saleratus

When they begin to grow soft, stew them over a hot fire several minutes, with a heaping tea spoonful of saleratus.

From The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner by Anonymous

If saleratus is used in bread where no acidity is present, it is a medicine; or, if you please, a poison both to the stomach and intestines.

From Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages Including a System of Vegetable Cookery by William A. (William Andrus) Alcott

If your yeast appears to be sour, put a little saleratus in just before you put it into your bread; if it does not foam well, it is too stale to use.

From The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner by Anonymous

Some use bolted meal; most raise bread by fermentation; many use salt; some saleratus, or carbonate of potash; and, in the country, many use milk instead of water to form the paste.

From Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages Including a System of Vegetable Cookery by William A. (William Andrus) Alcott

Dissolve two tea spoonsful of saleratus in half a tea cup of water, turn it into the cake, together with half a pint of cider, stir in two pounds of flour and a grated nutmeg.

From The New England Cook Book, or Young Housekeeper's Guide Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner by Anonymous