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H. Schønberg ErkenArkivet
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Fat and rendering

4 recipes · Butchering

4 fat and rendering recipes from the “Big Cookbook,” in the butchering category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Kidney Suet

    A short instruction from Erken (1914): kidney suet cleaned of membranes and glands, dried whole or finely chopped, and stored in cloth bags.

  • Plukkister (Rendered Pork Fat)

    Plukkister (pork fat) is rendered like plukkfett, bottled slightly cooled in warm bottles that are corked well, and warmed in a water bath before use.

  • Rendering Horse Fat and Pork Fat

    Erken (1914) renders horse fat and pork fat: soaked, rendered separately, then together with a little chopped apple or celery, and strained.

  • Rendering Trimmed Fat

    Erken's method (1914) for rendering trimmed fat: soaked and chopped, boiled with water until it evaporates, strained into molds and stored cool.