Ryzon Spiced Pastry

Ingredients

• 2 level teaspoonfuls Ryzon
• 4 level cupfuls (l pound) flour
• yi level teaspoonful salt
• I level teaspoonful powdered cinnamon
• 1 level teaspoonful powdered nutmeg
• yi level teaspoonful powdered mace
• lyi cupfuls (12 ounces) butter or lard
• 2 eggs
• Juice of I lemon
• 4 level tablespoonfuls (2 ounces) sugar
• Cold water

Method

1. 1

   Sift flour, Ryzon, salt and spices onto a baking board.

2. 2

   Make a hollow in center, put in shortening, broken into small pieces, and incorporate eggs well beaten, strained lemon juice, sugar and enough water to make stiff paste.

3. 3

   The flour should be worked in from the sides, using a knife.

4. 4

   Knead lightly, roll out into a long even strip, fold in three, turn half way round and roll out again, again fold in three, and roll out as before, and leave in a cold place for one hour before use.

5. 5

   Use for pie, tarts, tartlets, etc.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 48. The excerpt below is the record exactly as published.

RYZON SPICED PASTRY 2 level teaspoonfuls Ryzon. 4 level cupfuls (l pound) flour. yi level teaspoonful salt. I level teaspoonful powdered cinnamon. 1 level teaspoonful powdered nutmeg. yi level teaspoonful powdered mace. lyi cupfuls (12 ounces) butter or lard. 2 eggs. Juice of I lemon. 4 level tablespoonfuls (2 ounces) sugar. Cold water

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