Questions & Answers
Hartshorn can be substituted for equal amount of baking powder in any cookies recipe. It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a "fluffiness" of texture baking powder can't. Its leavening is only activated by heat, not moisture (such as baking powder).
STORING: Not affected by age, but will evaporate it not kept in an
According to the Dictionary of American Food & Drink by John F. Mariani:
"Hartshorn - A source of ammonia used in
baking cookes or, as "salt of hartshorn," as smelling salts. Once the word
meant literally the ground horn of a hart's (male deer's) antlers, but
ammonium carbonate was later used as a substitute, which also went by the
name of "salt of hartshorn." This is still available in American pharmacies
and used occasionally in making cookies."
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -