Just use 1 ½ teaspoons of baking powder in place of 1 teaspoon cream of tartar. Remove all chemicals and sprays from the surface of the fruit by cleansing it thoroughly. If you're ever out of cream of tartar, you can substitute baking powder. Thoroughly wash and scrub the fruits clean. Eventually, the rest of the world caught on.Ĭream of tartar is actually made up of sodium bicarbonate ( baking soda) and tartaric acid (cream of tartar). Later, in 1847, Louis Pasteur also investigated cream of tartar, and it became wildly popular with the French for cooking. They are then removed and purified before being packaged in jars or tins or bags, and placed on the shelves of your grocer's baking aisle.įrench physicist Jean-Baptiste Biot, in 1832, is credited with discovering various physical properties of cream of tartar. When the water evaporates, the crystals - or wine diamonds - form. The process involves treating wine lees (the solids leftover from crushed grapes during winemaking) with hot water to dissolve the potassium bitartrate. The modern way of making cream of tartar dates back to 1768, thanks to Swedish chemist C.W.
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