In the first half of the nineteenth century, many of our relatives were immigrants in the United States. In Cincinnati, a couple of brothers-in-law from England and Ireland went into business together selling their candles and soaps. The company they started, Proctor & Gamble, soon took off, and the company introduced Crisco in 1911, and the product represented the beginning of the company’s product diversification, which has made Proctor & Gamble one of the most successful companies in the world.
Crisco was first marketed as the first all-vegetable shortening that would remain solid year-round no matter how hot it got in the summer. As an economical alternative to animal fats and butter, Crisco soon gained popularity and notoriety among American households in the early twentieth century. According to an early ad for the product, “You can fry fish in Crisco, and the Crisco will not absorb the fish odor! You can then use the same Crisco for frying potatoes without imparting to them the slightest fish flavor.” The physical and chemical properties of Crisco allow it to be heated at a much higher temperature than lard (which was much more common back then than it is now), without burning. Furthermore, Crisco is not absorbed by the food fried in it, making is the economical choice for homemakers across the country.
Crisco set off a chain reaction in the American kitchen of the early 1900s. It was such a revolutionary product that it changed the way people cooked. Proctor & Gamble released a Crisco cookbook to educate homemakers in Crisco cooking methods and utilizing the product for everyday use, and radio programs in the 1920s featured Crisco advertisements and recipes. Recognizing the heterogeneity of the American
populace, Proctor & Gamble also released cookbooks targeted at various ethnic groups, printed in their own languages. One example of that was “Crisco Recipes for the Jewish Housewife,” which contained both English and Yiddish translations, and pointed out that Crisco, which contains no animal-based products, is a kosher product.
The years passed, and Crisco kept its place in kitchen cabinets. During the war, Crisco switched from tin packaging to glass to conserve metal. The 1960s brought about the introduction of Crisco Vegetable Oil, and with the 1970s came Puritan Oil, “the delicious new way to help fight cholesterol.” Puritan Oil was made with sunflower oil, and had more polyunsaturated fats than other vegetable oils, making it a choice alternative to other oils. More years passed, and Proctor & Gamble continued to release more quality American products. In 2002, the Crisco and Jif (peanut butter) brands merged with the J.M. Smucker Company, which picked up where Proctor & Gamble left off with exponential releases, with the latest release being Crisco Puritan Canola Oil with Omega-3 DHA, the most complete form of Omega-3.
Crisco’s dedication to providing American households with economical quality products that can be used in a variety of ways for baking. I always use Crisco to grease pans when I bake cakes or cookies, with much better results than butter or cooking spray. Crisco is a staple of the American Boom, and shows that the entrepreneurial spirit and tolerance that built America during the industrial revolution and beyond persists, and is both nutritious and delicious.