The Story of Crisco

The Story of Crisco, 1913 — how Procter & Gamble taught America a new fat, with 250 recipes and a year of dinners to seal it.

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August 12

Menu: Broiled Ham; Baked Potatoes Green Corn Custard; Apple Salad Grape Juice Syllabub; Tilden Cake; Coffee Tilden Cake-Cream 3/4 cup Crisco with 1½ cups sugar, add 4 well beaten eggs, 1 cup milk, sift in 3 cups flour, 3/4 teaspoon salt, 1/2 cup cornstarch, 2 teaspoons baking powder, and add 2 teaspoons lemon extract. Turn into Criscoed and. floured cake tin and bake for 1½ hours in moderate oven.

For the Modern Kitchen

A creamed butter-cake in the pound-cake tradition, printed as one line inside a day's dinner menu. The proportions are sound; the oven time is the thing to distrust.

A Little History

This appears in the "Calendar of Dinners" section of The Story of Crisco (1913), Procter & Gamble's promotional cookbook written with Marion Harris Neil, issued to teach American cooks what to do with the new hydrogenated shortening the company had launched two years earlier. That commercial purpose explains the odd verb "Criscoed" and the way the trade name stands in for both fat and method. The cake itself belongs to a long American habit of attaching statesmen's names to rich creamed cakes -- Tilden is generally taken to be Samuel J. Tilden, the New York governor who won the popular vote in 1876, though the attribution is traditional rather than documented, and by 1913 the name survived mainly as a recipe title. The formula, with its cornstarch and lemon extract, is a plain butter cake in the pound-cake line, of the sort meant to be sliced beside the coffee at the end of a long summer dinner, which is where the menu places it.

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