Ryzon Plum Duff

Name: Ryzon Plum Duff
Ingredients: 2 level cupfuls (>^ pound) flour; 2 level teaspoonfuls Ryzon; yi level teaspoonful salt; yi cupful {y^ pound) sugar; I level cupful {y^ pound) chopped suet; yi level teaspoonful powdered nutmeg; I egg; I cupful {yi pint) milk

From Ryzon baking book, 1916

Sufficient for five to six persons. If boiled in a pudding cloth, omit one-fourth cupful of the milk.

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

2539Calories

43 gProtein

306 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories2539 kcal

Protein43 g

Carbohydrates306 g

Fiber0.2 g

Sugars112 g

Total Fat128 g

Saturated Fat68 g

Monounsaturated Fat41 g

Polyunsaturated Fat5 g

Omega-30 g

Cholesterol296 mg

Sodium1345 mg

Potassium801 mg

Calcium382 mg

Iron15 mg

Magnesium106 mg

Phosphorus636 mg

Zinc3.8 mg

Copper0.5 mg

Manganese2 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E2.4 mg

Vitamin K4.4 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)18 mg

Folate427 mcg

Choline197 mg

Caffeine0 mg

Water282 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.

RYZON PLUM DUFF 2 level cupfuls (>^ pound) flour. 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. yi cupful {y^ pound) sugar. I level cupful {y^ pound) chopped suet. I level cupful \yi pound) seeded raisins. yi level teaspoonful powdered nutmeg. I egg. I cupful {yi pint) milk

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