Mince Meat
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 61. The excerpt below is the record exactly as published.
a pound of seeded raisins, chopped fine, a pound of currants, a quarter of a pound of citron cut in thin slices, a tablespoonful each of powdered cinnamon, grated nutmeg and powdered cloves. Use enough sweet cider to make these ingredients very moist. Add a bowl of sugar and an even teaspoonful of salt. Let the mince meat
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