Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Cream of Tartar along with all the recipes employing Cream of Tartar presented on this site, with 72 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cream of Tartar recipes added to this site.

These recipes, all contain Cream of Tartar as a major wild food ingredient.

Cream of tartar (potassium hydrogen tartrate) is a component of <Baking Powder. In actuality cream of tartar is a by-product of winemaking; it's derived from refined tartaric acid, which forms on the inside of wine barrels, or from the whitish crystals (known as 'white diamonds') that precipitate out of some wines. Cream of tartar gives a creamy texture to icings and is used to stabilise and increase the volume of beaten egg whites, so is often used in making meringues. In conjunction with water it forms tartaric acid which combines with the sodium bicarbonate in baking powder to make carbon dioxide and it's the release of this gas that makes cakes rise.