A historical fat rendering from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Remember to watch it constantly, stirring it from the bottom until the salt is thrown in to settle it. If it scorches it gives it a very bad flavor.
Preserved exactly as written in the original source
Skin the leaf lard carefully
Cut it into small pieces
Put it into a kettle or saucepan
Pour in a cupful of water to prevent burning
Set it over the fire where it will melt slowly
Stir it frequently and let it simmer until nothing remains but brown scraps
Remove the scraps with a perforated skimmer
Throw in a little salt to settle the fat
When clear, strain through a coarse cloth into jars
Watch it constantly, stirring it from the bottom until the salt is thrown in to settle it
Set it back on the range until clear
Modern guidance to help you succeed with this vintage recipe
Adding water prevents the lard from scorching before the fat cells rupture and release their oil. As the water evaporates and temperature rises slowly, collagen in the connective tissue breaks down gradually, allowing fat to render cleanly without burning the proteins. The salt acts as a settling agent, causing impurities and remaining water to separate from the pure fat through density differences, creating shelf-stable rendered lard with a neutral flavor.
Rendered lard is a make-ahead product by nature. Once rendered, strained, and cooled, it will keep for up to 6 months at room temperature in a cool, dark place, or up to 1 year in the refrigerator. The cracklings (brown scraps) can be salted and stored in the refrigerator for up to 1 week, then used as a topping for salads, baked potatoes, or incorporated into cornbread.
Store rendered lard in clean, airtight glass jars or containers in a cool, dark pantry for up to 6 months, or refrigerate for up to 1 year. Properly rendered lard should be pure white when solid and crystal clear when melted. If it develops an off odor, discoloration, or rancid smell, discard it. For longer storage, rendered lard can be frozen for up to 2 years - portion into smaller containers or ice cube trays for convenient use.
AI-generated tips from Chef Cecil's culinary database
Rendered lard is a make-ahead product by nature. Once rendered, strained, and cooled, it will keep for up to 6 months at room temperature in a cool, dark place, or up to 1 year in the refrigerator. The cracklings (brown scraps) can be salted and stored in the refrigerator for up to 1 week, then used as a topping for salads, baked potatoes, or incorporated into cornbread.
Store rendered lard in clean, airtight glass jars or containers in a cool, dark pantry for up to 6 months, or refrigerate for up to 1 year. Properly rendered lard should be pure white when solid and crystal clear when melted. If it develops an off odor, discoloration, or rancid smell, discard it. For longer storage, rendered lard can be frozen for up to 2 years - portion into smaller containers or ice cube trays for convenient use.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
