Ryzon Old-Fashioned Pound Cake
From Ryzon baking book, 1916
Sufficient for one cake (for ten to twelve people).
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 25. The excerpt below is the record exactly as published.
RYZON OLD-FASHIONED POUND CAKE }i cupful {^yi ounces) butter. 2 level cupfuis {yi pound) flour. I level teaspoonful Ryzon. Pinch salt. 1 cupful {}4 pint) eggs — 5 eggs usually fill a cup; the eggs are measured before beating. lyi level cupfuis (12 ounces) sugar. 2 tablespoonfuls orange flower water. Cream butter with flour. Add Ryzon and salt to eggs and beat them very light with an egg beater. Add sugar gradually, and beat well, re- move the beater, add egg mixture to creamed flour, using a wooden spoon, until all is mixed. Add orange flower water, and beat thoroughly with long, light strokes. Turn into a greased and floured shallow cake tin, and bake in a moderate oven for one hour. Sufficient for one cake (for ten to twelve people). RYZON HASTY CAKE yi cupful (2 ounces) butter. 1 level cupful (yi pound) sugar. yi cupful (l gill) milk. 2 egg whites. yi teaspoonful orange or almond extract. 2 level teaspoonfuls Ryzon
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