Skip to content

To Cure Lard

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

No ratings yet

A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 2 ingredients

  1. one gallon of water
  2. a handful of salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a vessel holding four gallons.
  2. Boil briskly until nearly done, or until the cracklins begin to brown, then cook slowly to prevent burning.
  3. The cracklins should be of a light brown and crisp, and will sink to the bottom when done.
  4. This is Leaf Lard.
  5. The fat off of the backbone is also very nice, done in the same way, and does not require soaking, unless bloody.
  6. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities.
  7. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard.
  8. The cracklins will not become crisp, but remain soft, and will sink to the bottom;
  9. they are used for making soap.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

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.