Baking Powder
From Bread, cakes, and biscuits, 1902
Keep in an airtight tin in a dry place.
Presented as published in 1902. 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
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
baking powder is used, be sure to have the best. There are many kinds in the market, and unfortunately there are many qualities. Choose a good maker, such as Borwick, Cowan, &c., and stick to that. Only remember it must be kept in an airtight tin, in a dry place, for if it once gets damp it is done for. If you do not feel sure of getting good fresh baking powder, make it yourself. The propor- tions are lOoz. finest ground rice, 9oz. bicarbonate of soda, and 8oz. tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.