Ryzon Potato Biscuit

Name: Ryzon Potato Biscuit
Ingredients: I level cupful (>^ pint) freshly mashed, lightly packed potato; 1 level cupful {}4 pound) flour; 2 level tablespoonfuls (i ounce) melted but- ter or shortening; I level teaspoonf ul Ryzon; 1 level teaspoonf ul salt

From Ryzon baking book, 1916

This also makes a good crust for a meat pie. Sufficient for twelve biscuits.

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 12. The excerpt below is the record exactly as published.

RYZON POTATO BISCUIT BY FORECAST MODERN SCHOOL OF COOKERY I level cupful (>^ pint) freshly mashed, lightly packed potato. 1 level cupful {}4 pound) flour. 2 level tablespoonfuls (i ounce) melted but- ter or shortening. I level teaspoonf ul Ryzon. 1 level teaspoonf ul salt

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