Compound Lard
Ingredients
Directions
Make the compound lard
Render the lard and press out the cracklings.
Add 10-20% of tallow, tallow stearin, or lard stearin to the lard.
Stir until melted and thoroughly mixed.
Purify the mixture as directed for pure lard.
Set and pour
Agitate until thick and cream-like before pouring into buckets.
If no lard agitator is available, stir by hand until stiff and cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lard
- Forms the fat base that gives the finished product its body and spreadability.
- Tallow or tallow stearin or lard stearin
- Adds harder, higher-melting fat so the mixture stays firm and resists softening.
The step that matters
Agitating until thick and cream-like. Stirring while the fat cools forms many tiny crystals, which give a smooth, stable texture. Pouring too early, before it thickens, lets larger crystals form and the product can turn grainy or separate.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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