some old recipes call for "Presto" flour, what is this

actually on their website for Presto they say to add 1/2 tsp of baking powder and 1/4 tsp salt to every cup of cake flour

actually on their website for Presto they say to add 1/2 tsp of baking powder and 1/4 tsp salt to every cup of cake flour

I just googled it, and Presto flour is still around, "a favorite since 1902." As Giulia Melucci and MrsKeller said, it's a self-rising flour, and "very popular in New York." Check out prestoflour.com if you'd like to buy some, or follow the advice to add baking powder and salt.

I think the brand called "Wondra" is probably the most like "Presto." It's an instant flour (not sure what that really means).

Presto is a low gluten flour so you will have the best results if your substitution is CAKE flour but using all purpose flour may give satisfactory results.

It is self-rising cake flour. It is still made and you can order it online.

A close substitute is 1 cup cake flour + 1.5 teaspoons baking powder + .5 teaspoon salt per 1 cup of Presto flour in your recipe.

It's a brand of self rising flour. If you can't find it you need to add baking powder and salt.