Holiday Mince-meat

Ingredients

• half and half boiled beef
• tongue
• juice and rind of three oranges
• quarter pound each candied orange
• and lemon peel
• three-quarters pound sweet almonds
• an ounce bitter almonds
• half teaspoon almond extract
• two teaspoons mace
• two pounds more sugar
• a tablespoon sweet cream

Method

1. 1

   Mix boiled beef and tongue with other ingredients.

2. 2

   Add juice and rind of oranges, candied peels, almonds, and almond extract.

3. 3

   Adjust sweetness with sugar or syrup.

4. 4

   Before baking, stir in sweet cream.

5. 5

   Let the mixture stand overnight for better flavor.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 421. The excerpt below is the record exactly as published.

Holiday Mince-meatf use half and half boiled beef and tongue with same proportions of other ingied* i^Asnr. 491 ientfl and add jaice and rind of three oranges, quarter pound each candied orange and lemon peel, sliced thin ; three-quarters pound sweet almonds and an ounce bitter almonds (weighed after shelling), blanched and chopped, and half teaspoon almond extract. Also omit two x:ftLtmeg8 and add teaspoon mace, and if the sjrrup is ob- jected to use instead two pounds more sugar. In baking, a table* spoon sweet cream

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