What ratio is used between tallow and lard?

The recipe specifies 3 parts tallow (beef or mutton tallow) to 1 part lard.

How much finished fat do you get from raw tallow?

From 1 1/2 kg tallow you get about 1 kg rendered (melted-down) fat, that is, roughly two-thirds of the weight.

How long does the rendering take?

The stated total time is 7 hours (420 minutes). The fat is treated and rendered the same way as described in the preceding section of the book.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 162.

Rendering Fat (Tallow and Lard)

A variant of fat rendering: 3 parts beef or mutton tallow to 1 part lard, treated as in the previous recipe. 1.5 kg tallow yields about 1 kg rendered fat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 162 (falt i det fri)

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About the dish

A variant of fat rendering in which tallow is mixed with lard, giving a somewhat softer and milder fat. Erken also states the loss: 1½ kg tallow yields about 1 kg rendered fat.

How to make it

1
Treat as before
Clean, soak, and render the tallow together with the lard as explained in the previous recipe.
2
Estimate the yield
Figure that 1½ kg tallow yields about 1 kg rendered fat.

Changes from the original

The partial amounts are kept as ratios. Otherwise, refer to the method in the previous recipe.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 162) → 1949 (proofread, p. 190)~35% of the text changedremovedadded

3 ~~dele~~ deler talg, okse- eller ~~faaretalg~~ fåretalg. 1 del smult. Behandles og kokes som ~~forklaret~~ forklart ovenfor. Av ~~1 1/2~~ 1½ kg. talg ~~faar~~ får man 1 kg. avklaret fett.

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Frequently asked questions

What ratio is used between tallow and lard?: The recipe specifies 3 parts tallow (beef or mutton tallow) to 1 part lard.
How much finished fat do you get from raw tallow?: From 1 1/2 kg tallow you get about 1 kg rendered (melted-down) fat, that is, roughly two-thirds of the weight.
How long does the rendering take?: The stated total time is 7 hours (420 minutes). The fat is treated and rendered the same way as described in the preceding section of the book.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 162.

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