[Sca-cooks] Natron

[Terry Decker]

I asked Paul Buell his opinion of this recipe as to whether the soda was a 
leavening or a flavoring and I remember he believed it was not being used 
for leavening.  I think the conversation may be in the Florilegium.  If not, 
and if you want the comments, I'll try to locate the exchange.

I have yet to find anything to definitely show the use of chemical leavens 
prior to the 18th Century, but there are one or two references just prior to 
the 17th Century that refer to hartshorn, which may be actual deer antler or 
ammonium carbonate.  This might be a leaven or it might be an aphrodisiac.

There was a long conversation on chemical leavens a couple of years ago and 
some of that may have made it into the Florilegium also.

Bear

> What has started this were discussions about soda ash and it leavening
> properties, and quick breads with their dependence on baking soda to
> flourish.
> It dawned on me just the other day "A Soup for the Qan" has the recipes 
> for
> Poppy Seed buns and they mention specifically using soda in the baking, 
> and
> this version was translated from  1456 edition.  The footnotes of this
> particular recipe make mention how this is a
> common household recipe in use even today in Muslim homes.
>
> [91.] [49B] Poppy Seed Buns
> White flour (five chin), cow's milk (two sheng), liquid butter (one chin),
> poppy seeds (one liang. Slightly roasted)
> [For] ingredients use salt and a little soda and combine with the flour.
> Make the buns.
>
>
> Simon Hondy