The Story Of Crisco With A Muffin Recipe - The Old Cookbook Show

The Story Of Crisco With A Muffin Recipe - Glen and Friends Old Cookbook Show Welcome back to the kitchen and another delightful episode of "The Old Cookbook Show." Today, we're taking a culinary journey back in time to the year 1915, exploring a recipe from a vintage cookbook titled "The Story of Crisco." This iconic cookbook is not just a collection of recipes; it's a fascinating tale of how an American household name was born. As we prepare the recipe for "Ginger Gems" from this historical cookbook, we'll unravel the story of Crisco, a revolutionary product introduced by Proctor and Gamble in 1911. Crisco, short for "crystallized cottonseed oil," was a groundbreaking alternative to traditional cooking fats like lard and butter. In this episode, we'll delve into the pages of the cookbook and the intriguing history of how Proctor and Gamble marketed Crisco to the American public. We'll reveal how this product was introduced as a "vegetable oil" without explicitly mentioning its cottonseed oil base, which had a less-than-stellar reputation at the time. Our recipe for Ginger Gems is a reflection of the culinary trends of the early 20th century, focusing on simplicity and using Crisco as a key ingredient. You'll witness the process of mixing the ingredients, and we'll share our thoughts on the taste and texture of these old-fashioned muffins. But here's a twist: we'll discuss how replicating recipes exactly as they were in 1915 can be a challenge. Over the years, the composition of Crisco has evolved, and we'll explore why it's not always possible to recreate these recipes precisely in modern times. So, if you're interested in culinary history, vintage cookbooks, or simply curious about the origins of Crisco, join us on this delightful journey. Don't forget to like, comment, and subscribe for more episodes of "The Old Cookbook Show." Thanks for joining us, and we'll see you in the next episode! Ginger Gems 1 cupful sugar ½ cupful Crisco ¾ cupful chopped preserved ginger 2 eggs 1 cupful milk 3 cupfuls four 3 teaspoonfuls baking powder ½ teaspoonful salt Cream Crisco and sugar together, then add eggs well beaten. Sift four, baking powder, and salt together and add first mixture. Now mix in ginger and divide mixturn into Crishoed and floured gem pans and bake in hot oven twenty-five minutes. Sufficient for sixteen gems. For everyone asking about the beater: https://www.beaterblade.com/ I think it's great - They provided the beater for free, but I don't get anything for using it or if you order one. We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar   If you want to send cookbooks: Glen Powell PO BOX 99900 RE 551 379 RPO HARWOOD PLACE AJAX ON Canada L1S 0E9