2007-03-15 12:16:20 · 10 answers · asked by Lanani 6 in Food & Drink ➔ Cooking & Recipes
Crisco
2007-03-15 12:19:28 · answer #1 · answered by Barkley Hound 7 · 2⤊ 0⤋
It depends on what your are making. If it is fry-cooking, olive oil or vegetable oil is a better choice. If you are using the lard in baking a cake or making cookies, use applesauce instead. The baked goods won't have that weird greasy taste, and won't take on the taste of the applesauce. The replacement amount is equal to the lard (for example- use 1 cup of applesauce instead of 1 cup lard)
2007-03-15 19:28:14 · answer #2 · answered by GoGoGleason 2 · 1⤊ 0⤋
As an animal fat? I would say ghee or clarified butter.
Vegetarian choices include vegetable shortening. But these two are 1:1 replacements as per texture, etc.
Oils can be used as a replacement in many recipes.
Baking changes can be tempermental, but it depends on the recipe.
2007-03-15 19:21:47 · answer #3 · answered by Sue L 4 · 0⤊ 0⤋
Damn that's an OLD recipe, huh?
It would help to know what you're cooking...
But butter or crisco would work.
2007-03-15 22:03:48 · answer #4 · answered by a kinder, gentler me 7 · 0⤊ 0⤋
Butter?
2007-03-15 21:30:23 · answer #5 · answered by idlebud 5 · 0⤊ 0⤋
Shortening will work fine.
2007-03-15 19:46:47 · answer #6 · answered by Christina H 4 · 0⤊ 0⤋
you can use crisco works just fine
2007-03-15 19:57:32 · answer #7 · answered by PATRICIA F 1 · 0⤊ 0⤋
crisco
2007-03-15 19:46:28 · answer #8 · answered by Missy H 3 · 0⤊ 0⤋
crisco or butter
2007-03-15 19:21:54 · answer #9 · answered by tclown101 1 · 0⤊ 0⤋
shortening
2007-03-15 19:22:49 · answer #10 · answered by margarita 7 · 0⤊ 0⤋