Mrs. W. R. Babb By this date, most people would have used commercial baking ponder, which was readily available. The flour in this mixture would make it thicken, as well as raise, a mixture. The staying power of this or any other baking powder is dependent on how well moisture is excluded from the powder. Sift all together six times; then put in cans and keep air tight. This is a good baking powder and will keep a long time. Posted to recipelu-digest by LSHW
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 26 (2%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 30649.2mg||1057 %|
|Potassium 321mg||8 %|
|Total Carbohydrate 228.9g||67 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 220.8g|
|Protein 31g||44 %|
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Calories per serving: 1092
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