Mince Meat (No. 1)

Ingredients

• six pounds of beef
• two pounds nice beef suet
• four pounds of raisins
• five pounds of currants
• one pound of citron
• two ounces of cinnamon
• one of cloves
• one of ginger
• three nutmegs
• the juice and grated rind of two lemons
• one tablespoonful of salt
• one teaspoonful of pepper
• five pounds of sugar
• one quart of boiled cider
• one pint of currant or grape juice
• one pint of molasses
• two pounds of French prunes

Method

1. 1

   Boil beef in water, salt, and skim.

2. 2

   Let cool overnight, chop fine with suet, raisins, currants, citron, and apples.

3. 3

   Mix with spices, sugar, cider, juice, molasses, and prunes.

4. 4

   Simmer all day.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 82. The excerpt below is the record exactly as published.

MINCE MEAT. (No. 1.) Six pounds of beef (the round is the best piece). Put it on to boil in hot water enough to cover it; salt it and take off the scum as it rises; let it boil until tender, take from the fire, and let it stand over night to get thoroughly cold; pick bones, gristle, or stringy bits from the meat, chop very fine, mincing at the same time two pounds nice beef suet; seed and cut four pounds raisins, wash and dry five pounds of currants, slice thin one pound of citron, chop some tart apples; take one-third meat and two-thirds of apples, mix all the ingredients in a large pan, add two ounces of cinnamon, one of cloves, one of ginger, three nutmegs, the juice and grated rind of two lemons, one tablespoonful of salt, one teaspoonful of pepper, and five pounds of sugar, one quart of PIES. 139 boiled cider, one pint of currant or grape juice (canned when grapes are turning from green to purple), one pint of molasses, and if you have any syrup left from sweet pickles, add some of that; two pounds of French prunes

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