Ryzon Rice and Corn Meal Bread
From Ryzon baking book, 1916
When done turn out onto plate and arrange like a layer cake, spreading two layers with butter, dusting the top with powdered sugar. If desired, the egg may be omitted and another half level teaspoonful Ryzon added instead. This makes a delicious hot bread for tea. 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
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 9. The excerpt below is the record exactly as published.
RYZON RICE AND CORN MEAL BREAD BY MISS EMMA COLLINS, ALBANY, CAL. I level cupful {yi pint) cold boiled rice. I level cupful (6 ounces) corn meal. I level cupful (yi pound) flour. 6 level teaspoonfuls Ryzon. I level teaspoonful salt. I egg. I cupful {yi pint) milk.
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