Difference between revisions of "Lard"
(expanded to include rationing) |
m (categorized) |
||
| Line 4: | Line 4: | ||
Although lard was originally used as an oil for the frying of other foods, over the years many recepies have been created using lard as an ingredient. Traditional British delicacies made from lard include lard soup, [[Lancashire]] lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried. | Although lard was originally used as an oil for the frying of other foods, over the years many recepies have been created using lard as an ingredient. Traditional British delicacies made from lard include lard soup, [[Lancashire]] lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried. | ||
| + | |||
| + | [[Category:Food and drink]] | ||
Revision as of 12:44, April 27, 2007
Lard is the fat of a pig, or other animal such as a bull, melted and strained from the tissue whilst cooking. Once cooled, it is pale white in colour and solid. It is sold in blocks similar to butter.
During WWII, rationing meant that butter was unavailable for many and lard (which keeps well even at room temperature) started to be used in its place. Lard seasoned with a little salt and pepper and spread on bread (effectively a lard sandwich) was a staple meal for many during rationing. Lard featured in many WWII propaganda posters aimed at helping wartime families subsist on the small rations available at the time.
Although lard was originally used as an oil for the frying of other foods, over the years many recepies have been created using lard as an ingredient. Traditional British delicacies made from lard include lard soup, Lancashire lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried.
