Ryzon Steamed Snowballs

Ingredients

• yi cupful (4 ounces) butter.
• I level cupful (}4 pound) sugar.
• 2,yi level teaspoonfuls Ryzon.
• 2}^ level cupfuls (9 ounces) flour.
• yi teaspoonf ul salt.
• yi ' cupful (l gill) milk.
• I teaspoonful orange extract.
• 4 egg whites.
• 20 marshmallows
• I level cupful (>^ pound) sugar.
• yi cupful (i gill) water.
• Sherry wine or fruit juice to flavor.

Method

1. 1

   For Snowballs: — Cream butter, add sugar gradually.

2. 2

   Sift flour, Ryzon, and salt together, add to first mixture alternately with milk.

3. 3

   Add extract, beat egg whites to a stiff froth, fold into mixture, and beat well.

4. 4

   Fill buttered cups two-thirds full, cover with greased papers and steam for thirty-five minutes.

5. 5

   Serve hot with sauce.

6. 6

   For Sauce: — Soften marshmallows in a moderate oven but do not brown them.

7. 7

   Put sugar and water into a saucepan and boil until syrup spins a thread when tested in cold water, or registers 218° F., by candy thermometer.

8. 8

   Add marshmallows and beat until mixture is smooth; flavor with sherry wine or fruit juice.

9. 9

   Keep hot in a double boiler.

10. 10

    If sauce seems too thick add boiling water drop by drop until of the right consistency.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 53. The excerpt below is the record exactly as published.

RYZON STEAMED SNOWBALLS— Master Recipe By Elizabeth O. Hbller, Denver School of Cookery Chapter VI Ryzon Puddings Master Recipe RYZON STEAMED SNOWBALLS With Hot Marshmallow Sauce yi cupful (4 ounces) butter. I level cupful (}4 pound) sugar. 2,yi level teaspoonfuls Ryzon. 2}^ level cupfuls (9 ounces) flour. yi teaspoonf ul salt. yi ' cupful (l gill) milk. I teaspoonful orange extract. 4 egg whites. Hot Marshmallow Sauce; 20 marshmallows I level cupful (>^ pound) sugar. yi cupful (i gill) water. Sherry wine or fruit juice to flavor.

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