Ryzon Quick Tea Cake

Ingredients

• 2 level teaspoonfuls Ryzon
• 2 level cupfuls (K pound) flour
• 2 level tablespoonfuls sugar
• yi level teaspoonful salt
• yi cupful {yi pound) butter or lard
• 2 eggs — separated
• i^ cupful { yi gills) milk
• 3 level tablespoonfuls currants

Method

1. 1

   Sift together flour, sugar, salt and Ryzon.

2. 2

   Cut in butter or lard with a knife, then rub in lightly with the tips of the fingers; add beaten yolks of eggs, milk, beat well, add currants, and whites of eggs beaten to a stiff froth.

3. 3

   Mix and pour into a buttered pan or cake ring and bake in a hot oven for twenty minutes.

4. 4

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 28. The excerpt below is the record exactly as published.

RYZON QUICK TEA CAKE 2 level teaspoonfuls Ryzon. 2 level cupfuls (K pound) flour. 2 level tablespoonfuls sugar. yi level teaspoonful salt. yi cupful {yi pound) butter or lard. 2 eggs — separated. i^ cupful {\yi gills) milk. 3 level tablespoonfuls currants

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