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    Kitchen Dictionary: cream of tartar

    Cream of tartar or potassium hydrogen tartrate is a fine white powder. Often used when beating egg whites.
    Forms: Cream of tartar, potassium hydrogen tartrate, or potassium bitartrate is a fine white powder. Derivation: cream of tartar is a byproduct of the wine-making process; a crystal precipitate that forms during grape fermentation. Uses: Often used when beating egg whites to increase heat tolerance and volume; also used to prevent crystallization of sugar syrups.

    Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1 tsp
    Amount Per Serving %DV
    Calories 7
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 495mg 14%
    Total Carbohydrate 1.8g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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