Mince-meat

Ingredients

• 7 pounds currants
• 3.5 pounds peeled and cored apples
• 5.5 pounds beef
• 3.5 pounds suet
• 0.5 pound citron
• 0.5 pound lemon peel
• 0.5 pound orange peel
• 5 pounds coffee sugar
• 2 pounds raisins
• 4 nutmegs
• 1 ounce cinnamon
• 0.5 ounce cloves
• 0.5 ounce mace
• 1 pint brandy
• 1 pint white wine

Method

1. 1

   Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet.

2. 2

   Chop each ingredient separately, very fine; put into large pan as they are finished, finally adding spices, brandy, and wine; thoroughly mix together; pack in jars; store in cold, dry place.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 54. The excerpt below is the record exactly as published.

mince-meat. Mince-meat. — 7 pounds currants,3V^ pounds peeled and cored apples, 5Mi pounds beef, 3Mj pounds suet, ^ pound each citron, lemon, and orange peel, pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon. Mi ounce each cloves and mace, 1 pint brandy, and 1 pint white wine. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet. Chop each ingre- dient, separately, very fine ; put into large pan as they are finished, finally adding spices, brandy, and wine; thoroughly mix together; pack in jars; store in cold, dry plaoe. This THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 29 mince-meat will keep from 12 to 18 mouths. The fruit should never be floured iu making mince pie. Mince-meat, 2. — 2 pounds currants, 5 pounds peeled and cored apples, 2 pounds lean boiled beef, 1 pound beef suet, \ pound citron, 2^ pounds coffee sugar

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