The oils
| Oil | As the source prints it | Share |
|---|---|---|
| Palm Oil | Palm oil · 20 parts | 20.0 % |
| Olive Oil (virgin / refined / olive oil) | Olive oil · 10 parts | 10.0 % |
| Edible Tallow (beef/mutton dripping) | Tallow · 50 parts | 50.0 % |
| Coconut Oil | Cocoanut oil · 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 | 44 |
| INS | 164 |
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 53 29–54
Cleansing 16 12–22
Conditioning 41 below 44–69
Bubbly lather 16 14–46
Creamy lather 37 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