The 1901 Cookbook Archive
No. 4134 — Keeping Internal Pork Fat for Salves and Pomades
English historical translation of Molokhovets recipe No. 4134 from the 1901 Russian cookbook, retaining original methods and measures.
Put the internal fat in a small saucepan set inside a larger pan of hot water.
Boil the surrounding water until the fat has completely melted.
Strain the liquid fat through a napkin into a stoneware vessel, or preferably a prewarmed glass jar.
After cooling, tie with animal bladder and keep in an icehouse.
The author claims it remains useful for ointments and rubbing preparations for a year. For food use, she prefers salting it.
Historical editorial note: The historical year-long cosmetic-storage claim is unverified. Home-rendered animal fat may become rancid or contaminated.
Original source: Read Russian recipe No. 4134. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.