Mince Meat

Ingredients

• 1 qt raw chopped beef
• 1 pt chopped suet
• 2 qts chopped apples
• 1 qt cider
• 1 pt thick boiled cider
• i/^ pt molasses
• 1 pt liquor
• 1 pt brown sugar
• 1 tablesp cinnamon
• 1 tablesp allspice
• 1 tablesp nutmeg
• 1 tablesp salt
• V2 tablesp cloves
• seeded raisins in abundance

Method

1. 1

   To 1 quart raw chopped beef, add 1 pint chopped suet, 2 quarts chopped apples, 1 quart cider, 1 pint thick boiled cider, 0.5 pint molasses, 1 pint liquor, 1 pint brown sugar, 1 tablespoon each of cinnamon, allspice, nutmeg, and salt, and 0.5 tablespoon cloves.

2. 2

   Boil together two hours, except apples and raisins, which should be added the last half hour.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 42. The excerpt below is the record exactly as published.

Mince Meat I 'j To 1 qt raw chopped beef, add 1 pt chopped suet, 2 qts ' chopped apples, 1 qt cider (sweet or sour), 1 pt thick boiled ; cider, i/^ pt molasses, 1 pt liquor in which the meat was cooked, j 1 pt brown sugar, 1 tablesp each cinnamon, allspice, nutmeg, j and salt, V2 tablesp cloves; also seeded raisins in abundance. \ Boil together two hours, except apples and raisins, which ; should be added the last half hour. If liked add butter to these i pies when baking them. — [Mrs. J. C. McC, Vt. j Mince Meat 11 To 2 pts lean boiled beef chopped fine, add 4 pts tart apples, 1 pt sweet apples, 1 pt molasses, 1 pt boiled cider, % pt vinegar, 1 lb each seeded raisins and currants, I lb brown sugar, 1 teasp each salt, allspice and cloves, 2 teasp cinnamon, 1 grated nutmeg, the grated rind of 1 lemon and 1 orange, and the juice of both. Mix thoroughly, bring to a boil, and set away in fruit cans. This will keep a long time. — [Mrs. M. A. B., Tenn. Mince Meat III To 4 lbs beef, cooked and chopped, add 3 lbs chopped suet, 8 lbs seeded raisins, 4 lbs currants, 8 lbs sugar, 16 lbs chopped apples, 1 tablesp each allspice, nutmeg, cloves and cinnamon; any kind fruit juice or jelly — sweet pickle or canned fruit juice — to make 1 gal, and 1 qt cider or vinegar. Mix well, boil up once and put away in jars. This does not need air-tight sealing. Tie closely with paper and keep in a dark, dry, and cool place. — [Mrs. C. T. C. New Mex. MINCE AND LEMON PIES 69 Pork Mince At pig killing time save 1 head, 1 heart, and 2^^ lbs tenderloin. Wash and scrape the first two thoroughly and put on altogether and cook until perfectly tender. Remove bones and grind fine in a meat chopper, add 3 lbs chopped apples, 2 lbs each seeded raisins and currants, % lb chopped citron, 2 or 3 oranges (grated yellow rind and chopped pulp, discarding seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and enough cider to make it as juicy as liked. Cook in a granite kettle until the fruit is done, being careful not to let it scorch. Have ready some glass fruit jars, pack the mince in these and seal while hot. Keep in a cool, dark, and dry place. This makes excellent mince pies, and just as good as any beef mince pie I ever tasted. — [Mrs. A. C, W. Va. Green Tomato Mince Chop fine, drain off the juice, and then measure 6 cups green tomatoes, add 6 cups sour chopped apples, 4 cups brown sugar, 2 cups molasses, V2 cup butter, 1^ cup vinegar, and 1 tablesp salt

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