Savory Fat 3
From Foods that will win the war, 1918
Presented as published in 1918. 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
Nutrition per serving
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4 kcal
Protein0.2 g
Carbohydrates0.9 g
Fiber0.5 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2333 mg
Potassium21 mg
Calcium17 mg
Iron0.5 mg
Magnesium5.5 mg
Phosphorus3.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A6.3 mcg
Vitamin E0 mg
Vitamin K6.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline0.2 mg
Caffeine0 mg
Water1.5 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 32. The excerpt below is the record exactly as published.
SAVORY FATS Fat 1: To 1 pound of unrendered fat (chopped fine) add 1 slice of onion about one-half inch thick and two inches in diameter, 1 bay leaf, 1 teaspoonful salt, and about one-eighth teaspoonful of pepper. Render in a double boiler and strain. 80 FOODS THAT WILL WIN THE WAR Fat 2: To 1 pound unrendered fat (chopped fine) add 2 teaspoonfuls of thyme, 1 slice onion, about one-half inch thick and two inches in diameter, one teaspoonful salt and about one-eighth teaspoonful pepper. Render in a double boiler and strain. Fat 3: To 1 pound unrendered fat (chopped fine) add 1 teaspoonful thyme, 1 teaspoonful marjoram, one-half teaspoonful rubbed sage
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