Sunday, November 6, 2011

Chocolate Gingerbread: Crisco 1919

I know you'll like this recipe for "Chocolate Gingerbread" from Crisco in 1919. I grew up with Crisco, and I still use it in many recipes. Crisco was introduced by Procter & Gamble in 1911 to provide an economical alternative to animal fats and butter. Crisco was the first solidified shortening product made entirely of vegetable oil. This was the result of hydrogenation, a new process that produced shortening that would stay in solid form year-round, regardless of temperature.

I love that the Crisco Cookbook in this Advertisement was only 25 cents! Want to use butter in your Chocolate Gingerbread instead? Check out this recipe for Chocolate Gingerbread Cake that I posted last June.  This is Gingerbread season. Get Baking!


Gone-ta-pott said...

Love the post Janet :)

Cynthia St-Pierre said...

Hi Janet,

I'm still your loyal follower, although you don't hear from me often. Today I'm intrigued by your vintage Chocolate Gingerbread recipe. I'd love to try it, but can't make out some of the measurements – even when I blow my notebook screen up to 400%. Baking being a precise science, I thought I'd better ask if you would clarify. Especially the Crisco measurement. It looks like 1/1, but that can't be. I believe I've correctly determined that the sugar, molasses and salt are 1/2 measurements. When and if you have the chance...

In the meantime, I have excellent news. Melodie Campbell and Cynthia St-Pierre have signed a book deal for their mystery "Where There's a Will", in which I appear. I'm so excited for both of them (and me). For Cynthia it's her first book!

Janet, keep well. Keep warm as winter approaches. And let us all keep chocolate close at hand.



Janet Rudolph said...

Becki, it's 1/3 'cupful' Crisco

Cynthia St-Pierre said...

Thank you very much! Looking forward to both the baking and the eating.

Nikita Gould said...

Your blog post has inspired me to make myself some Gingerbread! :) nom nom nom!