Name: Egg-powder
Ingredients: 1 pound cream of tartar; ½ pound bicarbonate of soda; 2 ounces powdered magnesia; 1 ounce powdered carbonate of ammonia

Egg-powder

Ingredients

1 pound cream of tartar
½ pound bicarbonate of soda
2 ounces powdered magnesia
1 ounce powdered carbonate of ammonia

Directions

Mix all ingredients thoroughly.
Store in a dry place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cream of tartar: Provides acidity that reacts with the alkaline leavening agents to produce gas for rising.
Bicarbonate of soda: Supplies the alkali that reacts with the acid to release carbon dioxide for lift.
Powdered carbonate of ammonia: Releases gas as it breaks down, adding additional lift to the powder.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.