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| | The Food Timeline--history notes: ambrosia to corn bread |
 | | Modern baking powder still uses these substances, but some of the cream of tartar (or tartaric acid) is replaced with a slower acting substance such as acid sodium pyrophosphate. |
 | | "Baking powder: A combination of sodium bicarbonate and acid salt salt that became popular in the 1850s as a leavening agent in baking what came to be called quick bread, lightnin' bread, or aerated bread. |
 | | Any vegetable may be boiled, steamed, baked, scalloped or creamed, and cabbage, cucumbers, eggplant, onions, peppers, potatoes or tomatoes may be stuffed and cooked in the casserole. |
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