Clarified Fat or Drippings
From The school kitchen textbook, 1915
Always clarify and strain fat after frying.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.
Clarified Fat or Drippings Save any scraps or pieces of fat. Cut into half -inch cubes, put in pan, and cover with cold water. Place in an oven and cook slowly for four or five hours
Cook this with the app: pantry check, scaling, and the assistant.