eggs, separated
• I level cupful {yi pound) sugar
• I level teaspoonful Ryzon
• I level teaspoonful powdered cinnamon
• I level teaspoonful powdered cloves
• Whipped cream
• Marshmallow or boiled icing. See page 43.

Method

1. 1

   Chop and roll nuts and zweiback, or put it through a food chopper.

2. 2

   Beat yolks of eggs and sugar together for ten minutes, add zweiback mixed with Ryzon and spices, now add nut meats and whites of eggs stiffly beaten.

3. 3

   Mix carefully and divide into two well-greased layer-cake tins.

4. 4

   Bake in a moderate oven for ten minutes.

5. 5

   When cooled, use icing or whipped cream between layers and on top.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 30. The excerpt below is the record exactly as published.

RYZON NUT TART BY MRS. A. B. CANNIFF, NEW YORK CITY 2 level cupfuls {yi pound) chopped English walnut meats. I package zweiback (10 cent size). 4 eggs, separated. I level cupful {yi pound) sugar. I level teaspoonful Ryzon. I level teaspoonful powdered cinnamon. I level teaspoonful powdered cloves. Whipped cream. Marshmallow or boiled icing. See page 43.

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