The Story of Crisco (Classic Reprint), by Marion Harris Neil
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The Story of Crisco (Classic Reprint), by Marion Harris Neil
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Excerpt from The Story of CriscoAbout the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Story of Crisco (Classic Reprint), by Marion Harris Neil- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .51" w x 5.98" l, .72 pounds
- Binding: Paperback
- 240 pages
Excerpt. © Reprinted by permission. All rights reserved. The culinary world is revising its entire cook book on account of the advent of Crisco, a new and altogether different cooking fat. Many wonder that any product could gain the favor of cooking experts so quickly. A few months after the first package was marketed, practically every grocer of the better class in the United States was supplying women with the new product. This was largely because four classes of people--housewives--chefs--doctors--dietitians--were glad to be shown a product which at once would make for more _digestible_ foods, more_economical_ foods, and better _tasting_ foods. (From Introduction.)
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Most helpful customer reviews
3 of 3 people found the following review helpful. Sort of historically interesting By Allison Wonderland The first part of the book is interesting because you learn about how Crisco was developed. Kind of cool to see the innovative process up close and that things haven't changed much in that sense in the past hundred years. It gets kind of funny and leads into boring when it goes into page after page of recipes that use Crisco in lieu of lard, butter, oil, etc. This book kind of makes me want to try using Crisco again.
1 of 1 people found the following review helpful. Definitely interesting... By JudyD Enjoyed the historical information, remembering this goes back to about 1909 or so, and the science of the time. Although Crisco has its place, many of the recipies could be converted to utilize olive oil, I'm sure. It still has its place, but what was more interesting was some of the information on how to prepare various food stuff. This book was written before there were grocery stores where you went in and purchased packaged foods, and some of the information would be how to clean and prepare things. Not a bad thing to know and certainly a way of letting some folks know how much things have changed. Not the Crisco part, though. It is still there and still widely used.
0 of 0 people found the following review helpful. Crisco comes first By Anne Wingate Crisco was the first cooking fat that was entirely vegetable in origin. It is still the best selling vegetable fat today, and continues to sel very well. Most good cooks use it; I am 70 years old and I have been using Crisco since I made my first cake at the age of ten. I wouldn't dream of using anything else. This combination of recipes and history is unputdownable, and it is well worth reading even if you no longer bake.
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