norgeskog
Washing Up
I need some help from all of you experts. I have been going through recipes and am now working on my mother's hand written cookbook from the 40's. I remember some of the recipes but she used Crisco, Spry and Lard, and I refuse to use either one. I only cook with butter, or if the recipe calls for liquid, I use EVOO or vegetable oil.
If I substitute the butter for the Crisco, spry or lard, do I use exact amounts? The consistence of the cristo and spry is different from butter. I imagine I could subsitute equal for the lard as it is also animal fat, albiet a different type. I would not use a liquid if the recipe called for a solid fat. Some of the recipes are for pastries which is sensitive. I am not worried about the savory foods only the cakes and such.
What say ye experts????? One of her recipes is actually named Crisco Gold Cake and calls for 5 egg yolks and no egg whites. The recipe below it is Crisco White Cake, and uses 5 egg whites and no yolks. I remember them and they were delicious.
If I substitute the butter for the Crisco, spry or lard, do I use exact amounts? The consistence of the cristo and spry is different from butter. I imagine I could subsitute equal for the lard as it is also animal fat, albiet a different type. I would not use a liquid if the recipe called for a solid fat. Some of the recipes are for pastries which is sensitive. I am not worried about the savory foods only the cakes and such.
What say ye experts????? One of her recipes is actually named Crisco Gold Cake and calls for 5 egg yolks and no egg whites. The recipe below it is Crisco White Cake, and uses 5 egg whites and no yolks. I remember them and they were delicious.