Ryzon One-Two-and-Three Pie Crust
From Ryzon baking book, 1916
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 49. The excerpt below is the record exactly as published.
RYZON ONE-TWO-AND-THREE PIE CRUST I level teaspoonful Ryzon. 1 level cupful (^ pound) sifted flour. yi, level teaspoonful salt. 2 tablespoonfuls (l ounce) lard or butter. 3 tablespoonfuls ice-water. Sift the flour, salt and Ryzon together; add butter or lard and cut in with a knife, then rub it in lightly with the fingers, add water, mix and use. Sufficient for one pie. RYZON CHOPPED PASTRY 1 level teaspoonful Ryzon
Cook this with the app: pantry check, scaling, and the assistant.