Ryzon Strawberry Shortcake

Ingredients

• 2 quart baskets strawberries
• iX level cupfuls (12 ounces) sugar
• 4 level teaspoonfuls Ryzon
• 2 level cupfuls ()/i pound) pastry flour
• }4 level teaspoonful salt
• yi cupful (2 ounces) butter
• I cupful (>^ pint) milk (about)
• Extra butter, for spreading layers
• Cream, if desired

Method

1. 1

   Hull, wash and drain berries, save a few choice berries for a garnish, cut rest in halves and mix with sugar.

2. 2

   Sift together Ryzon, flour, and salt, and work in butter with two knives; add milk gradually, and mix to a soft dough with a knife.

3. 3

   Press dough into two well-greased layer cake tins.

4. 4

   Bake in a quick oven for fifteen to twenty minutes.

5. 5

   Turn one layer upside down on a serving dish, spread liberally with butter; pour on half the berries, and set the other layer above; spread with butter and rest of berries.

6. 6

   Garnish with the whole berries and whipped cream if desired.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 49. The excerpt below is the record exactly as published.

RYZON STRAWBERRY SHORTCAKE — Master Recipe By Janet McKenzie Hill. Editor of "American Cookery," Boston, Mass. Master Recipe RYZON STRAWBERRY SHORTCAKE 2 quart baskets strawberries. iX level cupfuls (12 ounces) sugar. 4 level teaspoonfuls Ryzon. 2 level cupfuls ()/i pound) pastry flour. }4 level teaspoonful salt. yi cupful (2 ounces) butter. I cupful (>^ pint) milk (about). , Extra butter, for spreading layers. Cream, if desired

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