Mince Meat
From The Carbon County cook book, 1926
Presented as published in 1926. 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 Carbon County cook book (1926), page 22. The excerpt below is the record exactly as published.
Mince Meat. 114 lbs. round steax, 10¢ worth suet, 2 pkgs. raisins, 2 pkgs. currants, double the amount with apples, 14 glass brandy, 1 quart jelly, 2 cups sugar, 3/4, cup vinegar, 1 spoon each ‘of allspice, cloves, nutmeg and a pinch of ginger
Cook this with the app: pantry check, scaling, and the assistant.