Cookbook:Horn salt

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients

Horn salt (also hartshorn) is used in traditional Norwegian baked goods as a leavening agent.

It is used in thin baked goods (e.g., cookies and pancakes) as otherwise the ammonia may not cook out completely (leaving an aftertaste in the food).

Modern horn salt is ammonium bicarbonate.