Soda bread published containing a recipe for Soda Cake. In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda, plus cream of tartar or tartaric acid became popular in Austria, Britain, Ireland and Poland. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional "česnica" (Serbian Cyrillic: Чесница), a soda bread made at Christmas. In Ireland, the flour is typically made from soft wheat, so soda bread is best made with a cake or
Old-fashioned doughnut invented, but this very likely occurred "after" the cake doughnut was invented. Prior to circa 1829, doughnuts were typically the yeast-risen variety in the U.S. Circa the 1830s, the leaveners baking soda and baking powder began to be available to U.S. consumers, which is around the same time that cake doughnut recipes first appeared in U.S. cookbooks. Primary ingredients in an old-fashioned doughnut include flour, sugar, eggs, sour cream or buttermilk, and leavening agents such as baking powder or baking soda. Additional ingredients may include milk, butter, vanilla extract and salt. The use of buttermilk or sour cream may impart