Cotton Seed Oil-lard Compounds
Ingredients
Directions
Prepare
Purify lard and have it ready for the agitator.
Use refined cotton seed oil and run lard through cheesecloth before cooling.
Add cotton seed oil to the purified lard.
Blend and cool
Mix lard and oil in a cooler with an agitator, or stir by hand continuously while cooling if no agitator.
Combine 80% cotton seed oil with 20% tallow stearin (or rendered tallow).
Adjust and label
Adjust proportions: use less cotton seed oil and add more lard for higher quality.
Label product as "Compound Lard" or "Lard Substitutes" accordingly.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Seed | not in our table | 0 |
| Tallow | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Cotton seed oil
- Makes up most of the blend and keeps the lard soft and spreadable.
- Tallow stearin
- Adds firmness to the blend so it holds its shape at room temperature.
- Rendered tallow
- Adds firmness and body to the blend in place of tallow stearin.
- Lard
- Forms the base of the compound and gives it its characteristic fat flavour and texture.
The step that matters
Continuous stirring while cooling. If the fat is not stirred as it cools, large crystals form and the product turns grainy and separates. Constant agitation keeps the crystals small so the blend stays smooth and uniform.
“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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