Suppefedt (Claret)
"Rendered Soup Fat (Claret)"
From the treasured pages of Skandinavisk-amerikansk kogebog
Unknown Author
Suppefedt (Claret)
"Det Fedt, som skummes af Suppe, ogsaa af salt Suppe, naar det ikke er for salt, kan opbevares fra flere Gange; ligeledes Stegefedt, som ikke er meget brunt, og som er uden Sky. Den Nyretælle, som pilles fra, naar der laves Farce, kan, tilligemed hvad Tælle der samles af Stege og Kjød, baade raat, kogt og stegt, ligeledes anvendes, naar den skjæres istykker og afsmeltes, førend den blandes med Suppe- eller Stegefedt. Disse forskjellige Sorter, som maa være friske og gode, sættes paa Ilden for at koge, indtil de er vel skummede, hældes da igjennem en Sigte, saa at Bundfaldet ikke kommer med, og kan saaledes længe bevares. Naar man vil smelte Fedtet igjen til Brug, maa det afskrabes paa den underste Side, for at være fuldkommen fri for det Bundfald, som muligt er derved. Dette afklarede Fedt (benævnt som Claret) kan bruges paa flere Maader, hvorved spares betydeligt paa Smørret. Kager og Rouletter bliver bedre ved at koges deri end i Smør; ogsaa Fisk steges bedre deri. I en Blanding af halv Smør og Claret kan der bages alle Slags Brød, i Tærninger og Skiver, og det bruges til Mad og Kager. Brød og Mel til Boller, Buddinger og Kager, kan bages i denne Blanding, men da maa intet Stegefedt være deriblandt, og der tages lidt mere deraf end af Smør. Der kan endogsaa bages i Claret alene, men da maa Vægten være rundeligere."
English Translation
"The fat that is skimmed off soup, including salted soup if it is not too salty, can be saved from several batches; likewise roast drippings that are not too browned and without gravy. The suet that is removed when making forcemeat, along with any suet collected from roasting and meat—raw, boiled, or roasted—can also be used, provided it is cut into pieces and rendered before being mixed with soup fat or roast drippings. These various types, which must be fresh and good, are placed over the fire to cook until well skimmed, then poured through a sieve to prevent the sediment from being included, and can thus be kept for a long time. When the fat is to be melted again for use, it should be scraped off on the underside to be completely free of whatever sediment may be present. This clarified fat (referred to as Claret) can be used in various ways, significantly saving on butter. Cakes and pastries turn out better when cooked in it rather than butter; fish also fries better in it. In a mixture of half butter and Claret, all kinds of bread, in cubes and slices, can be baked and it is used for food and cakes. Bread and flour for buns, puddings, and cakes can be baked in this mixture, but no roast drippings must be included, and a little more of it is used than of butter. Baking can even be done in Claret alone, but then the quantity must be somewhat increased."
Note on the Original Text
The recipe is composed as a flexible set of instructions, not a list of precise steps or weights. Proportions are variable: the focus is on thrifty use of leftovers and scraps, collecting and purifying fat as it becomes available—very much in line with oral tradition. Spellings such as 'Fedt', 'Tælle', and 'afskrabes' are archaic or specific to late 19th-century Danish and Norwegian. The term 'Claret' refers not to wine, but to a clarified (clear) state, showing a culinary vocabulary familiar to the readership. No exact temperatures or times are mentioned, as cooks were expected to use experience, sight, and smell.
Title
Skandinavisk-amerikansk kogebog (1884)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1884
Publisher
"Den Norskdanske boghandels" forlag
Background
A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.
Kindly made available by
Internet Archive
This recipe comes from an 1884 Danish-Norwegian cookbook published in Chicago, reflecting immigrant culinary traditions and the resourcefulness driven by 19th-century constraints. Nothing went to waste: every drop of animal fat had potential in the kitchen, whether for savory pies, breads, or even sweet pastries. At the time, commercial butter was expensive and sometimes unavailable, so cooks prepared 'claret' or clarified fat by saving the best drippings and rendering additional suet. This homemade clarified fat substituted for butter in both daily and festive baking, helping families economize and ensure food security. The recipe demonstrates the clever thrift and adaptability of cooks of the era.
Traditional kitchens would use a heavy-bottomed pot or pan (iron, copper, or enameled), a long-handled skimming spoon, and a fine-meshed metal sieve or linen cloth for straining. The clarified fat was stored in stoneware or ceramics, kept cool in cellars, ice boxes, or larders—a far cry from our modern refrigerators. Precise kitchen scales were rare; quantities were judged by eye or feel.
Prep Time
10 mins
Cook Time
30 mins
Servings
28
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- Skimmed fat from 1–2 quarts homemade broth or soup (beef, veal, or chicken), up to 7 oz
- 7 oz fresh cleaned raw beef suet (or other animal suet), chopped
- Optional: 3.5–7 oz collected pan drippings (fat only, no juices, unbrowned)
- Fine-meshed sieve or cheesecloth for straining
Instructions
- To make clarified cooking fat (Suppefedt or 'Claret'), collect the fat skimmed from the surface of your homemade stock or soup.
- This can include fat from either fresh or salted stock, as long as it is not overly salty.
- Also, you may use rendered fat from gentle roasting (not too browned or containing roasting juices) and trimmed raw or cooked beef suet – especially kidney fat, which is highly prized for its purity.
- Chop all collected fats into small pieces.
- Heat them gently in a pot to melt slowly, skimming off any impurities and foam that rise to the top.
- Once fully melted and bubbling, strain the fat through a fine-meshed sieve or cheesecloth, ensuring no sediment (solids or 'cracklings') passes through.
- Allow the clarified fat to cool, then store it airtight in a cool place; it will keep for some time.
- When reusing, scrape off any impurities from the underside of the stored fat before melting for use.
- This clarified fat is a versatile substitute for butter: use it alone or mixed with butter for frying fish, baking breads, cakes, and pastries.
- For baking delicate sweets, only use pure, unsalted fat (no roasted fat).
- You may need to use slightly more clarified fat than butter when substituting.
Estimated Calories
125 per serving
Cooking Estimates
You will spend a short time chopping and preparing the fats, and most of the time will be spent gently heating and melting the fat. The clarified fat is very rich, so a small amount goes a long way – the calories below are based on a 1-tablespoon (about 14g) serving.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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