SC - Hartshorn
Decker, Terry D.
TerryD at Health.State.OK.US
Fri Jan 22 17:59:22 PST 1999
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)
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