How to Make Soft Soap
From Miss Parloa's kitchen companion, 1887
Serves 20
The soap will be thick and white when cold.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 472. The excerpt below is the record exactly as published.
How to Make Soft Soap. All the strong-flavored fats, such as the fat of mutton, goose, and turkey, should be tried out and strained while fresh and sweet. Keep this strained fat by itself, and use it when soft soap is to be made. If it be strained into five-pound lard-cans, there will be no trouble about weighing or measuring it at the time of making the soap. To make nine gallons of soap put into a large kettle a pound can of Babbitt's pure potash and one quart of water. Place on the fire, and boil for fifteen minutes. At the end of that time add a five-pound can of grease
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