Recipes with Lard

Sønderjian apples from Tønder

Stir yeast out for approx. 38 degree warm milk. Share the eggs, the flowers in a bowl and the whites in another. Bring sugar into the egg yolks and stir into an egg scoop. Pist egg whites into a stiff mass. Add the egg nap into the yeast, milk and margarin

Løwtenspandekager

Wheat flour is stirred together with 3 egg yolks and 1 1/2 dl. lunet milk. In 1/2 dl. dissolve the yeast milk tempered, sugar, salt and cardamom. This is stirred into the dough, made to uplift 1 hour (make sure a good big bowl to salvage). The 3 egg whit

French swine leverpostej

The first five ingredients run twice through the mincer. Spices, potato flour and salt and pepper stir herein. A pâté kind well-lubricated with lard, forcemeat granted and pressed well. Eventually be Bay leaves. Cnivi put in the oven at 200 degrees vandbadv

Isay fritters

Whip white very stiff. Egg yolks, sour milk and soda also whipped together. And finally the whipped egg whites into. Apple slices will be best of all if they are fried in lard, other things can be used. Do not fill the holes up, since they raise a share. The r

Juledyr

Approach: the whole thing is mixed, rolled out on a countertop and plug out with molds. Decorate, if desired. with glaze after baking. Bake at 200 g. for they are light brown.

Feeling greasy bread (not filled)

Oily stirred with sugar. The raw whites in, and it all touched very well. Finally met mel and desiccated coconut. The dough thinly on a greased plate and bake at 200 degrees c. light brown alm. oven. Then cut it into oblong squares which are added togeth

Quack

The fat is melted and stirred with sugar. Spices and flour are added, and there have to thin water down with milk. The dough is rolled into thin rods, added cool a few hours. Cut as small nuts and bake on a well oiled plate. They are not very good at baking pa

Great-grandmother's North Sea fish cakes

The fish is chopped into a mincer. The other ingredients are added, with the exception of lard and margarine, as it is for frying. Melt ½ ½ margarine and lard in a frying pan. There must be so much fat that meatballs ca. have fat up to the middle. Save not