The oils
| Oil | As the source prints it | Share |
|---|---|---|
| Olive Oil (virgin / refined / olive oil) | Olive oil · 40 parts | 40.0 % |
| Edible Tallow (beef/mutton dripping) | Tallow · 40 parts | 40.0 % |
| Coconut Oil | Cocoanut · 20 parts | 20.0 % |
How it is made
| Process | Full-boiled |
| Alkali | Not stated |
| Superfat | Not stated |
| Water | as the source states it |
| Iodine value | 54 |
| INS | 152 |
This is a boiled soap. A kettle soap has its excess alkali salted out and drawn off before framing, so the recipe states the alkali charged, never the alkali the bar keeps. Read as a modern cold-process recipe it would be lye-heavy.
What the numbers say
Hardness 43 29–54
Cleansing 15 12–22
Conditioning 51 44–69
Bubbly lather 15 14–46
Creamy lather 28 16–48
Computed from the fatty acids of the fats above. The bands are what the craft has settled on, not chemistry — a bar outside one is not wrong.
The source
E. G. Thomssen, Soap-Making Manual: A Practical Handbook on the Raw Materials, Their Manipulation, Analysis and Control in the Modern Soap Plant, D. Van Nostrand Company, 1922, p.68. Soap-Making Manual: A Practical Handbook on the Raw Materials, Their Manipulation, Analysis and Control in the Modern Soap Plant · read 2026-09-22