Mince-Meat — A Winter's Supply

Ingredients

• Boil, until perfectly tender and well done, three pounds of the lean of fine beef
• Shred and mince two pounds of fresh beef suet
• three pounds of raisins
• three pounds of dried currants
• one pound of dried citron cut into small bits
• two dozen apples, peeled, cored and chopped fine
• the juice and grated rind of two lemons
• one nutmeg, also grated
• a teaspoonful each of mace
• cloves
• and cinnamon ground to powder
• two teaspoonfuls of salt
• three pounds of good brown sugar

Method

1. 1

   When cold chop fine.

2. 2

   Have ready seeded and cut into small pieces three pounds of raisins and three pounds of dried currants, one pound of dried citron cut into small bits and two dozen apples, peeled, cored and chopped fine.

3. 3

   Add the juice and grated rind of two lemons, one nutmeg, also grated, a teaspoonful each of mace, cloves and cinnamon ground to powder.

4. 4

   Lastly, two teaspoonfuls of salt and three pounds of good brown sugar.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 77. The excerpt below is the record exactly as published.

Mince-Meat — A Winter's Supply Boil, until perfectly tender and well done, three pounds of the lean of fine beef. When cold chop fine. Shred and mince two pounds of fresh beef suet. Have ready seeded and cut into small pieces three pounds of raisins and three pounds of dried currants, one pound of dried citron cut into small bits and two dozen apples, peeled, cored and chopped fine. Add the juice and grated rind of two lemons, one nutmeg, also grated, a teaspoonful each of mace, cloves and cinnamon ground to powder. Lastly, two teaspoonfuls of salt and three pounds of good brown sugar

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