Ryzon War-Meat Loaf
From Ryzon baking book, 1916
This loaf is an appetizing and nutritious meat substitute, and is delicious sliced cold and served with home-made catsup for a supper.
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 63. The excerpt below is the record exactly as published.
YZON "WAR-MEAT" LOAF BY MRS. CLARA E. WELLS, PATON, IOWA 2 level cupfuls (i pint) left over baked beans. 2 level cupfuls (12 ounces) corn meal. 2 level teaspoonfuls Ryzon. 2 level teaspoonfuls salt. J/i level teaspoonful pepper. 4 cupfuls (i quart) boiling water
Cook this with the app: pantry check, scaling, and the assistant.