Baking Powder

Name: Baking Powder
Ingredients: One-half pound tartaric acid; one-half pound best baking soda; one quart of flour

From Statesmen's dishes; and how to cook them, 1890

This recipe has been in use for twenty-five years in a family that knows what good things are.

Presented as published in 1890. 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

1836Calories

55 gProtein

388 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1836 kcal

Protein55 g

Carbohydrates388 g

Fiber0 g

Sugars0 g

Total Fat7.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium62152 mg

Potassium682 mg

Calcium95 mg

Iron28 mg

Magnesium134 mg

Phosphorus542 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 42. The excerpt below is the record exactly as published.

One-half pound tartaric acid, one-half pound best baking soda, one quart of flour. Sift thoroughly six or seven times through a fine sieve. This is stronger than ordinary baking powder

Cook this with the app: pantry check, scaling, and the assistant.