Baking Powder Batters

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Baking Powder is composed of baking soda and cream of tartar with a little flour or cornstarch.

Soda is an alkali.

Cream of Tartar is an acid.

    Baking Powder

  • ½ cream of tartar
  • ¼ soda
  • ¼ starch

Batter is a mixture of flour with sufficient liquid to make it thin enough to be beaten.

Pour-Batter, 1 measure of liquid to 1 measure of flour.

Drop-Batter, 1 measure of liquid to 2 measures of flour.

General Directions for Batters and Doughs:

Sift flour before measuring. Put flour by spoonfuls into the cup; do not press or shake down. Mix and sift dry ingredients. Measure dry, then liquid ingredients, shortening may be rubbed or chopped in while cold, or creamed; or it may be melted and then added to dry ingredients, or added after the liquid. Use 2 teaspoons baking powder to 1 cup flour. If eggs are used, less baking powder will be required.

Baking powder mixture should be handled as little as possible.

Baking powder mixture requires a hot oven.