Lard, To Prepare
From Cookery for every household, 1914
Serves 4
A double saucepan may be used for melting down the fat.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 395. The excerpt below is the record exactly as published.
Lard, To Prepare This is prepared from the inside fat of a pig, which goes under the name of flead, flare, or leaf. Care must be taken to obtain this fat very fresh, as it soon becomes tainted. Skin it carefully, removing any discoloured parts or traces of blood. Then cut it in small pieces and put it in a strong jar without any water
Cook this with the app: pantry check, scaling, and the assistant.