Tryne Lard
From Buckeye cookery, 1892
Serves 10
Watch closely after adding soda as it foams rapidly.
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 277. The excerpt below is the record exactly as published.
Trytne Larp.—Cut the fat into small pieces, put into kettle, and pour in - enough water to cover the bottom; buil gently until the ‘‘scraps’”’ settle, or until the water has all evaporated, stirring often to prevent burning. Take off, strain into stone jars, and set ina cool place. The quality of the lard is improved by sprinkling over and slowly stirring in one tablespoon of soda to every five gallons of lard
Cook this with the app: pantry check, scaling, and the assistant.