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Baking Powder WarsThe Cutthroat Food Fight that Revolutionized Cooking$
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Linda Civitello

Print publication date: 2017

Print ISBN-13: 9780252041082

Published to Illinois Scholarship Online: January 2018

DOI: 10.5406/illinois/9780252041082.001.0001

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The Rise of Baking Powder Business

The Rise of Baking Powder Business

The Midwest, 1880s–1890s

Chapter:
(p.82) Chapter 6 The Rise of Baking Powder Business
Source:
Baking Powder Wars
Author(s):

Linda Civitello

Publisher:
University of Illinois Press
DOI:10.5406/illinois/9780252041082.003.0007

In Chicago and Terre Haute, Indiana, two new companies entered the baking powder war. Both used a new formula based on sodium aluminum sulfate, which Royal conflated with alum. Calumet was headed by salesman William Wright; Clabber was developed by the German Catholic immigrant Hulman family. Within fifty years, the Hulmans had grown from a small grocery to a distillery and department store, and wholesaler with branches throughout the Midwest, and earned the respect of labor leader and native son Eugene Debs. Baking powder also expanded into new foods such as Aunt Jemima pancake mix.

Keywords:   Terre Haute, sodium aluminum sulfate, alum, Calumet, William Wright, Hulman, German, Eugene Debs, Aunt Jemima, pancake

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