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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September 21

Menu: Fried Cod Steaks; Sweet Potatoes; Boiled Onions; Cucumber Salad; Walnut Pudding; Feather Cake; Coffee Feather Cake-Cream 1/2 cup Crisco with 1/2 cup sugar, and 1/2 teaspoon salt, and 2 eggs beaten with 1/2 cup sugar, 1 teaspoon lemon extract, 1 cup milk, 2½ cups flour, and 2½ teaspoons baking powder. Beat 2 minutes and turn into Criscoed and floured cake tin. Bake in moderate oven for 3/4 of an hour.

For the Modern Kitchen

A plain butter-style cake made with shortening, written in the compressed telegraphic style the Calendar of Dinners used to fit a whole day's menu on one line. The word "Cream" belongs to the method, not the title: it is an instruction to cream the fat with the first half cup of sugar.

A Little History

The Story of Crisco (1913), written for Procter & Gamble by the cookery editor Marion Harris Neil, was published two years after Crisco went on sale and had one job: to persuade cooks that a hydrogenated vegetable fat could stand in for butter and lard in everything they already made. The Calendar of Dinners section gave a full menu for every day of the year, each one quietly routing another dish through the tin. "Feather cake" is an older American name, generally used for any plain cake beaten light enough to seem weightless, and it appears in household cookbooks well before Crisco existed; here it is doing promotional duty, since a shortening that creamed smoothly and cost less than butter had its strongest case in exactly this kind of everyday cake. The date stamp at the end, September 22, is not part of the method "}

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