SC - Scottish Recipes

[LYN M PARKINSON]

Derdriu writes:

>>The most difficult thing about a quintessentially Scottish feast is the
amount
of baking soda called for in everything we think is Scottish. 
Unfortunately,
to the best of my knowledge, baking soda and baking powder aren't period
(please, somebody tell me I'm wrong!!)<<



In some of my older German recipe books, an ingredient is called for that
translates as 'hartshorn'.  It is used in place of baking powder.  Is
there a zoologist out there who could tell us if grated deer antlers
would perform like baking powder or soda?  If so, we could use the modern
substitute for health reasons. 



Allison