Cream of Tartar is a byproduct left after the fermentation of grapes into wine.
It is used to stabilize beaten egg whites when making angel food cake, meringues, divinity, meringue topping for pies, chiffon pies and souffles. Boiled frosting and fondant. Boil in water in aluminum pans to remove discoloration.
To make baking powder, blend 1/2 teaspoon cream of tartar and 1/4 teaspoon each of baking soda and corn starch.
This product has no significant nutritional value.