Ryzon Quick Coffee Cake

Name: Ryzon Quick Coffee Cake
Ingredients: i}4 level cupfuls (6 ounces) flour,; j^ cupful (^ pound) sugar.; I level teaspoonful Ryzon.; >^ teaspoonful salt.; }4 cupful (X pint) milk.; }4 cupful (4 ounces) raisins.; I egg well beaten.; 1 tablespoonful {}4 ounce) melted butter.

From Ryzon baking book, 1916

Sufficient for six persons.

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

1422Calories

30 gProtein

286 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1422 kcal

Protein30 g

Carbohydrates286 g

Fiber2.1 g

Sugars134 g

Total Fat21 g

Saturated Fat9.5 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol222 mg

Sodium696 mg

Potassium774 mg

Calcium173 mg

Iron12 mg

Magnesium81 mg

Phosphorus413 mg

Zinc2.4 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D1.6 mcg

Vitamin C1.1 mg

Vitamin A192 mcg

Vitamin E0.9 mg

Vitamin K2.7 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate327 mcg

Choline166 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 16. The excerpt below is the record exactly as published.

RYZON QUICK COFFEE CAKE by MRS. MEHMERT, OLNEY, ILL. i}4 level cupfuls (6 ounces) flour, j^ cupful (^ pound) sugar. I level teaspoonful Ryzon. >^ teaspoonful salt. }4 cupful (X pint) milk. }4 cupful (4 ounces) raisins. I egg well beaten. 1 tablespoonful {}4 ounce) melted butter.

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