Rendering Fat
From Use and preparation of food, 1919
Fat keeps better if not heated to too high a temperature.
Presented as published in 1919. 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 Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 53. The excerpt below is the record exactly as published.
RENDERING FAT. Put the suet or meat trimmings tlirougii a meat cliopper or cliop it fine with a knife. If it has a strong odor, soak it awhile in salt water before rendering, and add a pinch of soda
Cook this with the app: pantry check, scaling, and the assistant.