From the Boston Public Library. Title: Golden Cottolene [back] Created/Published: Chicago : Shober & Carqueville Date issued: 1870 - 1900 (approximate) Physical description: 1 print : chromolithograph ; 13 x 9 cm.
"Cottonseed oil has traditionally been used in foods such as potato chips and is a primary ingredient in Crisco, the shortening product.[15] But since it is significantly less expensive than olive oil or canola oil, cottonseed has started to creep into a much wider range of processed foods, including cereals, breads and snack foods. Products that say "may contain one or more of these oils" and list cottonseed, virtually always contain it.[16] Cottonseed oil resists rancidity, so offers a longer shelf life for food products in which it is an ingredient."
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Date: 2012-10-12 01:03 pm (UTC)no subject
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Date: 2012-10-12 07:22 pm (UTC)no subject
Date: 2012-10-12 01:18 pm (UTC)C.
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Date: 2012-10-12 02:13 pm (UTC)Does anyone actually still cook with cottonseed oil? I had never before thought of it as edible...
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Date: 2012-10-12 03:58 pm (UTC)"Cottonseed oil has traditionally been used in foods such as potato chips and is a primary ingredient in Crisco, the shortening product.[15] But since it is significantly less expensive than olive oil or canola oil, cottonseed has started to creep into a much wider range of processed foods, including cereals, breads and snack foods. Products that say "may contain one or more of these oils" and list cottonseed, virtually always contain it.[16] Cottonseed oil resists rancidity, so offers a longer shelf life for food products in which it is an ingredient."