Compound Lard
Ingredients
Directions
Prepare
Render the lard and press out the cracklings as directed.
Add 10–20% tallow, tallow stearin, or lard stearin and stir until melted and thoroughly mixed with the lard.
Purify the mixture as directed for handling pure lard.
Finish
Agitate until thick and cream-like before running into buckets; if there is no lard agitator, 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. See the original page.
Explore the science
What each ingredient does
- Lard
- Forms the main fat base, giving the compound its basic flavour and spreadable body.
- Tallow
- Harder fat that raises the firmness of the finished lard at room temperature.
- Tallow stearin
- Hard fat fraction that firms the blend and helps it hold a stiff, smooth texture.
- Lard stearin
- Hard fat fraction that firms the blend and helps it hold a stiff, smooth texture.
The step that matters
Agitate until thick and cream-like while cooling. Stirring while the fat cools and begins to set forms many small fat crystals, which gives a smooth, spreadable texture. If the fat is left to cool still, it sets with large crystals and a coarse, uneven texture.
“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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