Ryzon Short Paste
From Ryzon baking book, 1916
For a richer crust, use two cupfuls of flour, one cupful of butter, one teaspoonful of Ryzon, one-half teaspoonful of salt, one teaspoonful of lemon juice, the beaten yolk of one egg, and enough cold water to moisten it.
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
2807Calories
55 gProtein
388 gCarbs
115 gFat
Full nutrition (33 nutrients)
Calories2807 kcal
Protein55 g
Carbohydrates388 g
Fiber0 g
Sugars0 g
Total Fat115 g
Saturated Fat42 g
Monounsaturated Fat49 g
Polyunsaturated Fat12 g
Cholesterol102 mg
Sodium1181 mg
Potassium682 mg
Calcium100 mg
Iron28 mg
Magnesium135 mg
Phosphorus542 mg
Zinc3.7 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Choline54 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 44. The excerpt below is the record exactly as published.
RYZON SHORT PASTE 2 level teaspoonfuls Ryzon. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. yi cupful (4 ounces) butter or'lard. Cold water
Cook this with the app: pantry check, scaling, and the assistant.