Egg Powder
From Bread, cakes, and biscuits, 1902
This is an alternative raising mixture.
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
Nutrition per serving
3239Calories
63 gProtein
754 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3239 kcal
Protein63 g
Carbohydrates754 g
Fiber54 g
Sugars32 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium124783 mg
Potassium9072 mg
Calcium590 mg
Iron13 mg
Magnesium590 mg
Phosphorus1524 mg
Zinc4.9 mg
Copper1.8 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B67 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)32 mg
Folate227 mcg
Choline358 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.
egg powder,” and for this the ingredients are as follows : Sift together IGoz. u> BREAD, CAKES, AND BISCUITS. tartaric acid, lib. carbonate of soda, 21b. potato flour, and about 1| drachms of turmeric. If the turmeric is omitted, this makes by no means a bad baking powder. Failing baking powder, a mixture of sour milk and carbonate of soda, in the proportion of one teaspoonful of bicarbonate of soda to half a pint of milk, is excellent for cakes, scones, &c. Indeed, in Scotland it is chiefly used for the latter purpose. Finally, besides baking powders of various sorts, there are the self-raising flours, such as Coomb’s Eureka, or Brown and Poison’s Paisley flour, in which fine wheat or cornflour are carefully mixed with a due proportion of chemicals, and simply need to be wetted without other addition to make the dough. Both the flours mentioned are highly to be recommended for the use of amateurs, full directions foi their use being sent with them. A very good home-made self-raising flour of this kind is produced by sifting together, carefully and repeatedly, loz. of tartaric acid
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Cook this with the app: pantry check, scaling, and the assistant.