Bakers ammonia

Use in old-fashioned recipes calling for it (or for hartshorn). Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also called hartshorn. Chowhound Markets, Boston food community. Join the discussion today.

Hearts Horn is actually spelled Hartshorn.

However, don’t eat the raw dough. Your kitchen will stink of ammonia while the cookies bake – but once bake the cookies will not taste of it. Amounts shown in italicized text are for items listed in currency other than U. Dissolve ammonia in a little warm water. Beat eggs, add sugar and shortening, beat mixture until smooth.

Add ammonia and milk to egg mixture. Flavor with lemon flavoring. Add flour to make a stiff dough.

Today, it is chemically obtained through reacting ammonia and carbon dioxide. Baker’s ammonia was originally made by grounding up the horns of deer. Function Nowadays, baking soda and baking powder have widely replaced the use of baker’s ammonia. The chemistry is very interesting.

The ultra-tender, extra-crunchy texture of these cookies is unlike anything you can get using baking powder or baking soda. Gradually add more flour to make a stiff dough. Leave the dough soft for drop cookies or add more flour to make cut-out cookies. Local and online Greek markets usually carry it, German and Scandinavian markets might have it (under the hartshorn name), and some pharmacies carry it.

Makes extra crisp cookies or crackers. Since ammonium bicarbonate is thermally unstable, the reaction solution is kept col which allows the precipitation of the product as white solid. Baking ammonia , or ammonium bicarbonate, was used before the advent of baking soda and baking powder.

Pardon me if you consider any of this rudimentary, but since you asked. Hartshorn works like any other artificial leavener: the baker relies on a chemical reaction (mixing an acid and a base to produce CO-2) rather than a biological process (feeding a yeast some sugar so it excretes CO-2). The bone itself was also used to produce gelatin and old cookbooks frequently have recipes for hartshorn flummery, hartshorn cream, hartshorn jelly, etc. The druggist says this product is no longer available.

Ammonia Cookies - All Recipes. This is a recipe for cookies that my grandma used to make when I was a child.

Since baker’s ammonia is a little more potent than baking soda you’ll need to add about more soda to the mix. They are a mil smooth textured cookie. CodyCross is an addictive game developed by Fanatee. Are you looking for never-ending fun in this exciting logic-brain app? The newest feature from Codycross is that you can actually synchronize your gameplay and play it from another device.

Hartshorn and baking powder can be used interchangeably in cookie recipes. My grandmother’s lemon cracker recipe calls for cups of flour and oz. I used bakers ammonia in a cookie recipe back in the 70s,I was able to get it at. Norwegian Pfeffernerse - All Recipes.

I absolutely love the texture that the bakers ammonia gives this cookie. The Scandinavians and French are especially partial to it. It produces a much crisper but somewhat flatter cookie. Originally made from the ground antlers of reindeer, this is an ancestor of modern baking powder.

Remember that hartshorn, baker’s ammonia and ammonium carbonate are all the same ingredient. Although my first use of baker’s ammonia was for Springerle, I have learned that there are many Swedish cookie recipes that use ammonium carbonate. Unlike baking powder or soda, it does not leave an alkaline off-flavor in baked goods.

Also called for in baking recipes as Hartshorn Salt. Crush to use as smelling salts to revive a fainted person. Roll thin as they rise a lot. Dough will be soft to handle. Use pancake turner to lift to cookie sheet. Bake in 3degree oven for about minutes.

Bakers ammonia can be purchased at the drug store in Johnstown. Find great deals on eBay for bakers ammonium. Get free shipping at $and view promotions and reviews for Nice! The milk is likely to trap the ammonia and leave an awful taste.

Some compounding pharmacies still carry it. Commercial samples labeled ammonium carbonate no longer contain this compoun but a mixture that has similar ammonia content. The usual active compound is ammonium carbonate, a colorless-to-white, crystalline solid ((NH4)2CO3).

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