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Fat for Buttering Moulds
From The new century cookery book, 1901
Serves 10
This fat is more satisfactory for greasing or buttering moulds than melted butter.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 76. The excerpt below is the record exactly as published.
Fat for Buttering Moulds , &c. — Chop rather finely a pound of kidney suet, freed from skin, put it into a saucepan with about a gill of cold water and cook over a slow fire till quite clarified ; stir occasionally to prevent burning. Strain, and add one pound of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.