Mince Meat
From Machias Cook Book, 1899
This will make about five gallons.
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 Machias Cook Book (1899) by [name missing], page 23. The excerpt below is the record exactly as published.
MINCE MEAT. MINCE MEAT. 4 lbs. raw beef chopped fifye^ 2 lbs. raw suet chopped fine, 4 lbs. raw apples chopped fine, 2 lbs currants, 2 lbs. raisins, 2 lbs. cit- ron, 2 lbs. brown sugar, i quart m classes, i quart strawberry pre- serves, 2 quarts Cider vinegar, i pint sweet pickle juice, i pint raw cranbefrries chopped, i glass currant jelly, 3 oranges juice and rind, 3 lemons juice and rind, 4 ounces salt, 2 ounces spices, cinnamon, cloves, allspice, with a preponderance of cinnamon, 2 nutmegs, ^ ounce white pepper, 2 tablespoon fu Is powdered coffee. Mix dry part) with salt, that is meat, suet and spices. Then put in apples, then fruit, then liquor, then sugar and other ingredients. Mrs. Nellie Bryant, Minneapolis, Minn. MINCE MEAT. 2 lbs. well cooked meat, 4 quarts apples, quartered and cored, 3 cups brown sugar, 3 cups molasses, 2 cups vinegar, i lb. raisins, I cup butter, i ounce cinnamon, }i ounce cloves and allspice. Mrs. W. E. Gardner- -fl 1 t^^ MACHIAS COOK BOOK. MINCE MEAT. Boil meat until tender, (5 lbs. makes jnst 3 lbs. after boiled). When cold chop fine, add 2 Ib't. of finely chopped suet, mix with the beef, add a small 34 cup of salt, 6 lbs. of apples chopped fine, 4 lbs. raisins, 2 lbs. citron. Season to taste with cinnamon, mace, cloves and nutmeg ; add t4ie beef liquor cooked down to about 2 quarts. It wants enbugh liquor. to, make it soft. Heat liquor with I pint of molasses, 2 lbs. brown sugar, i cup of strawberry pre^ serve
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