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It can also be used as a substitute for butter, shortening and margarine in recipes. Plus, it has no coconut taste or aroma, so it won't distract from the flavor of the food you're cooking.
Marketed under a variety of brand names, cottonseed oil shortening emerged as the leading substitute for lard late in the 19th century. (1912 ad) The by-product of cotton processing, cottonseed was considered virtually worthless before the late 19th century. [41]
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
Best ingredient for a tender, melt-in-your-mouth texture: shortening or lard. As mentioned, both shortening and lard contain more fat than butter, which is composed of about 80% fat and 20% water ...
Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils , and it was common in many people's diet until the Industrial Revolution made vegetable oils more ...
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Cottolene ad, 1915. Cottolene was a brand of shortening made of beef suet and cottonseed oil produced in the United States from the late 1880s until the mid-20th century. It was the first mass-produced and mass-marketed alternative to cooking with lard, and is remembered today for its iconic national ad campaign and the cookbooks that were written to promote its use.
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