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To Clarify Dripping

This method clarifies dripping by mixing it with boiling water, stirring, cooling, and removing impurities.

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

Ingredients

Directions

  1. Pour the hot dripping into a basin with boiling water. Stir well and let it stand until cold.

  2. Once cooled, scrape off the impurities that settle in the water and at the bottom of the fat. The dripping will be pure after this process.

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

Dripping (fat)
Provides the fat that carries flavour and gives the cooked food its richness and texture.
Boiling water
Mixes with the melted dripping so impurities sink and settle for removal.

The step that matters

Letting the dripping cool fully before scraping. If the fat is not fully cold and set, impurities will not separate cleanly, so some sediment stays mixed into the fat.

“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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