Ryzon Sultana Roll

Ingredients

• I level cupful (6 ounces) sultana raisins
• I level cupful {yi pound) sugar
• Water
• I level teaspoonful Ryzon
• I level cupful (4 ounces) flour
• yi level teaspoonful salt
• yi tablespoonfuls (^ ounce) lard
• I tablespoonful {yi ounce) butter
• Cream

Method

1. 1

   Put raisins and sugar into a small saucepan, cover with water and cook slowly until raisins are soft and the juice like syrup.

2. 2

   Sift flour, Ryzon and salt into a bowl, add lard, and rub it in with the tips of fingers, and mix to a soft biscuit dough with water.

3. 3

   Roll to one-fourth inch in thickness, spread with raisins, then roll up, pressing the ends firmly together.

4. 4

   Place in a greased pan and pour juice over, add butter and one-half cupful of water, and bake in a hot oven for twenty minutes or until done.

5. 5

   Serve hot with cream.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 57. The excerpt below is the record exactly as published.

RYZON SULTANA ROLL I level cupful (6 ounces) sultana raisins. I level cupful {yi pound) sugar. Water. I level teaspoonful Ryzon. I level cupful (4 ounces) flour. yi level teaspoonful salt. \yi tablespoonfuls (^ ounce) lard. I tablespoonful {yi ounce) butter. Cream

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