SC - Hartshorn

[Decker, Terry D.]

Ammonium carbonate (hartshorn) would be the leavening agent.
Hart's horn (as in deer horn) would be more likely in the production of
gelatin.
Except that this may be a six of one and a half dozen of the other type of
argument.

>From Waverly Root, FOOD;

"hartshorn, powdered deer antlers, the medieval precursor of baking powder,
which some German and Scandinavian cooks think they are still using, but the
modern version is a counterfeit, ammonium carbonate; for hart's-tongue, a
fern recommended as an aphrodisiac in 1542 in A Dyetary of Health by Andrew
Boorde, who had been a monk until he thought better of it..."

Bear


> I'm not sure, but I think we are talking about two things called
> hartshorn.
> IIRC, there is an herb called hartshorn because it's leaf resembles a
> harts
> horn.  Ground deer's horn is also called hart's horn.
> Which one are we talking about as a flavoring or as a leavening agent?  
> 
> Mordonna DuBois
> Barony of Atenveldt
> Kingdom of Atenveldt
> (Phoenix, AZ)
> ==========================================================================
> ==
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ==========================================================================
> ==
> 
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================