Lard, probably. Or olive oil, if they were in the Mediterranean. Or goose, duck, or chicken fat.
As far as I could ever tell, most pre-modern recipes for fried things tend to more or less assume the locally-used cooking fat. It's only these days, really, that we've got access to the whole global array.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2019-12-21 07:18 pm (UTC)As far as I could ever tell, most pre-modern recipes for fried things tend to more or less assume the locally-used cooking fat. It's only these days, really, that we've got access to the whole global array.