Mince Meat
From The Germantown D. A. R. cook book, 1907
Presented as published in 1907. 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 Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 3. The excerpt below is the record exactly as published.
MINCE MEAT Chop equal portions of beef, suet, apples, raisins, currants and brown sugar. Season with alspice, mace or any spices to your taste. Make a strong brandy toddy to cover it. If possible use beef tongue instead of beef. It makes the mince meat much richer. Add about half as many blanched almonds as the other fruits.
Cook this with the app: pantry check, scaling, and the assistant.