Ryzon Russian Pudding

Ingredients

• yi cupful (6 ounces) butter
• yi cupful (4 ounces) sugar
• 3 eggs
• I level teaspoonful Ryzon
• I yi level cupfuls (6 ounces) flour
• yi level teaspoonful salt
• yi teaspoonful vanilla extract
• I square (i ounce) bitter chocolate
• 4 tablespoonfuls milk

Method

1. 1

   Cream butter and sugar together, add eggs, well beaten, then stir in flour, sifted with Ryzon and salt; add vanilla extract.

2. 2

   Now divide mixture into three portions.

3. 3

   Color one a pretty pink with red color, leave one plain, and into the third stir chocolate which has been dissolved in milk.

4. 4

   Now butter a pudding mold, put mixture in by spoonfuls, alternating colors as much as possible.

5. 5

   Cover with butter paper and steam steadily for two hours.

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 RUSSIAN PUDDING yi cupful (6 ounces) butter. yi cupful (4 ounces) sugar. 3 eggs. I level teaspoonful Ryzon. I yi level cupfuls (6 ounces) flour. yi level teaspoonful salt. yi teaspoonful vanilla extract. Few drops red color. I square (i ounce) bitter chocolate. 4 tablespoonfuls milk

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