from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Sodium or potassium bicarbonate used as a leavening agent; baking soda.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. sodium bicarbonate
- n. potassium bicarbonate
from the GNU version of the Collaborative International Dictionary of English
- n. Aërated salt; a white crystalline substance having an alkaline taste and reaction, consisting of sodium bicarbonate (see under sodium.) It is largely used in cooking, with sour milk (lactic acid) or cream of tartar as a substitute for yeast. It is also an ingredient of most baking powders, and is used in the preparation of effervescing drinks.
from The Century Dictionary and Cyclopedia
- n. Originally potassium bicarbonate, but at present sodium bicarbonate is commonly sold under the same name.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a white soluble compound (NaHCO3) used in effervescent drinks and in baking powders and as an antacid
I found a new diversion today while Googling for "saleratus"--the nineteenth-century name for baking powder.
"I suppose you call saleratus bread and salt pork and flapjacks SIMPLE?" said the doctor, coolly; "they are COMMON enough, and if you were working with your muscles instead of your nerves in that frame of yours they might not hurt you; but you are suffering as much from eating more than you can digest as the veriest gourmand.
"Wouldn't it take the saleratus out your dough, now?" said Kink
"I say, Kink, don't forget the saleratus on the corner shelf back of the stove."
Because biological yeast was unreliable, most bakers supplemented their sourdough starter with saleratus, an alkali bicarbonate of soda that replaced the colonial-era pearl ash or potash potassium carbonate derived from leaching wood or plant ashes.
By 1850, baking powder—combining sodium bicarbonate with cream of tartar—replaced saleratus, making a greater range of baked goods, such as scones, biscuits, and fruit and nut breads, all quick and easy to prepare.
There is one day when all we Americans who are not self-made go back to the old home to eat saleratus biscuits and marvel how much nearer to the porch the old pump looks than it used to.
She spent nearly two hours firing up the oven and trying to raise a loaf of wheat bread with saleratus, the only leavening she could find.
-- Two cups of rye meal, one and a half cups flour, one-third cup molasses, one egg, a little salt, two cups sour milk, two even teaspoons saleratus.
I use, to clarify say 100 lbs. of sugar, the whites of five or six eggs well beaten, about one quart of new milk, and a spoonful of saleratus, all we'll mixed with the syrup before it is scalding hot.
The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.
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