Mince Meat for Pies

Ingredients

• 2 pounds raisins, seeded
• 2 pounds currants
• 4 pound mixed peel
• 4 pound mixed nuts, if desired
• 2 pounds of lean beef, cooked and minced
• 1 pound suet
• 5 pounds tart apples, chopped
• 3 teaspoons salt
• 1 tablespoon each Pure Gold allspice
• 1 tablespoon each cinnamon
• 1 tablespoon each mace
• 1 tablespoon each nutmeg
• 1 teaspoon cloves
• 3 cup lemon juice
• 3 cups orange juice
• 4 cups brown sugar

Method

1. 1

   Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add nuts.

2. 2

   Pack in jars and seal.

3. 3

   Let ripen at least one week.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 45. The excerpt below is the record exactly as published.

Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, 4 pound mixed peel, 4 pound mixed nuts, if desired, 2 pounds of lean beef, cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 teaspoons salt, 1 tablespoon each Pure Gold allspice, cinnamon, mace and nutmeg, 1 teaspoon cloves, 3 cup lemon juice, 3 cups orange juice, 4 cups brown sugar

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