Fragment Mince-meat

Ingredients

• one pint chopped corned beef
• twelve ordinary sized potatoes
• pint bread-crumbs
• juice of four lemons
• pint each sugar
• pint each molasses
• pound raisins
• about three pints wetting

Method

1. 1

   Combine chopped beef, potatoes, bread-crumbs, lemon juice, sugar, molasses, raisins, and wetting.

2. 2

   Heat until scalding and add beaten eggs if desired.

3. 3

   Adjust thickness with water if necessary.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 422. The excerpt below is the record exactly as published.

one pint chopped corned beef, or remains of any cold meat will do, carefully removing all bits of skin, gristle and bone, and if very lean adding a little fat port, twelve or- dinary sized potatoes, scalded until softened, but not thoroughly cooked, and cnopped, pint bread-crumbs, and any bits of cake, dough- nuts, etc., chopped fine, juice of four lemons with the chopped pulp and a little grated rind, pint each sugar and molasses, or sweetening to taste, pound raisins, or dried currants and any "left-over" pre- serves at hand, or dried apule sauce, with spices to taste ; put all together over fire with cola cofiee, tea and a little vinegar — ^about three pints wetting

Cook this with the app: pantry check, scaling, and the assistant.