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Dessert

To Clarify Dripping

Clarified dripping is produced by heating dripping and filtering it through boiling water.

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 a saucepan and heat until nearly boiling.

  2. Pour the hot dripping into a basin of boiling water.

  3. Stir the mixture three or four times.

  4. Once cooled, remove the clarified dripping to a storage vessel, leaving impurities in the water.

  5. If not clear enough, repeat the process as necessary.

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 and kept for cooking.

The step that matters

Removing the clarified dripping after cooling. Impurities settle in the water as the fat cools, so the fat should be lifted off only once it has fully set. Lifting it too early can carry water and sediment back in, leaving the fat cloudy.

“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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