By Suzie Faloon

Lard is a fat that is rendered from pork. It is sold as a white, thick substance and is full of saturated fat, which is unhealthy. It is also not kosher, as it comes from a pig. The fat has been used for years in frying and baking, and breaks down into liquid form when heated. When oil is substituted for lard, you will need a slightly smaller amount when measuring out the liquid.

Lard is a main component in old-fashioned pie crust.

Step 1

Calculate 7/8 of a cup of cooking oil per 1 cup of lard when preparing a recipe that calls for the rendered fat. The liquid-oil measurement is 1/8 cup less than the 1 cup of solid lard.

Step 2

Calculate the amount needed for a specific recipe by breaking the measurement down into 1-cup increments. For example, when a recipe calls for 2 cups of lard, deduct 2x1/8 cup, which equals 2/8 or 1/4 of a cup for the oil substitute. Substitute 1 3/4 cups of oil for 2 cups of solid lard.

Step 3

For small measurements, such as a tablespoon, teaspoon or 1/4 teaspoon, the same ratio applies. Remember to deduct 1/8 of the measurement for the oil substitute.