Club House Cream of Tartar

67 g

By Club House

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Description & Features+

First used in 9th century Persia; further developed in French cuisine.

The potassium salt of tartaric acid is used to stabilize egg whites in baking. Use in making candy, meringues, angel food cake, icings & chiffon. For baking powder, combine 2 parts each of Cream of Tartar and cornstarch and 1 part baking soda.


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Club House
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Ratings & Reviews+

Club House Cream of Tartar is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Delicious Cream of Tartar was always in our cupboards growing up, it's a necessity for some recipes.
Date published: 2016-01-16
Rated 5 out of 5 by from Excellent Easy purchase, love the free delivery. Thanks so much.
Date published: 2014-12-30
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