Ryzon Sweet Potato Pone
From Ryzon baking book, 1916
Serve in baking dish. This is a spoon bread and should be served as soon as taken from oven. Sufficient for six persons.
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 10. The excerpt below is the record exactly as published.
RYZON SWEET POTATO PONE BY MRS. C. W. TILDEN, LOS ANGELES, CAL. 2 cupfuls (l pint) grated sweet potatoes. I cupful {yi pint) sweet milk. 1 "level teaspoonful ginger. 2 level tablespoonfuls (l ounce) brown sugar. 2 level tablespoonfuls (i ounce) melted butter. I yi level cupfuls (6 ounces) flour. 4 level teaspoonfuls Ryzon. I level teaspooncful salt.
Cook this with the app: pantry check, scaling, and the assistant.