Ryzon Rice Popovers

Ingredients

• 2 level cupfuls (i pint) cold boiled rice
• 2 level cupfuls {yi pound) flour
• 2 level teaspoonfuls Ryzon
• 2 level tablespoonfuls (l ounce) sugar
• 2 eggs — separated
• 2 cupfuls (l pint) milk
• I level teaspoonful salt

Method

1. 1

   Mash rice until smooth.

2. 2

   Sift flour, Ryzon, sugar, and salt together twice.

3. 3

   Beat yolks of eggs, add whites beaten to a stiff froth, and stir them into the rice.

4. 4

   Then add milk and flour alternately, and beat until smooth.

5. 5

   Have gem pans greased and a little flour sifted into each.

6. 6

   Fill each two-thirds full with the mixture, and bake in a hot oven for fifteen minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 7. The excerpt below is the record exactly as published.

RYZON RICE POPOVERS— Second Prize Recipe By Mrs. FrederickvG. Wagner, Leonia, N. J. (See Recipe, page 14) I Chapter II Ryzon Quick Breads UICK breads are delicious when fresh, and are so called to distinguish them from yeast breads, which require a longer time for making and baking. Quick bread mixtures are either doughs or batters. Batter means "that which is bat- tered or beaten"; dough means "that which is wet or moistened." A quick bread should be quickly mixed, and put into the oven at once. Doughs require a hotter oven than batters. Too great heat causes bubbles of gas or air to burst and run together. Popovers are made light by the expansion of the liquid in them as it is changed to steam by the heat of the oven, the heat at the same time forming a crust, which keeps the steam from escaping. When done, popovers should be crisp, hollow inside, several times the height of the batter and well cooked throughout. When griddle cakes are full of bubbles on the top, and brown on one side, they should be turned over and browned on the other side. If large bubbles rise immediately to the top of the cakes, the griddle is too hot. Never turn a griddle cake twice ; a cake turned twice will be heavy and indigestible. Use a firm piece of beef suet on a fork to grease a griddle. Do not gi;ease a soapstone griddle. GOOD FLOUR AND HOW TO KNOW IT Bread flour, made from hard spring wheat, rich in gluten, is more nutritious and makes the elastic dough necessary for producing light bread. It is known by itscreamy white color, by its gritty feel- ing, by its capacity for absorbing water, and by its caking but slightly when squeezed in the hand. Pastry flour, made from soft or winter wheat, contains more starch than bread flour. It is used for pies, cakes, etc., but a good substitute may be made by sifting four tablespoonfuls of cornstarch or potato flour into each pint of bread flour. Always sift flour before measuring. 13 RYZON POPOVERS Second Prize Recipe ^ RYZON RICE POPOVERS BY MRS. FREDERICK G. WAGNER, LEONIA, N. J. 2 level cupfuls (i pint) cold boiled rice. 2 level cupfuls {yi pound) flour. 2 level teaspoonfuls Ryzon. 2 level tablespoonfuls (l ounce) sugar. 2 eggs — separated. 2 cupfuls (l pint) milk. I level teaspoonful salt

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