The 1901 Cookbook Archive
No. 3683 — Frankfurt Baking Powder
English historical translation of Molokhovets recipe No. 3683 from the 1901 Russian cookbook, retaining original methods and measures.
Frankfurt powder is added to unleavened dough that goes into the oven without first being left to rise.
Add the powder at the same time as the beaten egg whites.
For Russian pancakes, the original gives 7 large level teaspoons per 1½ pounds flour.
The later Russian note identifies Frankfurt powder as a period leavening agent.
Historical editorial note: Frankfurt baking powder is a historical product; the printed large dosage should not be assumed suitable for modern baking powders.
Original source: Read Russian recipe No. 3683. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.