To Clarify Fat
From Cookery book and general axioms for plain cookery, 1890
Beef fat is better for cakes and pastry; mutton is harder, and better for frying purposes.
Presented as published in 1890. 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 book and general axioms for plain cookery (1890) by E. Briggs, page 5. The excerpt below is the record exactly as published.
TO CLARIFY FAT. Ingredients : — Any scraps of fat cooked or uncooked. % pint cold water
Cook this with the app: pantry check, scaling, and the assistant.