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To Clarify Frying Fat and Dripping
From Cookery for every household, 1914
Serves 1
The water used for cleaning can be discarded.
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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium2.4 mg
Calcium7.8 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1015. The excerpt below is the record exactly as published.
To Clarify Frying Fat and Dripping Frying Fat. — When after frequent use fat be- comes brown and discoloured, it can be clarified in the following manner : Melt the fat and pour it into a large basin half full of warm water. Stir well to wash the fat, and put it aside to cool. When cold, the fat will have risen and formed a cake on the top of the water. Lift this off, scrape away any sediment which may lie underneath, wipe the fat dry, and put it aside for future use. The water may be poured away, as it was simply used for cleaning purposes and contains nothing of value. Dripping. — When a joint of meat has been roasted, the fat or dripping which runs from it should be carefully preserved, as this is one of the most valuable materials in the kitchen. Pour it from the roasting tin into a jar or basin containing about a cupful of hot water
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