{"id":4154,"slug":"to-render-fat-by-cold-water-method","title":"TO RENDER FAT BY COLD WATER METHOD","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["fat","1/2 teaspoon salt (optional)","1/8 teaspoon pepper (optional)","1 teaspoon onion (optional)","1 teaspoon poultry seasoning (optional)"],"ingredients_norm":["fat","salt","pepper","onion","poultry seasoning"],"steps":["Cut fat in small pieces.","Cover with cold water.","Heat slowly.","Let cook until bubbling ceases.","Press fat during heating so as to obtain all the oil possible.","When boiling ceases strain through cheesecloth and let harden.","If desired one-half teaspoon salt, one-eighth teaspoon pepper, 1 teaspoon onion and 1 teaspoon poultry seasoning may be added before straining."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:165","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"d9070323093cb17954aec35cbe1a99310ba44c7b288701b2905ee88b3b0d3a7c","created_at":"2026-08-02T16:12:09Z","updated_at":"2026-08-02T16:12:09Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/to-render-fat-by-cold-water-method"}