Here is a vintage cookbook page that includes recipes for Ryzon Strawberry Shortcake and Ryzon Currant Shortcakes. The page also includes a colorful and delicious looking illustration of a strawberry shortcake. In case you want to try baking either of these recipes and you’re wondering what Ryzon is, it was a brand of baking powder. I’m not sure, however, what an accurate temperature would be for a “quick oven”. The image is from the Ryzon Baking Book by Marion Harris Neil, 1917.
Click on image to enlarge.
Wood Stove Oven Temperatures
Old Time Wood Stove Oven
Very Slow Oven = 275°F (135°C)
Slow Oven = 325°F (163°C)
Moderate Oven = 375°F (190.5°C)
Hot or Quick Oven = 425 °F (218°C)
Bread or Pastry Oven = 360°F (182°C)
This is perfect Pfenix! Thank you so much. 🙂