A few weeks ago I posted about a great vintage cookbook I found published by Proctor & Gable from the 1930s. It featured Crisco as a prominent and versatile ingredient and I promised to try out some recipes. I keep a separate blog for my food related adventures so if you’d like to check out my attempts at making Crisco Biscuits as well as Crisco Sandwich Spread you can on that site.
Overall cooking with Crisco was similar to cooking with margarine, only slightly more greasy and messy. I really had to soak everything to get it clean. Taste-wise there’s a bit of a difference. The biscuits were flaky and tender but lacked that buttery-taste. While it makes sense to use Crisco for pastries when flakiness is a desired trait, but I don’t see Crisco Sandwich Spread becoming a household staple any time soon.