[Sca-cooks] Re: baking powder

[Margaret Rendell]

> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
> Subject: [Sca-cooks] baking powder
> Date: Fri, 10 Jan 2003 13:01:00 -0600
> Reply-To: sca-cooks at ansteorra.org
>
> Baking powder was initially sodium bicarbonate (baking soda) mixed with
> cream of tartar and an inert starch filler (corn starch is common in the
> U.S.).  Later, in some baking powders, the cream of tartar was replaced by
> an acid phosphate (monocalcium phosphate is one of those still in use) to
< ((more interesting info.))

Thanks for that...very interesting! Particularly the bit about
inter-brand rivalry...you get ads for baking powder???!
Now that you mention it, I remember baking powder being a bicarb
soda/cream of tartar mixture.

Margaret/Emma