Ryzon Parkins

Name: Ryzon Parkins
Ingredients: 12 blanched almonds; I ^ level cupfuls (X pound) fine oatmeal; 2 level teaspoonfuls Ryzon; I level cupful (X pound) flour; }4 cupful (X pound) butter; I level cupful (6 ounces) brown sugar; I level teaspoonful powdered ginger; I level teaspoonful powdered cinnamon; }4 level teaspoonful powdered nutmeg; X cupful (X pound) molasses; 1 egg; 2 tablespoonfuls milk

From Ryzon baking book, 1916

Sufficient for twenty-four parkins.

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

4102Calories

103 gProtein

558 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories4102 kcal

Protein103 g

Carbohydrates558 g

Fiber50 g

Sugars355 g

Total Fat227 g

Saturated Fat16 g

Monounsaturated Fat111 g

Polyunsaturated Fat45 g

Omega-30.1 g

Cholesterol316 mg

Sodium232 mg

Potassium5794 mg

Calcium1597 mg

Iron34 mg

Magnesium1486 mg

Phosphorus2249 mg

Zinc17 mg

Copper4.9 mg

Manganese14 mg

Vitamin D1.3 mcg

Vitamin C0.1 mg

Vitamin A90 mcg

Vitamin E88 mg

Vitamin K2.1 mcg

Vitamin B61.9 mg

Vitamin B120.6 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)4.8 mg

Niacin (B3)24 mg

Folate398 mcg

Choline384 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 40. The excerpt below is the record exactly as published.

RYZON PARKINS 12 blanched almonds. I ^ level cupfuls (X pound) fine oatmeal. 2 level teaspoonfuls Ryzon. I level cupful (X pound) flour. }4 cupful (X pound) butter. I level cupful (6 ounces) brown sugar. I level teaspoonful powdered ginger. I level teaspoonful powdered cinnamon, }4 level teaspoonful powdered nutmeg. X cupful (X pound) molasses. 1 egg. 2 tablespoonfuls milk

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