Original Ingredient

[coloradoclyde]

https://www.google.com/url?sa=t&rct...hemistry.pdf&usg=AOvVaw2rmaTydMEp_I6nJLrd3AhJ

Page 34
http://www.google.com/url?sa=t&rct...iceMay52.pdf&usg=AOvVaw3AlzxMYAN6RWN5z1RGHdee

 

[George]

Yeah, that second link is the same as one of the choices in my link above.

Spence

 

[Loyalist Dave]

The recipe in the second reference uses rum and doesn't use hartshorn or a substitute. EGAD


LD

 

[coloradoclyde]

Rum makes everything better.... :grin:

You can buy (NH4)2CO3 on Amazon... :wink:

 

[gearheart]

Some of my mother's recipes used baking ammonia and I inherited her stash of it. I made 2 batches of "Lebkuchen" with it and it leaves neither bitter taste nor bad smell while cooking. Taking a nose hit off of the jar is not recommended though. This product was also the "smelling salts" that were used to revive the ladies after they had a fainting spell. The heat of baking drives off the ammonia gas and that serves as leavening to the dough.

 

[coloradoclyde]

How did your cookies turn out?

 

[coloradoclyde]

I was looking for something else and stumbled across a substitute for baker's ammonia.

1 teaspoon of baker’s ammonia = 1 teaspoon baking powder plus 1 teaspoon baking soda

 

[tenngun]

Just a side note, my daughter got me The Thirteen Colonies Cookbook for Christmas. The book has recipes drawn from historic sources but set up to be cooked in today’s kitchen. Several of the recipes call for baking soda and baking powder.

 

[Loyalist Dave]

The question isn't "Can we make this with modern ingredients.?..," :grin:

I opened up the container and it had caked a great deal and I need to find a way to uncake it..., I'm going to put a stainless steel ball inside the container. Too pungent to break up so cookies are waiting...,

LD

 

[coloradoclyde]

Blender?.... :grin:

 

[NeilMacleod]

Thats what I do, on low or pulse.

 

[tenngun]

I wasn’t suggesting that you use modern stuff, only that a good book on recipes made that available.
“I want to use HC ingredients” as I shoot my modern steel barreled gun... :haha:
Anyway I do historic cooking so I can get an historic taste, or at least as close as I can.

 

[Black Hand]

The question isn't "Can we make this with modern ingredients.?..," :grin:

I opened up the container and it had caked a great deal and I need to find a way to uncake it..., I'm going to put a stainless steel ball inside the container. Too pungent to break up so cookies are waiting...,

LD

Do you have a mortar and pestle?

 

[Loyalist Dave]

It's not just quick leaven, it's smelling salts too.

LD

 

[coloradoclyde]

Vinegar was more often used to revive someone suffering from syncope....
https://janeaustensworld.wordpress...r-and-the-fainting-couch-19th-century-customs/

 

[Loyalist Dave]

Right, but the Victorian "smelling salt" of the 19th century was often this stuff. After it fell into disuse for most baking because soda ash then baking soda and baking powder arrived, it was still used in the medical field.

LD

 

[Black Hand]

Hartshorn https://en.wikipedia.org/wiki/Hartshorn
Salt of hartshorn refers to ammonium carbonate, an early form of smelling salts obtained by dry distillation of oil of hartshorn.

 

[coloradoclyde]

Right, but the Victorian "smelling salt" of the 19th century was often this stuff. After it fell into disuse for most baking because soda ash then baking soda and baking powder arrived, it was still used in the medical field.

LD

:thumbsup: :hatsoff: