Mince Meat for Pies

Ingredients

• 5 pounds of beef tongue, cooked and chopped fine
• 4s pounds of suet (be careful to remove strings)
• 2 pounds of raisins
• 2 pounds of cherry preserves
• 1 pound of damson preserves
• 1 pound of peach preserves
• 1 pound of pear preserves
• 1^ pounds of ginger preserves
• 1^ pounds of dried peaches, stewed
• 1 pound of citron
• 1 pound of currants
• 2 nutmegs
• 1 tablespoon of cinnamon
• 1 tablespoon of cloves and spices, mixed
• 5 pounds of white sugar
• 1 pint of sherry wine
• 1 pint of good whisky

Method

1. 1

   Mix thoroughly with sherry wine and whisky, and put in glass jars.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 54. The excerpt below is the record exactly as published.

MINCE MEAT FOR PIES (No. 2) Mrs. Henri/ C. Buckner 5 pounds of beef tongue, cooked and chopped fine, 4s pounds of suet (be careful to remove strings), 2 pounds of raisins, 2 pounds of cherry preserves, 1 pound of damson preserves, 1 pound of peach preserves, 1 pound of pear preserves, 1^ pounds of ginger preserves, 1^ pounds of dried peaches, stewed, 1 pound of citron, 1 pound of currants, 2 nutmegs, 1 tablespoon of cinnamon, 1 tablespoon of cloves and spices, mixed, 5 pounds of white sugar. Mix thoroughly with 1 pint of sherry wine and 1 pint of good whisky

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