Plukkister is rendered pork fat made from the "plucked" fat of the pig (the leaf fat), in the same way that rendered suet is made from beef fat. The fat is melted slowly with a little water.

How is the finished fat stored?

After rendering, the fat is cooled slightly and filled into warm bottles that are corked well. Warm bottles prevent the glass from cracking.

How do you put the fat back to use?

The bottle is warmed in a water bath so the fat melts and can be poured out.

How long does the rendering take?

Expect around 3 hours in all, since the fat must be melted slowly so it does not burn.

Plukkister (Rendered Pork Fat)

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

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 641 (falt i det fri)

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About the dish

"Ister" is pork fat. Erken stores the rendered fat in corked bottles — a practical way to keep the lard clean and airtight before the age of the refrigerator.

How to make it

1
Rendering
Treat the lard like plukkfett/rendered suet: soak, chop and render it with water, first covered, then uncovered until the water has evaporated. Strain it.
2
Bottling
Let the lard cool slightly and fill it into warm, clean bottles or jars. Cork or seal well.
3
Use
Warm the bottle in a water bath when the lard is to be used, so the fat becomes liquid again.

Changes from the original

Modernized language and a reference to the method for plukkfett. Corked bottles are supplemented with clean jars or bottles with a tight lid; warming in a water bath at use is retained.

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. 641) → Modernised~95% of the text changedremovedadded

~~Plukister vand Plukisteren behandles~~ 2 kg plukkister (svinefett) (2 deler). 1 l vann (1 del). Behandle isteren som ~~pluktalgen. Fyldes~~ plukkfett/plukktalg: utvann, hakk og kok den ut med vann, først under lokk, så uten lokk til vannet er fordampet. Sil den.. La isteren kjølne litt ~~avkjølet paa varme flasker, som korkes godt. Vannes op i vandbad, naar~~ og fyll den på varme, rene flasker eller glass. Kork eller lukk godt.. Varm flasken i vannbad når isteren skal ~~brukes.~~ brukes, slik at fettet blir flytende igjen.

Note on Modernised

Modernisert språk og henvisning til fremgangsmåten for plukkfett. Flasker med kork er erstattet av rene glass eller flasker med tett lokk; smelting i vannbad ved bruk er beholdt.

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Frequently asked questions

What is plukkister?: Plukkister is rendered pork fat made from the "plucked" fat of the pig (the leaf fat), in the same way that rendered suet is made from beef fat. The fat is melted slowly with a little water.
How is the finished fat stored?: After rendering, the fat is cooled slightly and filled into warm bottles that are corked well. Warm bottles prevent the glass from cracking.
How do you put the fat back to use?: The bottle is warmed in a water bath so the fat melts and can be poured out.
How long does the rendering take?: Expect around 3 hours in all, since the fat must be melted slowly so it does not burn.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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