Question for "experienced" bakers about an OLD Ingredient

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AllenOK

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I just recently found a copy of the Pillsbury Bake-off Contest top 100 recipes, circa 1952. Several of the recipes call for a product called "Homegenized Spry". From the way the recipe is written, that's a brand name and product. Since it's always creamed with sugar, I'm thinking this is a fat of some kind, like margarine. Am I correct?
 
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Gosh, I haven't thought about, or seen, Spry in years.

I love those old booklets put out by companies with recipes, cooking advice, and, of course, ads. Have a small collection. Try to keep the amount of stuff we accumulate to a minimum these days, am failing miserably on that. I wonder if anyone else sorta collects those things.
 
"Delicious, economical and easy to make with the purer all-vegetable shortening...
SPRY! It's triple creamed!
In 6, 3 and 1 pound cans....

Personally, I think old Aunt Jenny looked pretty much like a housewife on the edge, ready
to snap, myself.... put the spatula down, Aunt Jenny.....
 
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Thanks everybody. I was thinking it was something along those lines.

If you like "old" recipe collections, I have in my library a copy of the 1938 Second Edition of the 1931 Printing of the "Household Searchlight" cookbook, which from what I gather, was a magazine way-back-when.
 
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