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)
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.
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.
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.
Sift
Sift the mixture together up to 50 times so that it becomes completely even.
Storage
Store the baking powder in an airtight tin or jar with a lid.
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.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
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