how many grams in a cup of lard?

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things people ask

• How do I measure a cup of lard accurately?
  Treat it like brown sugar. Soften the lard slightly so it's pliable but not melted, press it firmly into a dry measuring cup with the back of a spoon to push out air pockets, then level the top with a straight edge. Loose-spooning a cold, crumbly block can leave you 30-40 g short of the 226 g a packed cup should weigh.
• Can I substitute lard cup-for-cup with butter in a pie crust?
  Not exactly. The standard swap is 1 cup butter to 7/8 cup lard — lard is pure fat while butter is roughly 80% fat and 16% water, so cup-for-cup leaves the dough greasier and the crust greasy rather than flaky. Going by weight, use about 200 g lard in place of 226 g butter and add a tablespoon of water to compensate for the lost moisture.
• What kind of lard should I use for a cup of pie dough versus a cup for refried beans?
  Leaf lard — the fat from around the kidneys — is the one for pie crusts and biscuits because it's mild, white, and produces the flakiest layers. Rendered back fat or general-purpose lard carries more pork flavor and is what you want for a cup stirred into refried beans, tamale masa, or used as a frying medium where the savoriness is a feature, not a defect.

related conversions

• Lard: tablespoons to grams
• Lard: teaspoons to grams
• Lard guide