Old recipes..

[C.Ann]

I've been copying over some recipes from an extremely old cookbook (1930's) and in many of the recipes, it calls for "cream"..

What exactly are they referring to - and what would I need to buy?

Also, if the recipe calls for "lard" or "fat", what would I use?

Thanks!

 

[tevagirl]

Maybe heavy cream and crisco?

 

[Papa Deuce]

Maybe heavy cream and crisco?

yep.

 

[Deb & Bill]

It might depend on what you are making. If you are baking something like cake or cookies, you could substitute butter or margarine (stick type only) for fat or lard. Or something like Crisco (in the can) if you are making bread or something other than baked item. I know my mom had an old bread recipe that called for lard and she always used Crisco.

Cream could be heavy cream or half and half.

Just don't substitute oil or tub margarine for lard or fat.

 

[Tracy Savage]

I collect old cook books and it's actually quite entertaining to read some of the stuff they used to eat back then. I think they used just about every body part they could. Gross. I would say cream is heavy cream and lard is Crisco.

 

[C.Ann]

Those were the ideas that I had, but wanted to check and make sure.. Thanks!

 

[JessicaR]

I have my grandmothers cookbooks and am amazed at the fat content in those recipes!

So whatcha making?

fat = solid fat
lard = pork lard - Lard is rendered pork fat.

It's high in saturated fat, and quite bad for you. Still, it's the fat of choice for making flaky pie crusts, though it's not as flavorful as butter. Some pastry chefs combine butter with lard to achieve a balance of flavor and flakiness. Lard is also used for frying since it can reach high temperatures without smoking.

Substitutes: butter (In baked goods, 5 tablespoons butter = 4 tablespoons lard. Pastry made with butter instead of lard may be less tender and flaky.) OR margarine (In baked goods, 5 tablespoons margarine = 4 tablespoons lard. Pastry made with margarine instead of lard may be less tender and flaky.) OR bacon fat (For frying.) OR shortening OR vegetable oil (Vegetable oil is good for frying, and more healthful than lard.)

The cream is definitely heavy cream or heavy whipping cream.

 

[sdarwkcabemanmy]

I collect old cook books and it's actually quite entertaining to read some of the stuff they used to eat back then. I think they used just about every body part they could. Gross. I would say cream is heavy cream and lard is Crisco.

I have an old cookbook from the 50s as well as 60's era version of The Joy of Cooking and some of the recipes in there are incredibly disgusting. Braised Hearts and Broiled Sweetbreads..eeew!

 

[Miz Diz]

My mom gave me a really old cookbook and I had to ask her what oleo is. She said it is butter.

 

[CajunDixie]

My mom gave me a really old cookbook and I had to ask her what oleo is. She said it is butter.

My mom always called her store bought "fake" butter oleo.

As for lard, it can still be boughten around here as the Amish still use it.

 

[Cindyluwho]

My mom gave me a really old cookbook and I had to ask her what oleo is. She said it is butter.

Oleo is actually margerine, not butter. But most groceries still sell lard, sometimes it's in the Hispanic section of the market instead of the baking section.

One thing to note about old recipes is that our beef now is very, very lean compared to the "olden days". It will cook much quicker so you have to really watch your time.

If you ever get a chance to look at the White House Cookbook from the
1930's or before they have a great section on home brewed medicine recipes in the back. It's awesome!!

 

[beckmrk04]

You can still get lard around here. I don't know what my Mamaw would do without it! But, I'd use butter instead.

And, I'd use heavy cream for the "cream."