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Hardening Tallow
From Twentieth century home cook book, 1905
Serves 4
Makes tallow as hard as stearine.
Presented as published in 1905. 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
Nutrition per serving
1025Calories
2 gProtein
24 gCarbs
104 gFat
Full nutrition (32 nutrients)
Calories1025 kcal
Protein1.8 g
Carbohydrates24 g
Fiber8.9 g
Sugars0 g
Total Fat104 g
Saturated Fat51 g
Monounsaturated Fat43 g
Polyunsaturated Fat4.6 g
Cholesterol112 mg
Sodium12 mg
Potassium545 mg
Calcium139 mg
Iron0.7 mg
Magnesium210 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.2 mg
Vitamin D0.7 mcg
Vitamin C35 mg
Vitamin A5 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline82 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 172. The excerpt below is the record exactly as published.
Hardening Tallow. — Take the common prickly pear and boil or fry it in the tallow, without water, for half an hour, then strain and mould. I use about six average-sized leaves to the pint of tallow
Cook this with the app: pantry check, scaling, and the assistant.