Hog's Head Mince Meat

Name: Hog's Head Mince Meat
Ingredients: Three pounds cooked head; two pounds raisins; one and one-half pounds currants; one-half pound citron; two quarts chopped apples; one ounce cinnamon; one-half ounce cloves; one-half ounce ginger; two nutmegs; one teaspoonful salt; one-half teaspoonful pepper; one pound sugar; one pint cider or juice from stewed fruit; one pint molasses; one pint syrup from sweet pickle; one tablespoonful butter; one tea cup brandy

From Durham cook book ..., 1921

This will keep through summer. One medium-sized hog's head will make this.

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 10. The excerpt below is the record exactly as published.

HOG'S HEAD MINCE MEAT. Three pounds cooked head ground in meat mill, tAvo pounds raisins, one and one-half pounds currants, one-half pound citron, tAvo cjuarts chopped apples, one ounce cinnamon, one-half ounce cloves, 14 USE DAN VALLEY SUPERLATIVE FLOUR Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed one-half ounce ginger, two nutmegs, one teaspoonful salt, one-half teaspoonful pepper, one pound sugar. Mix well. Heat in kettle the following: one pint cider or juice from stewed fruit, one pint molasses, one pint syrup from sweet pickle, one tablespoonful butter. When it comes to a boil pour it over the in- gredients in pan, mix well, then get it boiling hot, then if you have it, add one tea cup brandy

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