McCormick Gourmet Cream of Tartar
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Description & Features+
Cream of tartar was first used in 9th century Persia and 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 and chiffon. For baking powder, combine 2 parts each of cream of tartar and cornstarch and 1 part baking soda.
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