Ryzon Puffs

Ingredients

• 7 level tablespoonfuls preserve (cherries or raspberries)
• I egg
• I cupful (i pint) milk
• 1 level tablespoonful (K ounce) melted butter
• yi cupful {}/, pound) sugar
• 2 level teaspoonfuls Ryzon
• yi level teaspoonful salt
• I cupful {% pound) flour

Method

1. 1

   Beat yolk of egg well, add sugar and melted butter.

2. 2

   Beat slightly.

3. 3

   Add milk, flour sifted with salt and Ryzon.

4. 4

   Beat slightly again and add well-beaten egg white and more flour if necessary to make stiff batter.

5. 5

   Have ten cups well greased and put in each one tablespoonful of batter, then one tablespoonful of preserve.

6. 6

   Cover preserve with another tablespoonful of batter.

7. 7

   Put cups in steamer and cook twenty-five minutes.

Nutrition per serving

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 PUFFS BY MRS. EDWARD ALBES, WASHINGTON, D. C. 7 level tablespoonfuls preserve (cherries or raspberries). I egg. I cupful (i pint) milk. 1 level tablespoonful (K ounce) melted butter. yi cupful {}/, pound) sugar. 2 level teaspoonfuls Ryzon. yi level teaspoonful salt. I cupful {% pound) flour

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