Volume 12 , Issue 38

Lard Making (1934)

On page 155 of our Home Comfort Cookbook it has the following information regarding Lard Making back in the 1930s.

Lard Making -- "Preparing the Fat - Too much importance cannot be given to cleanliness in lard making and handling, if the product is to be white and pure. After the fresh fat is freed from all fleshy and discolored matter, it is then cut into small pieces, and washed through several waters until the water runs clear. See that nothing but the freshest of clean fat goes into the rendering kettle.

To Preserve -- "Lard may be kept sweet and fresh, even in the warmest weather by adding to the rendering or remelting kettle, a handful slippery elm bark. No salt or further preparation is necessary for this purpose. Tins, crocks, or jars, in who lard is placed should always be thoroughly sterilized before filling.

To Prepare for Market - "Lard intended for the market should be bleached to be of first quality. This is best done by cutting the cold lard into small pieces about half the size of an egg, and then allowing it to stand in cold water for half an hour; then, wash through 5 or 6 successive waters, working it with the hands; drain well, working out all the water possible, remelt over a boiling water bath, and strain through fine linen; if necessary to get rid of all the water, remelt the second time, repeating the process of straining.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

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