Lard
From The "Queen" cookery books: Pickles and Preserves, 1902
The last drainings of fat should be kept separate as they are not as good as the first.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.
lard, which is never so good as when home-made. Lard, to melt. — Strip off the skm from the inside fat of a fresh-killed pig, slice it down very thinly into a new or well scalded jar, set either in the bain- marie, or in a pan three parts full of boiling water
Cook this with the app: pantry check, scaling, and the assistant.