Baking Powder

Name: Baking Powder
Ingredients: 2 oz. and 1 teaspoonful of 2 oz. of Tartaric Acid; Carbonate of Soda. 2 oz. of Rice Flour; 2 oz. of Rice Flour

From Household cookery and laundry work, 1882

Presented as published in 1882. 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

204Calories

4 gProtein

45 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories204 kcal

Protein3.9 g

Carbohydrates45 g

Fiber0.3 g

Sugars0 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium15538 mg

Potassium43 mg

Calcium3.4 mg

Iron0.1 mg

Magnesium13 mg

Phosphorus53 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate9.1 mcg

Choline0 mg

Caffeine0 mg

Water6.7 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 38. The excerpt below is the record exactly as published.

baking powder. The lighter the cake is, in general the quieter the oven should be. A very light cake put into a quick oven rises rapidly round the sides, but leaves a hollow in the middle. Study the recipe for Baking Powder and consider its composition. When baking powder is not to be had, a substitute can easily be made by putting in the required quantity of carbonate of soda and some acid to counteract it. Soda alone is never good in a cake where there is butter or dripping, unless some substance containing acid is along with it. Treacle is one of those substances containing acid. The best carbonate of soda is a decided advantage over the common kind. CAKES AND BAKING. 95 The following tests for trying the temperature of the oven may be found useful: — 1. If a sheet of paper burns when thrown in, the oven is too hot. 2. When the paper becomes dark brown, it is suitable for pastry. 3. When light brown, it does for pies. 4. When dark yellow, for cakes. 5. When light yellow, for puddings, biscuits, and small pastry. Cakes should be baked until they are dry in the middle, which may be ascertained by thrusting a skewer or rough piece of wood into the middle ; if it comes out clean, the cake is ready. A cake is often better to remain in the oven for a short time to dry even after it is ready, if the oven be cool. BAKING POWDER. 2 oz. and 1 teaspoonful of 2 oz. of Tartaric Acid. Carbonate of Soda. 2 oz. of Rice Flour

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