Ryzon Oatmeal Bread

Name: Ryzon Oatmeal Bread
Ingredients: 5 level teaspoonfuls Ryzon; 2 level cupfuls {yi pound) flour; I level teaspooiiful salt; 1 level tablespoonful sugar or molasses; 2 level cupfuls cooked oatmeal; I egg; yi cupful (i gill) mUk or water

From Ryzon baking book, 1916

Sufficient for one loaf — weight lyi lbs.

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

1381Calories

46 gProtein

266 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1381 kcal

Protein46 g

Carbohydrates266 g

Fiber7.9 g

Sugars17 g

Total Fat16 g

Saturated Fat3 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol186 mg

Sodium2440 mg

Potassium1040 mg

Calcium165 mg

Iron20 mg

Magnesium250 mg

Phosphorus736 mg

Zinc7.2 mg

Copper0.9 mg

Manganese4.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.9 mg

Vitamin K1.6 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)18 mg

Folate453 mcg

Choline184 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 6. The excerpt below is the record exactly as published.

RYZON OATMEAL BREAD by MRS. ANNA TACKMEYER, RYZON SERVICE STAFF 5 level teaspoonfuls Ryzon. 2 level cupfuls {yi pound) flour. I level teaspooiiful salt. 1 level tablespoonful sugar or molasses. 2 level cupfuls cooked oatmeal. I egg. yi cupful (i gill) mUk or water

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