Mince Meat
From The New century cook book, 1899
Serves 19
Presented as published in 1899. 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 century cook book (1899), page 139. The excerpt below is the record exactly as published.
Mince Meat. Four pounds raisins, two pounds currants, two pounds suet, one-half pound citron, eight pounds granulated sugar, ten pounds pared and cored greening apples, five pounds beef or tongue. Cook day before and leave in water until cold. One- iialf dozen lemons, boil, take out the seeds and chop. One quart boiled cider, one quart sweet cider, six and one-half tea- spoons ground cinnamon, three and one-half teaspoons cloves, one nutmeg, three or four teaspoons salt, or to taste. After preparing all ingredients, mix thoroughly and boil until suet and apples are cooked. This makes about nine quarts. Put into Mason's jars while hot, same as fruit. M. W. Mince Meat. Three pounds meat (about two and one-half bowls), four bowls chopped apples, two pounds raisins, one and one-half pounds currants, one pound suet, one-half pound citron, three and one-half pounds sugar (brown), two lemons (rind and juice), one tumbler molasses, two nutmegs, one ounce cinnamon, cloves and allspice, one large orange, pepper and salt to taste, cider, two cups meat liquor (stock). Mrs. A. G. Lane. Mince Pies. Four pounds beef boiled very tender, six pounds apples chopped fine, two pounds raisins, three quarts cider (new), one quart molasses, three pounds brown sugar, one-half pound suet, a little pepper, a large spoonful of salt, one ounce cinnamon, one ounce allspice, one ounce cloves
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