Baking Powder Bread

Snoozecast

Health & Fitness, Stories For Kids, Kids & Family

4.4 • 1.5K Ratings

🗓️ 3 July 2023

⏱️ 33 minutes

🔗️ Recording | iTunes | RSS

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Summary

Tonight, we’ll read from “The New Royal Cook Book by Royal Baking Powder Co.” published in 1920. When the first truly American cookbook was published in 1792, the recipes included used three possible types of leavening: baker's yeast, emptins (from the leavings of brewing beer), and pearlash. The effectiveness of such leavenings varied widely. At that time, reliable commercial products were not available. The creation of shelf-stable chemical combinations of sodium bicarbonate and cream of tartar is seen as marking the true introduction of baking powder later in the 1800s. Although cooks had used both sodium bicarbonate and cream of tartar previously in recipes, they had to purchase the ingredients individually from chemists and store them separately to prevent them from reacting prematurely. Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it bubbles vigorously, it is still active and usable. — read by N — Support us: Listen ad-free on Patreon Get Snoozecast merch like cozy sweatshirts and accessories

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0:00.0	Now that we're in the thick of summer and I'm spending every free moment
0:04.8	I can outside in my garden and at the beach, I'm looking for wholesome, light,
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0:37.5	with plans to spend hours in the kitchen meal prepping, cooking, and cleaning up.
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0:50.4	to do is heat and enjoy, then get back outside and soak up the warm weather and
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1:17.1	to get 50% off.
1:47.1	Welcome to snoozecast. The podcast is on to help you fall asleep. Find us at snoozecast.com
2:00.8	and if you enjoy our show, please share us with a friend. This episode is brought to you
2:08.0	by Ruth Beer Flutes. Tonight, we'll read from the new Royal Cookbook
2:17.5	by Royal Baking Powder Company, published in 1920. When the first truly American cookbook
2:26.6	was published in 1792, the recipes included used three possible types of leavening,
2:35.0	bakers yeast, emptines from the leavening of brewing beer and pearlash. The effectiveness
2:44.6	of such leavening varied widely. At that time, reliable commercial products were not available.
2:53.8	The creation of shelf-stable chemical combinations of sodium bicarbonate and cream of tartar
3:00.8	is seen as marking the true introduction of baking powder later in the 1800s. Although
3:08.2	cooks had used both sodium bicarbonate and cream of tartar previously in recipes, they
	...

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