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To Clarify Drippings

A method for clarifying drippings by boiling and straining to produce clarified fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Clarify Drippings

Ingredients

Directions

  1. Put the drippings into an iron pot.

  2. Add ½ pint of cold water for every quart of fat.

  3. Boil until the water evaporates and the mixture stops bubbling.

  4. Strain the clarified fat into an earthen pot.

  5. Store in a cool place for future use.

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

Drippings
Provide the fat that is clarified and kept for later cooking.
Cold water
Boils off during cooking, carrying out impurities and leaving clean fat behind.

The step that matters

Boil until the water evaporates. Water mixed into hot fat must fully evaporate before straining. Any leftover water can cause spattering and shorten how long the fat keeps.

“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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