Mince Meat
From The new home cook book, 1896
Serves 20
Presented as published in 1896. 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 new home cook book (1896), page 90. The excerpt below is the record exactly as published.
MINCE MEAT. Mrs. Higgins. Six pounds of beef and six pounds of apples, chopped fine ; four pounds of sugar, two of citron, three of raisins, three of currants, one of suet, two quarts of boiled cider, one-half cup of salt, two nutmegs, two tablespoons of ground cloves, two of allspice, two of cinnamon ; when used, enough sweet cider should be added to make the mixture quite moist. MINCE MEAT. Mrs. J. M. Durand. Two pounds of raisins, one of currants, one of suet, two and one-half of sugar, one-quarter of citron, one- eighth of cinnamon, two chopped pippins, three lemons
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Cook this with the app: pantry check, scaling, and the assistant.