Ryzon Prune Biscuit

Name: Ryzon Prune Biscuit
Ingredients: 1 cupful stewed and pitted prunes; 2 level cupfuls (X pound) flour; 4 level teaspoonfuls Ryzon; 1 level teaspoonful salt; 2 level tablespoonfuls (i ounce) butter; 1 cupful (}4 pint) milk

From Ryzon baking book, 1916

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

Nutrition per serving

1380Calories

39 gProtein

288 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1380 kcal

Protein39 g

Carbohydrates288 g

Fiber0 g

Sugars12 g

Total Fat34 g

Saturated Fat4.6 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol92 mg

Sodium2439 mg

Potassium1701 mg

Calcium420 mg

Iron17 mg

Magnesium155 mg

Phosphorus626 mg

Zinc3.6 mg

Copper1 mg

Manganese2.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A151 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B121.3 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)20 mg

Folate401 mcg

Choline43 mg

Caffeine0 mg

Water434 g

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 PRUNE BISCUIT BY MRS. FRED FRIEDLANDER, NEW YORK CITY 1 cupful stewed and pitted prunes. 2 level cupfuls (X pound) flour. 4 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 level tablespoonfuls (i ounce) butter. 1 cupful (}4 pint) milk

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