Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Baking Powder (Homemade)

Erken's basic recipe for homemade baking powder: 50 g baking soda, 50 g cream of tartar, and 100 g rice flour or corn flour blended and sifted together up to 50 times, stored covered. Dosage: 1 level teaspoon per 125 g flour.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 548 (falt i det fri)

Be the first to rate

About the dish

From the introduction to the baking chapter, where Erken explains leavening agents. She stresses that baking powder should be made from three things — baking soda, cream of tartar (tartaric acid), and rice flour — and that clean, precisely measured ingredients make a good powder. Baking soda alone gives a lye-like taste and often a greenish-yellow color.

How to make it

  1. 1

    Prepare the baking soda

    Crush the baking soda completely fine and sift it so that no lumps remain. Weigh it only after it has been finely crushed.

  2. 2

    Mix

    Mix the baking soda, cream of tartar, and rice flour (or corn flour) well together. All the ingredients must be completely clean and dry.

  3. 3

    Sift

    Sift the mixture together up to 50 times so that it becomes completely even.

  4. 4

    Storage

    Store the baking powder in an airtight tin or jar with a lid.

  5. 5

    Use

    Use 1 level teaspoon of baking powder per 125 g flour (1 cup flour). For 125 g wheat flour you can also count 3 heaping teaspoons of this homemade powder. Always sift the baking powder together with the flour.

Changes from the original

The measures are given in grams as in the original; "vinstensyre" is kept with a modern alternative (cream of tartar) as a note. The method is divided into steps and the language modernized.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 548) → Modernisert~86% av teksten endretfjernetlagt til
50 gr. g natron (knust og finsiktet). 50 gr. g vinstensyre (kremortartari). 100 gr. g rismel eller maismel. Dette blandes (eller maismel). Knus natronen helt fin og sigtes sikt den, slik at det ikke er klumper igjen. Vei den først etter at den er finknust.. Bland natron, vinstensyre og rismel (eller maismel) godt sammen. Alle ingrediensene må være helt rene og tørre.. Sikt blandingen sammen indtil opptil 50 ganger. Opbevares under lok. ganger, slik at den blir fullstendig jevn.. Oppbevar bakepulveret i en tett boks eller krukke med lokk.. Bruk 1 strøken teske teskje bakepulver til 125 gr. g mel eller 1 kop mel. (1 kopp mel). Til 1/8 kg. 125 g hvetemel tages av dette selvlagede bakepulver kan også regnes 3 toppede teskeer. teskjeer av dette hjemmelagede pulveret. Sikt alltid bakepulveret sammen med melet.

Note til Modernisert

Målene er gjengitt i gram som i originalen; «vinstensyre» er beholdt med moderne alternativ (kremortartari) som note. Fremgangsmåten er delt i trinn og språket modernisert.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What is the homemade baking powder made of?
50 g baking soda, 50 g cream of tartar (tartaric acid), and 100 g rice flour or corn flour. Everything is blended and sifted together – in the original up to 50 times to make it completely even.
How much should I use per amount of flour?
The recipe calls for 1 level teaspoon of baking powder per 125 g flour (1 cup flour). Of this homemade powder, count 3 heaping teaspoons per 1/8 kg (125 g) wheat flour.
How is it stored?
In an airtight container with a lid, kept dry. The flour (rice or corn flour) is included to keep the mixture dry and prevent the baking soda and acid from reacting before use.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 548, in the chapter on baking and basic recipes.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!