Ryzon Soufflé Icing

Name: Ryzon Soufflé Icing
Ingredients: Unbeaten white of I egg; 3 tablespoonfuls cold water; I level cupful {}4 pound) granulated sugar; }4 level teaspoonful Ryzon

From Ryzon baking book, 1916

By adding fresh fruit juice this makes a delicious pudding sauce. Sufficient for one large cake.

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 34. The excerpt below is the record exactly as published.

RYZON SOUFFLfi ICING BY MRS. FRED FRIEDLANDER, NEW YORK Unbeaten white of I egg. 3 tablespoonfuls cold water. I level cupful {}4 pound) granulated sugar. }4 level teaspoonful Ryzon

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