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amylsacks

amylsacks club

Posted: 12 Apr 2012

Taken: 10 Apr 2012

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retro •
vintage ad •
parsnip •
USA •
1930s •
1934 •
radish •
egg •
vegetable •
cooking •
advertising •
fried food •

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The Art of Cooking and Serving (6), 1934

The Art of Cooking and Serving (6), 1934
"Crisco has the advantage of a very high smoking point. There is no reason why, in frying, Crisco should be heated enough to reach the decomposition point. Lard, an animal fat, smokes at a much lower temperature, thus demanding much greater vigilance on the part of the cook if decomposition and the resulting indigestible products are to be avoided."

I wonder why the "Saratoga Chip" (aka the potato chip) has survived the decades, and yet the "Parsnip Puff" didn't.
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