Ryzon Transparent Pie

Ingredients

• X cupful {J4 pound) butter
• I level cupful (X pound) sugar
• 3 eggs, separated
• ^ level teaspoonful grated nutmeg
• < lemon
• 2 tablespoonfuls brandy or fruit juice
• I level teaspoonful Ryzon

Method

1. 1

   Line a pie plate with pastry.

2. 2

   Cream butter and sugar thoroughly together, beat in yolks of eggs, nutmeg, grated rind and strained juice of lemon, brandy and whites of eggs beaten to a stiff froth with Ryzon.

3. 3

   Bake in a moderately hot oven for thirty minutes.

4. 4

   If liked, the edge of the pie may be decorated with meringue.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 50. The excerpt below is the record exactly as published.

RYZON TRANSPARENT PIE Ryzon puff pastry, see page 57. X cupful {J4 pound) butter. I level cupful (X pound) sugar. 3 eggs, separated. ^ level teaspoonful grated nutmeg. ' < lemon. 2 tablespoonfuls brandy or fruit juice. I level teaspoonful Ryzon

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