Jump to ContentJump to Main Navigation
Baking Powder WarsThe Cutthroat Food Fight that Revolutionized Cooking$
Users without a subscription are not able to see the full content.

Linda Civitello

Print publication date: 2017

Print ISBN-13: 9780252041082

Published to Illinois Scholarship Online: January 2018

DOI: 10.5406/illinois/9780252041082.001.0001

Show Summary Details
Page of

PRINTED FROM ILLINOIS SCHOLARSHIP ONLINE (www.illinois.universitypressscholarship.com). (c) Copyright Illinois University Press, 2017. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a monograph in ISO for personal use (for details see http://www.universitypressscholarship.com/page/privacy-policy).date: 22 May 2018

The Liberation of Cake

The Liberation of Cake

Chemical Independence, 1796

Chapter:
(p.18) Chapter 2 The Liberation of Cake
Source:
Baking Powder Wars
Author(s):

Linda Civitello

Publisher:
University of Illinois Press
DOI:10.5406/illinois/9780252041082.003.0003

This chapter shows how American housewives experimented with chemical leavening shortcuts that democratized breadstuffs from difficult to prepare luxuries to easy everyday foods. The precursor to baking powder was pearlash, first mentioned in 1796, in American Cookery by Amelia Simmons, the first cookbook written in the United States. Catharine Beecher and Sarah Josepha Hale also experimented with cream of tartar, baking soda, hartshorn, and ammonia, and used them to create a new American cuisine with new foods like cookies and soft gingerbread, and new events at which they were consumed. However, these revolutionary leaveners also had problems such as adverse interactions with other ingredients and loss of potency.

Keywords:   Simmons, cake, pearlash, cream of tartar, hartshorn, ammonia, chemical leaven, Beecher, Hale, new American cuisine

Illinois Scholarship Online requires a subscription or purchase to access the full text of books within the service. Public users can however freely search the site and view the abstracts and keywords for each book and chapter.

Please, subscribe or login to access full text content.

If you think you should have access to this title, please contact your librarian.

To troubleshoot, please check our FAQs, and if you can't find the answer there, please contact us.