How to Make Soft Soap
From The Pattern cook-book, 1890
Serves 30
The soap will be thick and white when cooled.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 265. The excerpt below is the record exactly as published.
HOW TO MAKE SOFT SOAP. All Strong flavored fats, such as that from mutton, goose or turkey, should be fried out and strained while still fresh and sweet. Keep this strained fat by itself to use when soft soap is to be made. It is a good idea to strain it into five-pound lard cans, as it will thus be easy to weigh, and measure it at the time of making the soap. To make nine gallons of soap put in a large kettle a pound can of pure potash and a quart of water. Place the kettle on the fire, and boil the water for fifteen minutes j then add five pounds of grease, and boil slowly THINGS WORTH KNOWING. 615 for an hour, stirring frequently with a wooden stick. At the end of the hour pour the boiling mixture into a large soap-tub, and stir into it two gallons of hot water. Fifteen minutes afterward add two gallons more of hot water, stir well, and add four and a-half gallons of water
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