Reference > Cooking Methods & Techniques > To Clarify Fat

To Clarify Fat

When fat becomes discolored and unfit for use, stir into it when melted one half teaspoonful of baking soda and a quart of water. Let it boil for a little time, take off the scum that rises, and set the pot aside until cold. Remove the cake of grease, scrape off all the impurities, put it again on the fire, where it will melt but will not be agitated, and let it remain undisturbed until all the water has evaporated and the remaining impurities have settled to the bottom; then pour off the clear grease. When fat bubbles it means there is water in it, not that it is hot.


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The Century Cook Book (1901).

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