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To Clarify Fat

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: The art of living in Australia (1893).

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. The fat from meat not required in dressing it, and the ends of chops, &c., make excellent shortening for pies and cakes.
  2. Cut it into small pieces and put it into an old saucepan with about one quart of water.
  3. Boil until all the water is evaporated;
  4. the fat will then begin to boil.
  5. Strain this melted fat into a basin, and continue to do so until all the fat is extracted.
  6. This is a good substitute for butter and lard.