To Keep Lard from Molding
From Buckeye cookery, 1892
Serves 8
No salt should be added, as it induces moisture and invites mold.
Presented as published in 1892. 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 Buckeye cookery (1892), page 275. The excerpt below is the record exactly as published.
a tub that has had no tainted lard or meat in it; scour it out thoroughly with two quarts of wheat bran to four of boiling water
Cook this with the app: pantry check, scaling, and the assistant.