Ryzon Potato Fried Cakes

Ingredients

• 2 medium-sized potatoes
• 2 level tablespoonfuls (l ounce) butter substitute
• 2 well-beaten eggs
• I >^ cupfuls (^ pound) sugar
• yi cupful (i gill) sweet milk
• 3 level teaspoonfuls Ryzon
• 5 levSl cupfuls (iK pounds) flour

Method

1. 1

   Boil and mash potatoes.

2. 2

   Stir in the butter before they get cold.

3. 3

   Then add the eggs, sugar, milk, and flour sifted with Ryzon.

4. 4

   Knead more flour in on board if desired.

5. 5

   Cut and fry in deep hot fat.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.

RYZON POTATO FRIED CAKES BY MRS. CLARENCE G. HORTON, SAND LAKE, N. Y. 2 medium-sized potatoes. 2 level tablespoonfuls (l ounce) butter sub- stitute. 2 well-beaten eggs. I >^ cupfuls (^ pound) sugar. yi cupful (i gill) sweet milk. 3 level teaspoonfuls Ryzon. 5 levSl cupfuls (iK pounds) flour

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