Baker's ammonia (ammonium carbonate) is a classic leavener, called for in your grandmother's or great-grandmother's recipes. Use in old-fashioned recipes calling for it (or for hartshorn).
NYT Cooking: Guillaume Portier, a pastry instructor at La Cuisine Paris cooking school, encouraged me as I was trying to recreate Biscuits Rose de Reims, pink sugar-topped cookies that were once dipped into champagne, the most famous export from the French city of Reims. I kept making delicious cookies, but none of my batches matched the storebought, which used ammonium carbonate (best known as smelling sa...
Scandinavian cookies often call for hjortetaksalt (Danish), which is translated as hartshorn salt, or just hartshorn which is Baker's Ammonia (Ammonium Carbonate) -. The only place I've found it in the U. is from King Arthur Flour on-line.
Norrländskt mjukt tunnbröd bakat med hjorthonssalt. North Swedish flatbread, mjukt tunnbröd, baked with milk, butter, rye, wheat, syrup and powdered ammonium carbonate on a hot baking tray in oven.