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Old 05-31-2018, 03:16 AM   #1576
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My best guess is that the ingredient called for was baker's ammonia (ammonium bicarbonate). When heated, it breaks into ammonia and carbon dioxide acting as a leavening agent. Commonly used before baking soda and baking powder came into common use.

Now if you really want to get worried about what's you are using in baking, try reading 1636: The Chronicles of Dr. Gribbleflotz by Kerryn Offord & Rick Boatright (part of the Ring of Fire series). Hey, they needed a source of ammonia for making the sodium bicarbonate...
Thanks for the education that you gave me in paragraph #1. Paragraph #2, not so much.
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Old 05-31-2018, 09:28 AM   #1577
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My best guess is that the ingredient called for was baker's ammonia (ammonium bicarbonate). When heated, it breaks into ammonia and carbon dioxide acting as a leavening agent. Commonly used before baking soda and baking powder came into common use.

Now if you really want to get worried about what's you are using in baking, try reading 1636: The Chronicles of Dr. Gribbleflotz by Kerryn Offord & Rick Boatright (part of the Ring of Fire series). Hey, they needed a source of ammonia for making the sodium bicarbonate...
I enjoyed that book.
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Old 05-31-2018, 06:12 PM   #1578
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I enjoyed that book.
Apache
I'm sure that there are plenty more where that one came from. I just happened to see it when I was looking for something completely unrelated to cooking. I'm sure that if someone actually went looking for old cookbooks, he/she could find enough to fill a hard drive with many terabytes capacity.

I'm still frustrated by being unable to find that fermented fish dish that the ancient Romans loved so much (I think that it was called "garum," or something like that). I'm anxious to try it . . . .
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Old 06-01-2018, 04:58 PM   #1579
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I'm sure that there are plenty more where that one came from. I just happened to see it when I was looking for something completely unrelated to cooking. I'm sure that if someone actually went looking for old cookbooks, he/she could find enough to fill a hard drive with many terabytes capacity.
Once I saw an estimate for all pre-1850 books - perhaps ask the Library of Congress?

Predominately sermons I think.



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I'm still frustrated by being unable to find that fermented fish dish that the ancient Romans loved so much (I think that it was called "garum," or something like that). I'm anxious to try it . . . .
Start with Thai fish sauce.
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Old 06-01-2018, 05:48 PM   #1580
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Old 06-01-2018, 07:34 PM   #1581
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<snip>
Start with Thai fish sauce.
No, you go ahead; being good mannered as I am, I insist.
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Old 06-01-2018, 07:38 PM   #1582
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The Plant Paradox Cookbook 2018 - free
https://www.amazon.com/dp/B07D72W18Q/
Talks about eating lectin-free. That's the first time that I've heard of that one. I've heard of these diets:
Paleo
Gluten-free
Carb-free
Meat-free
Meat-free and products-made-from animals free.
Sugar-free
And about everything else that you can imagine. But this is the first time that I've seen for lectin-free.

It's a wonder that I'm not dead already, what with all of the bad stuff that I've eaten . . . .

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Old 06-01-2018, 10:55 PM   #1583
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No, you go ahead; being good mannered as I am, I insist.
Be **SURE** and get the Virgin fish sauce. Otherwise, the dead fermenting fish have already given up there goodness at least once.
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Old 06-02-2018, 12:10 AM   #1584
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NEWS FLASH!

The Mediterranean Table: Simple Recipes for Healthy Living on the Mediterranean Diet, by Sonoma Press is currently 55 cents. Yes, 55 cents!

There is much more that I'd like to add, but I'm only going to give the URL, so that I can get this posted as soon as possible: https://www.amazon.com/Mediterranean.../dp/B013HZ5NUG.
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Old 06-02-2018, 02:39 AM   #1585
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I'm sure that there are plenty more where that one came from. I just happened to see it when I was looking for something completely unrelated to cooking. I'm sure that if someone actually went looking for old cookbooks, he/she could find enough to fill a hard drive with many terabytes capacity.
Considering that most of the ones I've seen were image scans, they tend to be rather large files.

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I'm still frustrated by being unable to find that fermented fish dish that the ancient Romans loved so much (I think that it was called "garum," or something like that). I'm anxious to try it . . . .
You might want to try Garum or liquamen. Personally, I'm iffy about trying any recipe that includes the words "The smell really is not bad at all". You do have a yogurt maker you are willing to sacrifice to the cause...
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Old 06-02-2018, 03:17 AM   #1586
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Considering that most of the ones I've seen were image scans, they tend to be rather large files.



You might want to try Garum or liquamen. Personally, I'm iffy about trying any recipe that includes the words "The smell really is not bad at all". You do have a yogurt maker you are willing to sacrifice to the cause...
After a little research on the Web, I find that it's amazing how many places give recipes for ancient Roman dishes.

You've got to see the one for garum, at http://www.pbs.org/wgbh/nova/ancient/roman-recipes.html (do an in-page search for it). Make sure to read the last couple of sentences, especially. One says something like "leave in the sun for 7 days." Then, there's something about at the end the fish have all turned to liquid.

But one of the Scandinavian countries--Sweden, Norway, Denmark, somewhere--have a modern dish that, if memory serves me correctly, is much like the garum. I've heard that people from other countries find it absolutely detestable. It would be interesting if the Internet Archive had a fairly recent book of Scandinavian recipes, written in English . . . .

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Old 06-02-2018, 07:59 PM   #1587
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Old 06-03-2018, 02:24 AM   #1588
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After a little research on the Web, I find that it's amazing how many places give recipes for ancient Roman dishes.
And none include the warning that this recipe is likely to be hazardous to your health.

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You've got to see the one for garum, at http://www.pbs.org/wgbh/nova/ancient/roman-recipes.html (do an in-page search for it). Make sure to read the last couple of sentences, especially. One says something like "leave in the sun for 7 days." Then, there's something about at the end the fish have all turned to liquid.
Well, that eliminates me from trying the recipe. Now if it called for 7 days of rain....

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But one of the Scandinavian countries--Sweden, Norway, Denmark, somewhere--have a modern dish that, if memory serves me correctly, is much like the garum. I've heard that people from other countries find it absolutely detestable. It would be interesting if the Internet Archive had a fairly recent book of Scandinavian recipes, written in English . . . .
Lutfisk was bad enough. I couldn't try any Swedish food for a couple of months after my innocent taste buds were introduced to lutfisk (also known to Norwegians as lutefisk) which translates as lye fish. I don't want to imagine what further infamy the minds that came up with lutfisk are capable of.
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Old 06-11-2018, 06:49 PM   #1589
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Old 06-22-2018, 06:08 PM   #1590
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