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