1 lb 8 ozs

Cream of Tartar is used for:
Stabilising egg whites (increasing their heat tolerance and volume), preventing sugar syrups from crystallising, reducing discolouration of boiled vegetables, gingerbread house icing, stabilising whipped cream stiffness (added after whipping), and in frequent combination with baking soda, which requires an acid ingredient to activate it, in formulations of baking powder.

Commonly used in combination with potassium chloride in sodium-free salt substitutes.