Lard Kept Sweet
Ingredients
Directions
Prepare
Render and strain the lard until clear.
Allow the lard to cool until it is just stiff enough for a stick to stand upright in it.
Mix and store
Stir in the sugar and mix evenly.
Transfer the mixture into stone crocks or wooden firkins with covers.
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 fatty base that gives the spread its soft, rich texture.
- White granulated sugar
- Adds sweetness and flavor to the fat.
The step that matters
Cooling the rendered lard to the right stiffness. If the lard is too warm, the sugar will settle to the bottom instead of staying evenly distributed. Cooling until it is just stiff lets the sugar stay suspended when stirred in.
“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 Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.