Illustration from Ryzon Baking Book

The first modern version of baking powder probably was invented by a British chemist (Alfred Bird) in 1843.
Chemists around the globe quickly followed suit, developing their own brand.

In the United States, some of the most “eminent men in chemistry” worked for the New York General Chemical Company.
These men perfected Ryzon Baking Powder.
By 1918, chefs at New York’s Waldorf-Astoria and the Ritz-Carlton were using the Ryzon brand in their kitchens.

This cookbook is a collection of recipes submitted by home and expert cooks.
There are recipes for breads, cakes, and Ryzon Cold Pigeon Pie!

Front cover of the Ryzon Baking Book