How to Sweeten and Whiten Lard
Ingredients
Directions
Prepare
Remelt the lard in a clean kettle.
Dissolve 1 pound of Lard Purifier in 100 pounds of water for every 200 pounds of lard.
Whiten the lard
Add the lard to the water.
Boil together for 5 minutes, stirring constantly.
Separate and draw off
Allow the water to settle to the bottom of the kettle.
Skim the lard off the top.
Run the water off through a faucet at the bottom.
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
- The fat being whitened; it is the main product of the process.
- Lard purifier
- Acts as the whitening agent that treats the lard while it boils in water.
The step that matters
Boil together for 5 minutes, stirring constantly. Constant stirring keeps the molten lard dispersed in the water so the purifier can contact impurities evenly. Stopping early leaves the lard poorly treated, and it may not separate cleanly when it settles.
“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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