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This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.

Pound Cake

2 cupfuls sugar 2 cupfuls Crisco 2 teaspoonfuls salt 12 eggs 4 cupfuls flour 1/2 teaspoon powered mace 3 tablespoons brandy

Cream Crisco and sugar thoroughly together, add yolks of eggs well beaten, fold in whites of eggs beaten to a stiff froth, add brandy, flour, salt and mace, and mix lightly and quickly.  Turn into a papered cake pan and bake in a slow oven for one hour and twenty minutes.

Sufficient for one large cake.

Boiling Water Cake

1 cupful boiling water 1 cupful sugar 1/2 cupful Crisco 1 egg 1/4 cupful chopped candied citron peel 1 cupful sultana raisins 2-1/2 cupfuls flour 1/2 teaspoon salt 2 teaspoonfuls baking powder 1/4 teaspoonfuls grated nutmeg 1/2 teaspoon lemon extract

Put Crisco and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, and nutmeg, add peel, raisins, and lemon extract, and mix well.  Turn into greased and floured small square tin and bake in moderate oven half hour.  Cool and cover with boiled frosting.

Sufficient for one small cake.

Butterless-Milkless-Eggless Cake

2 cupfuls brown sugar 2/3 cupful Crisco 2 cupfuls water 2 cupfuls sultana raisins 2 cupfuls seeded raisins 1 teaspoonful salt 2 teaspoonfuls powdered cinnamon 1 teaspoonful powdered cloves 3 tablespoonfuls warm water 1/2 teaspoonful powdered mace 1/2 teaspoonful grated nutmeg 2 teaspoonfuls baking soda 4 cupfuls flour 1 teaspoonful baking powder 1-1/2 cupfuls chopped nut meats 3 tablespoons warm water

Put Crisco into saucepan, add sugar, water, raisins, salt, and spices, and boil three minutes.  Cool, and when cold add flour, baking powder, soda dissolved in warm water and nut meats.  Mix and turn into Criscoed and floured cake tin and bake in slow oven one and a half hours.

Sufficient for one medium-sized cake.

Caramel Cake

  For Cake

1-1/4 cupfuls sifted sugar 2 eggs 1/2 cupful Crisco 1 cupful cold water 3 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful vanilla extract 1/2 cupful granulated sugar 1/2 teaspoonful salt 1/4 cupful boiling water

  For Filling

1 teaspoonful Crisco 1 ounce chocolate 1 teaspoonful vanilla extract 1/2 cupful hot water 1/2 cupful brown sugar 1/2 cupful granulated sugar Pinch salt

For cake.  Put granulated sugar into small pan and melt over fire till brown, remove from fire, add boiling water, stir quickly, return to stove, and stir until thick syrup; set aside to cool.  Beat Crisco and sugar to a cream, add eggs well beaten, flour, baking powder, salt, vanilla, three tablespoonfuls of the syrup and water.  Mix and beat two minutes, then divide into two Criscoed and floured layer tins and bake in moderate oven twenty minutes.

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