> As traditional as it seems, the Irish Soda Bread that you might be trundling out this weekend wasn't invented until 19th century, since baking soda wasn't invented until the 1850s.
Interesting fact: prior to the development of baking soda, ammonium (specifically, ammonium carbonate) was a commonly used leavening agent for cookies and crackers. It was obtained by distilling ground-up deer antlers, giving it the traditional name "salt of hartshorn".
Interesting fact: prior to the development of baking soda, ammonium (specifically, ammonium carbonate) was a commonly used leavening agent for cookies and crackers. It was obtained by distilling ground-up deer antlers, giving it the traditional name "salt of hartshorn".