To Make Lard
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Ensure the kettle is free from any musty taste.
Presented as published in 1902. 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
3887Calories
8 gProtein
0 gCarbs
427 gFat
Full nutrition (27 nutrients)
Calories3887 kcal
Protein8 g
Carbohydrates0 g
Fiber0 g
Total Fat427 g
Saturated Fat205 g
Monounsaturated Fat169 g
Polyunsaturated Fat33 g
Cholesterol499 mg
Sodium23 mg
Potassium141 mg
Calcium4.5 mg
Iron0.4 mg
Magnesium4.5 mg
Phosphorus86 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate0 mcg
Water19 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 44. The excerpt below is the record exactly as published.
TO MAKE LARD. Take the leaf fat from the inside of a bacon hog
Cook this with the app: pantry check, scaling, and the assistant.