Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Rendering Trimmed Fat

Erken's method for rendering trimmed fat: soak and chop the fat, boil 2 parts fat with 1 part water covered for 1 hour, skim, continue boiling uncovered until the water has evaporated, strain through cloth into molds, and store the set fat in a cool place.

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

Be the first to rate

About the dish

In home slaughtering, all the fat was used. "Trimmed fat" is the pieces of fat picked from the offal and belly. Here Erken shows the old method of boiling the fat out in water, so that it becomes white and keeps well.

How to make it

  1. 1

    Soaking

    Place the fat in cold water and let it soak until blood and impurities have been drawn out. Change the water a few times.

  2. 2

    Chopping

    Chop or grind the fat small.

  3. 3

    Boiling covered

    Place the fat in a pot with water, 2 parts fat to 1 part water, and let it boil covered for 1 hour. Skim off.

  4. 4

    Evaporation

    Continue boiling uncovered until all the water has evaporated. Stir occasionally so the fat does not scorch.

  5. 5

    Straining

    Let it cool a little and strain the fat through a sieve lined with a thin cloth (cheesecloth) into dishes or molds that are wider at the top than at the bottom.

  6. 6

    Storage

    When the fat has set, turn it out and scrape the underside clean. Erken stored the pieces in meat brine; today the fat is kept cold in sealed molds or frozen.

Changes from the original

The quantities are made concrete in kilos and liters (the original only gives parts). The fat sieve with curtain fabric is replaced by a sieve with cloth/cheesecloth. Storage in meat brine is supplemented with modern refrigerated or frozen storage.

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~86% av teksten endretfjernetlagt til
2 dele plukfett kg plukkfett (2 deler). 1 del vand Plukfettet utvandes, hakkes l vann (1 del). Legg fettet i kaldt vann og kokes la det ligge til blod og urenheter er trukket ut. Skift vann noen ganger.. Hakk eller kvern fettet smått.. Legg fettet i en gryte med vand. vann, 2 dele fett, deler fett til 1 del vand. — Fettet koker vann, og la det koke under lok lokk i 1 time, skummes og koker time. Skum av.. Kok videre uten lok, lokk til vandet alt vannet er fordampet; røres i fordampet. Rør om av og til. Avkjøles til så fettet ikke brenner seg.. Avkjøl litt og siles gjennem fettsilen, hvori er lagt sil fettet gjennom en sil med et tyndt stykke tøi (gardintøi), op tynt klede (osteklede) ned i fater fat eller former, former som er videre op. Fettet hvælves ut, naar det oppe enn nede.. Når fettet er størknet. Skrapes under stivnet, hvelv det ut og opbevares skrap undersiden ren. Erken oppbevarer stykkene i kjøtlaken. kjøttlake; i dag oppbevares fettet kaldt i tette former eller fryses.

Note til Modernisert

Mengdene er konkretisert i kilo og liter (originalen oppgir bare deler). Fettsil med gardintøy er erstattet av sil med klede/osteklede. Oppbevaring i kjøttlake er supplert med moderne kjøle- eller frostoppbevaring.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How much water should I use for the trimmed fat?
The ratio is 2 parts fat to 1 part water. The fat is first soaked, chopped, and then boiled together with the water.
How long should the fat boil?
First 1 hour covered. Then it is skimmed, and boiling continues uncovered until all the water has evaporated – stir occasionally. Expect around 3 hours in all.
How is the fat strained and stored?
Let it cool a little and strain it through the fat sieve lined with a thin piece of cloth (curtain fabric), into dishes or molds that are wider at the top. When the fat has set, turn it out, scrape the underside, and store it in meat brine.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (Great Cookbook) of 1914, page 641, in the chapter on slaughtering and rendering fat.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!