Mince Meat

Name: Mince Meat
Yield: 14 servings
Ingredients: four pounds apples; two pounds meat; three-fourths pound butter and suet; one and one-fourth pounds brown sugar; two tablespoons cloves; three tablespoons mace; one and one-half pints grape wine; one-fourth pound citron; one and one-half pounds raisins; one-fourth pound currants; one pint French brandy

From The Twin-city housewife, 1920

Serves 14

Recipe by Mrs. T. B. Douthit.

Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 75. The excerpt below is the record exactly as published.

Mince Meat Four pounds apples, two pounds meat, three-fourths pound butter and suet mixed, one and one-fourth pounds brown sugar, two tabie- spoons cloves, three tablespoons mace, one and one-half pints grape wine, one-fourth pound citron, and one and one-half pounds raisins; one-fourth pound currants, one pint French brandy

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