Ryzon Western Puffers

Name: Ryzon Western Puffers
Ingredients: 1 egg; 2 level tablespoonfuls (i ounce) sugar; 1 cupful (yi pint) milk; 4 level teaspoonfuls Ryzon; 2 level cupfuls {}4 pound) flour; I level teaspoonful salt; I tablespoonful (}4 ounce) lard; I tablespoonful {}4 ounce) butter

From Ryzon baking book, 1916

Always have a hot oven when making puffers. Sufficient for fifteen puffers.

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

Nutrition per serving

1355Calories

42 gProtein

231 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1355 kcal

Protein42 g

Carbohydrates231 g

Fiber0 g

Sugars37 g

Total Fat41 g

Saturated Fat11 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol260 mg

Sodium2503 mg

Potassium779 mg

Calcium379 mg

Iron15 mg

Magnesium102 mg

Phosphorus619 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)17 mg

Folate425 mcg

Choline197 mg

Caffeine0 mg

Water280 g

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 8. The excerpt below is the record exactly as published.

RYZON WESTERN PUFFERS 1 egg. 2 level tablespoonfuls (i ounce) sugar. 1 cupful (yi pint) milk. 4 level teaspoonfuls Ryzon. 2 level cupfuls {}4 pound) flour. I level teaspoonful salt. I tablespoonful (}4 ounce) lard. I tablespoonful {}4 ounce) butter

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