Lard Kept Sweet
Ingredients
Directions
Prepare the lard
Render and strain the lard until it is cool enough to congeal.
Wait until the lard 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 containers 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 fat base that sets firm as it cools, giving the mixture its body.
- White granulated sugar
- Adds sweetness and is distributed evenly through the fat.
The step that matters
Waiting for the lard to stiffen before adding sugar. If the lard is still too liquid, the sugar can sink and settle unevenly. Lard firms as it cools, so the stick test shows when it can hold the sugar evenly suspended.
“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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