Clarifying Fat
From The girl's own cookery book, 1882
Fat does not need to be clarified each time it is used for frying.
Presented as published in 1882. 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 girl's own cookery book (1882) by Phillis Browne, page 18. The excerpt below is the record exactly as published.
Fat which is not quite pure shouid be clarified before being used. For this, break up the fat in a basin, pour boiling water
Cook this with the app: pantry check, scaling, and the assistant.