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Dessert

To Render Fat

Rendered fat by cooking fat pieces in water until crisp and straining the liquid.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Place the fat pieces in a dripping tin.

  2. Set the dripping tin in a larger tin with a little water.

  3. Cook in a 350°F (175°C) oven until the fat pieces are crisp.

  4. Strain the rendered fat.

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

Fat
Melts slowly in the oven, releasing liquid fat that becomes the final product.

“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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