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Rendering (Clarifying) Fat

Erken's basic recipe for clarifying beef tallow into cooking fat: 2.5 kg tallow soaked for 4 hours, boiled with 1 liter of water covered, then uncovered until the cracklings are crisp, strained, and stored in a crock.

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

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About the dish

Erken explains how to clarify (purify) tallow into cooking fat – a completely central household technique before store-bought margarine and vegetable fat became common. The point is that the water first dissolves the fatty tissue, while the further cooking, after the water has evaporated, purifies the fat itself.

How to make it

  1. 1

    Clean and soak

    Clean the tallow, cut it into small pieces, and let it soak in cold water for 4 hours.

  2. 2

    Bring to a boil

    Put the tallow in an iron pot together with 1 liter of water. Set the pot over high heat with the lid on, so it comes quickly to a boil. Skim.

  3. 3

    Simmer

    Set the pot over low heat. Take off the lid after 1 hour of boiling and continue cooking until the cracklings are crisp and have gathered together.

  4. 4

    Strain

    Take the pot off the heat, let the fat stand for 5 minutes and cool a little before straining it into a crock through a sieve lined with a thin cloth. Be careful: boiling fat has a very high temperature (about 300 degrees) and can ruin the sieve.

  5. 5

    Storage

    Set the crock aside until the fat is cold and set. Cover it with paper and prick a few holes in the paper.

Changes from the original

The measurements are kept (kg and liter), but the method is divided into numbered steps with modern spelling. "Fettgrever" is explained as cracklings/crunchy residue. The use of a fine cloth is described as a cloth/cheesecloth.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 162) → 1949 (korrekturlest, s. 190)~35% av teksten endretfjernetlagt til
2 1/2 2½ kg. oksetalg 1 oksetalg. ½ l. vand. vann. Rens talgen og skjær den op i smaastykker, småstykker, la den ligge i koldt vand vann i 4 timer. Kokes i jerngryte med vandet, sættes vannet, settes over sterk varme, saa så det koker hurtig op, og under lok; lokk; skum, sæt sett gryten over svak sterk varme og ta lokket av efter 1 times forløp. Fortsæt kokningen, Fortsett kokingen til «fettgreverne» «fettgrevene» er sprøde sprø og har samlet sig. Fettet avtages, staar avtas, står i 5 minutter og avkjøles, inden innen det siles op i en krukke gjennem en sil, hvori der er lagt et stykke tyndt tynt tøi. Kokende fett har en høi temperatur (ca. 300 grader), og som følge herav vil man let ødelægge lett ødelegge silen, om man ikke er litt forsigtig. forsiktig. Krukken sættes bort, settes bort til fettet er koldt og stivnet; over bindes overbindes med papir, som prikkes nogen huller i.

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Frequently asked questions

Why should the tallow soak in cold water for 4 hours?
How long does the whole process take?
The recipe figures on about 7 hours in all: 4 hours of soaking in cold water, then cooking – first a hard boil under the lid, 1 hour over low heat with the lid on, and further cooking until the cracklings are crisp and have gathered together.
How is the fat strained safely?
Let the fat stand 5 minutes and cool somewhat before straining it into a crock through a sieve lined with a thin piece of cloth. Boiling fat has a very high temperature (about 300 degrees according to the book), so the sieve can easily be ruined if you are not careful.
How is the finished fat stored?
The crock is set aside until the fat is cold and set, then covered with paper that is pricked with holes.

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