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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.
Cream of Tartar
67 g, 1000 g
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