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Orange Pommade

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Orange Pommade

Ingredients

Directions

  1. Melt the hog's lard in a saucepan over low heat.

  2. Add the palm oil and stir until well combined.

  3. Remove from heat and mix in the essence of Neroli.

  4. Allow the mixture to cool before transferring to a container.

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.

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