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I found out my grandma's molasses cookie recipe originally called for lard, not butter
I stumbled on a faded 1940s church cookbook at a flea market last month and our family recipe was in there, but it used lard instead of butter. Now I'm wondering if swapping to butter all these years changed the texture way more than I realized. Anybody else ever find an old version of a family recipe and debate sticking with the original or keeping the modern twist?
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alice895mo ago
Oh please, butter is clearly the superior choice here. Grandma's original lard might give a slightly different crumb but butter brings a depth of flavor that lard just can't match. The swap was probably an upgrade, not a compromise.
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king.aaron5mo ago
Try browning the butter first if you want more of that depth.
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