SC - Resources on Period Spanish Cooking

[Robin Carroll-Mann]

Poster: Jean Holtom <Snowfire at mail.snet.net>

I wonder if Crisco's similar to "Trex"?  As I don't have any "Trex" here, I 
can't compare ingredient lists (sorry).  Lucretzia - do you have any handy?  

It sounds as though you'd use it in the same way as Crisco (except it's solid 
so the bit about adding water etc doesn't come in).  

It's sold in Britain.  I'm not sure about Sweden or other adjacent countries 
though, Nanna?

Elysant
Canada maybe?
 
>Hello!  Crisco is a solid vegetable shortening, available plain or
>butter-flavored.  Just so happens I have a can of the butter-flavor handy.

>It says:
>"Ingredients: partially hydrogenated soybean and cottonseed oils, mono- and
>diglycerides, artificial butter flavor, and beta carotene (pro vitamin A)
>added for color." Yum.

>It also says "How to substitute crisco for butter or margarine in your
>favorite recipes:
>1 cup crisco plus 6 teaspoons water equals 1 cup butter or margarine."
>
>So, in your recipe, substitute 1/2 cup butter, and reduce the amount of
>water used by 3 teaspoons.

  



>Cindy
>
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