Lard Term Origin at Paul Brunette blog

Lard Term Origin. In the united states today, lard is not the preferred cooking fat, but as recently as one hundred and fifty years ago it was a kitchen. Word origin middle english (also denoting fat bacon or pork): Lard was once a highly valued cooking and baking fat. Oed's earliest evidence for lard is from around 1400, in the forme of cury. Lard, soft creamy white solid or semisolid fat with butterlike consistency, obtained by rendering or melting the fatty tissue of hogs. The soft, white solid made by melting down and clarifying the fat of hogs, esp. (possibly early 13c.), rendered fat of a swine, from old french larde joint, meat, especially bacon fat (12c.),. From old french ‘bacon’, from latin lardum, laridum, related to greek larinos ‘fat’. It is also recorded as a verb from the middle english period.

(possibly early 13c.), rendered fat of a swine, from old french larde joint, meat, especially bacon fat (12c.),. In the united states today, lard is not the preferred cooking fat, but as recently as one hundred and fifty years ago it was a kitchen. From old french ‘bacon’, from latin lardum, laridum, related to greek larinos ‘fat’. It is also recorded as a verb from the middle english period. Word origin middle english (also denoting fat bacon or pork): The soft, white solid made by melting down and clarifying the fat of hogs, esp. Lard was once a highly valued cooking and baking fat. Oed's earliest evidence for lard is from around 1400, in the forme of cury. Lard, soft creamy white solid or semisolid fat with butterlike consistency, obtained by rendering or melting the fatty tissue of hogs.

How To Store Lard LongTerm? (+Simple Rendering Instructions)

Lard Term Origin Oed's earliest evidence for lard is from around 1400, in the forme of cury. It is also recorded as a verb from the middle english period. In the united states today, lard is not the preferred cooking fat, but as recently as one hundred and fifty years ago it was a kitchen. Lard, soft creamy white solid or semisolid fat with butterlike consistency, obtained by rendering or melting the fatty tissue of hogs. Word origin middle english (also denoting fat bacon or pork): From old french ‘bacon’, from latin lardum, laridum, related to greek larinos ‘fat’. Lard was once a highly valued cooking and baking fat. The soft, white solid made by melting down and clarifying the fat of hogs, esp. (possibly early 13c.), rendered fat of a swine, from old french larde joint, meat, especially bacon fat (12c.),. Oed's earliest evidence for lard is from around 1400, in the forme of cury.