To Render Fat by Cold Water Method

Name: To Render Fat by Cold Water Method
Ingredients: Cut fat in small pieces.; Cover with cold water.; If desired one-half teaspoon salt; one-eighth teaspoon pepper; 1 teaspoon onion; 1 teaspoon poultry seasoning

From Foods that will win the war, 1918

Optional seasonings can be added before straining.

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

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories6.5 kcal

Protein0.2 g

Carbohydrates1.4 g

Fiber0.3 g

Sugars0.2 g

Total Fat0.1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1167 mg

Potassium19 mg

Calcium18 mg

Iron0.6 mg

Magnesium4.2 mg

Phosphorus3.9 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A2.1 mcg

Vitamin E0 mg

Vitamin K13 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.7 mcg

Choline0.7 mg

Caffeine0 mg

Water2.8 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 31. The excerpt below is the record exactly as published.

TO RENDER FAT BY COLD WATER METHOD Cut fat in small pieces. Cover with cold water. Heat slowly. Let cook until bubbling ceases. Press fat during heating so as to obtain all the oil possible. When boiling ceases strain through cheese- cloth and let harden. If desired one-half teaspoon salt, one-eighth tea- spoon pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning

Cook this with the app: pantry check, scaling, and the assistant.