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Homemade Baking Powder
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Starch is added to prevent caking.
Presented as published in 1907. 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
418Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories418 kcal
Protein0.1 g
Carbohydrates100 g
Fiber0.5 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13767 mg
Potassium20626 mg
Calcium11 mg
Iron4.8 mg
Magnesium3.3 mg
Phosphorus9.5 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water4.3 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 119. The excerpt below is the record exactly as published.
home-made baking powder can be made from two parts of bicarbonate of soda, five parts of cream of tartar, and one part of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.