The story of Crisco

"The Story of Crisco" by Marion Harris Neil is a historical cookbook written in the early 20th century. The book explores the evolution of cooking fats and focuses on Crisco, a revolutionary product that aimed to improve culinary practices by offering a more digestible, economical, and versatile cooking fat compared to traditional options like butter and lard. The opening of this work serves as an introduction to the significance of fat in cooking, particularly emphasizing the role Crisco plays in enhancing food flavors and healthiness. The initial sections discuss the growing favor of Crisco among cooking experts shortly after its introduction, citing its unique properties that make it an ideal choice for a variety of dishes. Neil details how Crisco is not merely a substitute but a new primary fat, and she hints at the extensive collection of tested recipes to follow, aiming to showcase the broad applicability of Crisco in everyday cooking. (This is an automatically generated summary.)