Ryzon Oatmeal Breakfast Gems
From Ryzon baking book, 1916
Sufficient for twelve gems.
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
1096Calories
37 gProtein
204 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1096 kcal
Protein37 g
Carbohydrates204 g
Fiber4 g
Sugars32 g
Total Fat37 g
Saturated Fat4.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol264 mg
Sodium717 mg
Potassium677 mg
Calcium239 mg
Iron14 mg
Magnesium134 mg
Phosphorus610 mg
Zinc4.9 mg
Copper0.5 mg
Manganese2.8 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate338 mcg
Choline186 mg
Caffeine0 mg
Water364 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 14. The excerpt below is the record exactly as published.
RYZON OATMEAL BREAKFAST GEMS BY MISS EMMA COLLINS, ALBANY, CAL. 1 level cupful {yi pint) cooked oatmeal. I yi level cupfuls (6 ounces) flour. 4 level teaspoonfuls Ryzon. 2 level tablespoonfuls (i ounce) sugar. yi level teaspoonful salt. yi cupful (i gill) milk. 1 egg. 2 level tablespoonfuls (l ounce) butter
Cook this with the app: pantry check, scaling, and the assistant.