IceIce9
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I remember in 7th grade Home Ec class we were taught how to measure Crisco using the “water displacement” method. To measure one cup of Crisco we would use a two cup measuring cup, with one cup of cold water inside. Then we added small scoops of Crisco until the water reached the two cup mark. Then pour off the water and voilà! You have one cup of Crisco.Same here on pie crusts. We always used Crisco for making cookies too.
I still have my old Crisco cookbook from the early 70’s, and still use some recipes from there.
We rarely had real butter in the house, too expensive? But that was fine with me since I didn’t like it, lol.
I’ve read that Lard is one of the healthiest fats for baking, and though no longer make my own pie crusts, I do always try to buy the premade frozen ones made with lard.
Our Home Ec teacher explained that this was a more accurate method of measuring Crisco than a measuring cup because some of the Crisco would stick to the inside of the cup, and you would have less than a full cup for your recipe.
I was very happy when Crisco sticks came out.