Skip to main content
Dessert

Kettle Lard for Hot Weather

A lard mixture of back fat, leaf fat, and prime steam lard stearine melted and strained into tin receptacles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Kettle Lard for Hot Weather

Ingredients

Directions

  1. Melt the fats in an open kettle.

  2. Strain the melted fat through a strainer into tin receptacles while hot.

Recipe from a historical cookbook (Internet Archive).

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

Back fat
Provides the main body of fat and the rich, savory flavor of the lard.
Leaf fat
Adds a clean, mild fat with a smooth texture once rendered.
Prime steam lard stearine
Firms the finished lard so it holds a solid, spreadable texture at room temperature.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes