Questions about Edible Fats in Europe

Reference code: FOL.QUES/38
Level of description: Series
Title: Questions about Edible Fats in Europe
Scope and content: "Replies requested by mid-August to enable Professors Bringéus and Wiegelmann to report on this subject to the international conference to be held in Budapest, Hungary, at the end of September 1974.
The period covered by the reply should be taken as the first quarter of the 20th century (i.e. about 1900-1925); the social and functional framework is the domestic use of edible fats amongst the rural population (and not in the households of the higher classes or of professional cooks)."

1. Which fats (bacon fat, lard, olive oil, other edible oils, butter fat, dripping, margarine, etc.) were used:
A. on weekdays.
(1) for cooking vegetables?
(2) for preparing salads?
(3) for frying potatoes?
(4) for spreading on bread or eating along with bread?
B. for baking fancy cakes for festival occasions?
2. Which fats were avoided during Lent?
Please name the common types of fat for each purpose in the first column, name the less common fats used in the second column, and put a tick in the third column if the dish was not common in your area.