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To Clarify Dripping

This recipe clarifies dripping by boiling it with water 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. Put the dripping into an old iron saucepan.

  2. Cover with boiling water and boil for 20 minutes with the lid off.

  3. Let it cool slightly.

  4. Pour into a jar or basin.

  5. Scrape all impurities from the bottom of the fat.

  6. Pour away the water.

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
Provides the fat that is clarified, carrying flavour and richness into later cooking.
Boiling water
Mixes with the dripping during boiling so impurities and residue separate from the fat.

The step that matters

Scrape all impurities from the bottom of the fat. Any water or residue left under the fat can cause spoilage and spattering later. Once the fat has cooled and set, scraping it cleanly removes the sediment that would otherwise remain in the clarified 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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