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Rendering Horse Fat and Pork Fat

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)

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About the dish

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.

How to make it

  1. 1

    Soaking

    Soak the fat in cold water. The horse fat is placed in vinegar water, 1 part vinegar to 1 liter of water.

  2. 2

    Render separately

    Render each type of fat separately in plenty of water. The horse fat is boiled out in milk and water.

  3. 3

    Render together

    Then render the fats together and add a little chopped apple or celery for flavor.

  4. 4

    Straining and storage

    Strain the fat through a sieve lined with cloth into molds or jars, and let it set in a cool place.

Changes from the original

Modernized language and quantities given in kg/liters where the original only writes "plenty of water." The mixing ratio for vinegar water is kept.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 641) → Modernisert~87% av teksten endretfjernetlagt til
Hestefett svinefett vand litt smaaskaarne epler eller selleri 1 kg hestefett. 1 kg svinefett. 2 l vann (rikelig, til utkoking). 1 dl eddik (1 del eddik til 1 l. vand (til utvanding liter vann, til utvanning av hestefett) hestefettet). 0,5 l melk og vand Hestefett og svinefett vandes ut; smeltes hver for sig i rikelig vand, smeltes derefter sammen, tilsat litt smaaskaarne epler (til utkoking av hestefettet). 1 stk eple (småskåret; eller selleri. Siles. Hestefett bør utvandes et stykke selleri). Vann ut fettet i eddikvand, kaldt vann. Hestefettet legges i eddikvann, 1 del eddik til 1 l. vand; derefter liter vann.. Smelt hver fettsort for seg i rikelig vann. Hestefettet kokes ut i melk og vand. vann.. Smelt deretter fettsortene sammen og tilsett litt småskårne epler eller selleri for smakens skyld.. Sil fettet gjennom sil med klede over i former eller glass, og la det stivne kaldt.

Note til Modernisert

Modernisert språk og oppgitte mengder i kg/liter der originalen bare skriver «rikelig vand». Blandingsforholdet for eddikvann er beholdt.

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Frequently asked questions

Why should the horse fat be soaked in vinegar water?
Soaking in vinegar water (1 part vinegar to 1 liter water) removes the strong taste and smell of the horse fat. Afterward the fat is boiled out in milk and water before it is rendered.
Why are apples or celery added?
A little chopped apple or celery is added when the horse fat and pork fat are rendered together; it gives the fat a milder and better flavor. The fat is strained at the end.
Should the fats be rendered together from the start?
No. Each type of fat is first rendered separately in plenty of water, and then they are rendered together. The whole process takes around 3.5 hours.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (Great Cookbook), 1914, page 641, in the section on slaughtering and rendering fat.

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