SC - Scottish Recipes
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Fri Apr 18 09:48:49 PDT 1997
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.
If I recall correctly, hartshorn is an ammoniated equivalent to baking
powder, still available in England, and which produces a slightly different
flavor and texture.
Tibor
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