Erken renders horse fat and pork fat: the fat is soaked (horse fat in vinegar water, 1 part vinegar to 1 l water), rendered separately in plenty of water (the horse fat in milk and water), then rendered together with a little chopped apple or celery and strained.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 641 (falt i det fri)
Horse meat and horse fat were common food in Norwegian households in 1914, and Erken gives specific advice for removing the characteristic taste: soaking in vinegar water and boiling out in milk and water, plus apples or celery as a flavor improver.
Soaking
Soak the fat in cold water. The horse fat is placed in vinegar water, 1 part vinegar to 1 liter of water.
Render separately
Render each type of fat separately in plenty of water. The horse fat is boiled out in milk and water.
Render together
Then render the fats together and add a little chopped apple or celery for flavor.
Straining and storage
Strain the fat through a sieve lined with cloth into molds or jars, and let it set in a cool place.
Modernized language and quantities given in kg/liters where the original only writes "plenty of water." The mixing ratio for vinegar water is kept.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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