What a treasure to find old recipes like that.
ammonia, I believe, is what i found in a scandinavian cookbook as salt of hartshorn and is some ammonia salt. Maybe look up salt of hartshorn - google it - and see if they tell you. I think it used to be used instead of baking powder and the book i have said you can substitute one for the other.
glue could be gelatin - gelatin is glue, as i found out in italy where it is called "colla di pesce" or fish glue. But also our gelatin is made of animal cartilege and is actually a sort of glue.
Or it might be gum arabic, which is another ingredient i've seen in old cookbooks that is a sort of glue. (glue used often to be called gum, i believe) |