Mince-Meat for Pies

Ingredients

• Two pounds of cold roast or boiled beef
• one pound of beef-suet
• two pounds of raisins
• one pound of currants
• six pounds of chopped apples
• half a pound of citron
• two pounds of brown sugar
• one pint of molasses
• one quart of boiled cider
• one pint of wine or brandy
• two heaping tablespoonfuls of salt
• one teaspoonful of pepper
• three tablespoonfuls of ground cinnamon
• two of allspice
• one of clove
• one of mace
• three grated nutmegs
• grated rind and juice of three lemons
• a cupful of chopped, candied orange or lemon peel

Method

1. 1

   Mix spices and salt with sugar, stir into meat and suet.

2. 2

   Add apples, cider, and other wetting, stirring thoroughly.

3. 3

   Lastly, mix in the fruit.

4. 4

   Fill and bake as in apple pies.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 118. The excerpt below is the record exactly as published.

Mince-Meat for Pies. Two pounds of cold roast or boiled beef, or a small beef -tongue, boiled the day beforehand, cooled and chopped ; one pound of beef- suet, freed from all strings, and chopped fine as powder ; two pounds of raisins stoned and chopped ; one pound of currants washed and dried ; six pounds of chopped apples ; half a pound of citron cut in slips ; two pounds of brown sugar ; one pint of molasses ; one quart of boiled cider ; one pint of wine or brandy, or a pint of any nice sirup from sweet pickles may be substituted ; two heaping tablespoonfuls of salt ; one teaspoonful of pepper ; three tablespoonfuls of ground cinnamon ; two of allspice ; one of clove ; one of mace ; three grated nutmegs ; grated rind and juice of three lemons ; a cupful of chopped, candied orange or lemon peel

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