Original Ingredient

So I ordered some food grade Ammonium Carbonate today to try in some of the colonial recipes I have for biscuits and for cookies. As an ingredient it was available in the 18th century. Don't know how far out "on the frontier" it would have been found. I'm especially interested in cookies made with molds as I've been told that AC is important for those sorts of cookies to retain fine detail from the mold when being baked.

LD

Originally made from ground deer horn and called hartshorn.

It should not be used to make moist baked items like cake since ammonia is hydrophilic and will leave a strong bitter taste.

Click to expand...

Interesting...Let us know how it turns out..

...,since ammonia is hydrophilic and will leave a strong bitter taste.

Click to expand...

Yeah, I'm betting an odor when baking the cookies too..., probably have to do the Dutch Oven outside the back door.

LD

C'mon Dave....The suspense is killing me. Just bake it. :wink:

WELL AMAZON has to deliver it. :blah:

I mean I am a Scot, and I'm not paying over the counter $3.41 per ounce, when I can order it at 81 cents an ounce. :wink:

LD :grin:

WELL SAID.

Let us know how your experiment works out.

yours, satx

2 day shipping with Prime... :haha:

YES but they didn't offer it on Prime at a low price, at least I didn't look for more than like 16 ounces of the stuff. My Gluten free stuff came today..., I'm cooking for a friend on Friday and one of the family is a zero gluten person.

LD

Ok, Ok, but I'm going to demand pictures when you finally bake.................wait what were you baking. :hmm: :haha:

He said something about moldy cookies?

No.... :haha: ....Cookies baked
in molds.... :haha:

NO..., cookies formed in molds, and then baked.

They are called Springerle .

I have found an original recipe for the Baker's Ammonia, and one using just shortbread.

And my buddy Chef Steve told me to go to Aldi and to buy some already made to compare for taste.

LD

Yes!...that's what I meant....Sorry, I should have been more specific...

I wonder, NOW, what happens if you leave them in metal molds when baking?

:hmm:

LD

Loyalist Dave said:

NO..., cookies formed in molds, and then baked.

Click to expand...

Springerle cookies aren't actually made in molds, they are embossed. A rolling pin or flat with a design is pressed into the dough to leave an imprint, the cookies are then cut apart and allowed to dry before baking.

Spence

That's what those rolling pins are for?.....I always wondered..... :hmm: I have seen many....

Yes, they eventually developed that method, for springerle, but the earliest were made by pressing the dough onto and into molds. :wink:

You can use the decorative butter mold for double duty. Some previously identified butter molds are now thought to be springerle molds. (Mostly conjecture; based on the religious motif in the molds and shallow sides).

LD

Loyalist Dave said:

(Mostly conjecture;....

Click to expand...

There's a lot of that going around. Let's hope we don't catch it. :grin:

Spence

Did that Ammonium carbonate come yet? I want some cookies... :wink: :haha:

Loyalist Dave said:

Yes, they eventually developed that method, for springerle, but the earliest were made by pressing the dough onto and into molds. :wink

Click to expand...

Choose your favorite springerle history. Beware the fake news.
http://www.godecookery.com/cookies/history.html

Spence