The 1901 Cookbook Archive
No. 3644 — Frying Fat (Friture)
English historical translation of Molokhovets recipe No. 3644 from the 1901 Russian cookbook, retaining original methods and measures.
Each time fresh beef is purchased, trim away surplus fat, chop and melt in a saucepan with fat skimmed from broth.
Strain through a sieve and keep cold; heat well before using. The author says the frying fat can be reused several times with fresh fat added, straining each time through a cloth.
Alternatively boil the fat two or three times with finely chopped Antonovka apples, which were believed to remove an offensive odour or taste.
Strain through a napkin into a glazed pot and keep cold.
Historical editorial note: Adding apples does not make degraded frying fat safe to reuse indefinitely; historic reuse rules are not modern oil-safety guidance.
Original source: Read Russian recipe No. 3644. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.