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Fairbank's Gold Dust washing products was a line of all-purpose cleaning agents researched and developed by the N. K. Fairbank Manufacturing Company. First introduced to the American consumer in 1889, Gold Dust Washing Powder became a success due in large part to its low selling price and bright, eye-catching packaging.
In a 100 gram reference amount, garlic powder supplies 332 calories, and is a rich source (20% or more of the Daily Value, DV) of vitamin C (30% DV), thiamin (31% DV), vitamin B6 (147% DV), and several dietary minerals.
The Gold Dust Twins was the name of a popular radio program which was broadcast nationally in the US in the 1920s. Starring Harvey Hindemeyer as "Goldie", and Earle Tuckerman as "Dusty," [6] the show was sponsored by Lever Brothers and Gold Dust washing powder. An early example of product tie-ins, Gold Dust's advertising jingle became the show ...
How much butter is in a pat? There’s no uniform size or quantity of butter provided in a pat. Most pats, however, contain between 1/3 and 1/2 tablespoons of butter. (That’s about 1 to 1.5 ...
A bottle of garlic salt. Garlic salt is a seasoned salt made of a mixture of dried, ground garlic and table salt with an anticaking agent (e.g. calcium silicate). [1] In its most basic form it is made by combining 3 parts salt and 1 part dried garlic powder by volume, or 6 parts salt and 1 part garlic powder by weight.
The Gold Dust Twins radio show of the decade of the 1920s was an innovative marketing tool for the Gold Dust product line. The program was sponsored by Lever Brothers and Gold Dust washing powder . The program featured comedians Harvey Hindemeyer (as "Goldie"), and Earle Tuckerman (as "Dusty"), who performed their comedic skits in blackface ...
To use baking soda when baking powder is called for: For each 1 teaspoon baking powder, use 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar. If you don't have cream of tartar, you can use ...
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]