Mince Meat
From The victory cookery book, 1918
Presented as published in 1918. 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 The victory cookery book (1918) by Peel, C. S. Mrs, page 53. The excerpt below is the record exactly as published.
Mince Meat Materials.—2 oz. chopped suet, 4 oz. chopped apples, fried in a little fat, the apple peels, 2 oz. baked parsnip, 2 oz. beetroot jam, 5 oz. mixed fruit, or currants, raisins and dates (elderberry flowers will give the raisin flavour), the boiled peel of a lemon, the boiled peel of an orange. Pass all these through a mincer and then add—a few drops of caramel, almond essence to taste, the juice of the orange and lemon, } oz. ground _ ginger, } oz. ground cinnamon, } oz. ground clove, +, oz. ground nutmeg.
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