cream of tartar

Definitions

  • WordNet 3.6
    • n cream of tartar a salt used especially in baking powder
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Webster's Revised Unabridged Dictionary
    • Cream of tartar (Chem) purified tartar or argol; so called because of the crust of crystals which forms on the surface of the liquor in the process of purification by recrystallization. It is a white crystalline substance, with a gritty acid taste, and is used very largely as an ingredient of baking powders; -- called also potassium bitartrate acid potassium tartrate, etc.
    • Cream of tartar (Chem) See under Cream.
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Chambers's Twentieth Century Dictionary
    • Cream of tartar a white crystalline compound made by purifying argol, bitartrate of potash
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Etymology

Chambers's Twentieth Century Dictionary
O. Fr. cresme, creme—L. chrisma.

Usage

In literature:

Acid drinks, with cream of tartar, may be freely given.
"The Ladies Book of Useful Information" by Anonymous
And a bit of Cream o' Tartar?
"Fairy Prince and Other Stories" by Eleanor Hallowell Abbott
Here they make excellent fine Drinking-glasses and Mirrors; likewise Gold and Silver Stuffs, Turpentine, Cream of Tartar, and other articles.
"The Strange Adventures of Captain Dangerous, Vol. 3 of 3" by George Augustus Sala
Of this kind is the salt called cream of tartar.
"Conversations on Chemistry, V. 1-2" by Jane Marcet
Breakfast: oatmeal, griddle-cakes with molasses, cream of tartar biscuits, milk.
"One Way Out" by William Carleton
Heat half of the water scalding hot, in a clean brass kettle, then put in the alum and cream of tartar, and let it dissolve.
"The American Housewife" by Anonymous
Mix in gradually a cup and a half of powdered sugar, then add a cup of flour sifted twice with a teaspoonful cream of tartar.
"Dishes & Beverages of the Old South" by Martha McCulloch Williams
Dissolve an ounce of finely powdered verdigris, and half an ounce of cream of tartar, in three ounces of water.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Four ounces of ground ginger, two ounces of cream of tartar, three large lemons, cut in slices and bruised, three pounds of loaf sugar.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury
From 20 to 70 per cent of the lees consist of either cream-of-tartar, or of calcium tartrate, the latter also having commercial value.
"Manual of American Grape-Growing" by U. P. Hedrick
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In news:

1/4 cup cream of tartar.
Perennial Virant's Matty Eggleston challenged Stephen Cole, formerly of the Violet Hour (he's planning to open a bar called the Barrelhouse Flat in Lincoln Park in October) with cream of tartar .
3/4 teaspoon cream of tartar.
She was looking through her recipes and was going to bake a product that called for cream of tartar and wondered what role cream of tartar played in the baking and cooking process.
All meringues contain egg whites and sugar and most also include cream of tartar, beaten together until a firm, stable foam is produced.
MERINGUE 3 large egg whites, room temperature 1/2 teaspoon cream of tartar 1 cup superfine sugar 1 teaspoon lemon juice.
Whisk egg whites and cream of tartar until frothy.
1 cup sifted cake flour 1½ cups sifted granulated sugar (separated) 12 egg whites, room temperature 1 teaspoon cream of tartar ¼ teaspoon salt 1 ½ teaspoons vanilla extract 1 ½ teaspoons lemon juice ½ teaspoon almond extract.
Whip the egg whites and cream of tartar until the whites form very stiff peaks.
1/2 teaspoon cream of tartar.
In a bowl, beat egg whites and cream of tartar until soft peaks form.
Mix in the flour, baking soda and cream of tartar.
1/8 teaspoon cream of tartar.
In a large bowl, beat egg whites with cream of tartar until foamy.
1 gram cream of tartar (about 1/4 teaspoon).
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