Saleratus

Saleratus is a leavening agent that was commonly used in the 19th century and before. It was usually made from potassium bicarbonate or potassium carbonate, both of which are still used in some foods today. Saleratus is a precursor to today's baking powder and baking soda.

History

Saleratus was first used in the 18th century. It was made by leaching wood ash to get potash, then carbonating the potash to get potassium carbonate. This was then used in baking as a leavening agent. In the 19th century, saleratus began to be made from potassium bicarbonate, which was less bitter and more palatable.

Use in Baking

Saleratus was used in baking in a similar way to how baking soda is used today. It was mixed with an acid, such as vinegar, buttermilk, or cream of tartar, to produce carbon dioxide gas. This gas would then cause the dough to rise. However, saleratus had a strong, bitter taste, and if too much was used, it could ruin the taste of the food.

Decline in Use

The use of saleratus declined in the late 19th century with the invention of baking powder. Baking powder contains both a base and an acid, so it does not require an additional acid to be added to the recipe. This made it easier to use and more reliable than saleratus. Today, saleratus is rarely used, and has been largely replaced by baking soda and baking powder.

See Also

• Baking powder
• Baking soda
• Potassium bicarbonate
• Potassium carbonate

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