Ryzon Camp Corn Bread

A historical recipe from Ryzon baking book, by Marion Harris Neil.

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A historical recipe

Ryzon baking book: A practical manual for the preparation of food requiring baking powder, by Marion Harris Neil. Project Gutenberg eBook #79370.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

2 level cupfuls (½ pound) flour.
2 level cupfuls (12 ounces) corn meal.
4 level teaspoonfuls RYZON.
1 level teaspoonful salt.
1 level teaspoonful sugar.
2 tablespoonfuls (1 ounce) lard or butter.
2 level tablespoonfuls egg powder.
6 tablespoonfuls evaporated milk.
1½ cupfuls (¾ pint) water.
Mix flour and corn meal together, add RYZON, salt, sugar, lard or butter, melted, egg powder mixed with evaporated milk and water.
Mix well and pour into a well-greased pan.
Bake in a moderate oven for forty minutes.
If the campers have no oven, bake same as RYZON Camp Bread.
Sufficient for eight to ten persons.