Mince Meat No. 2

Ingredients

• four pounds of lean meat or tongues
• two pounds of chopped suet
• seven pounds of chopped apples
• two pounds of currants, picked, washed and dried
• three pounds of stoned raisins
• one pound of citron chopped fine
• four pounds of brown sugar
• two chopped lemons, peel and all
• one-half ounce of mace
• one tablespoonful of cinnamon
• one tablespoonful of allspice
• one tablespoonful of cloves
• two tablespoonfuls of salt
• two oranges chopped fine
• enough cider to moisten

Method

1. 1

   Cook meat until tender, then add suet, apples, currants, raisins, citron, brown sugar, lemons, spices, and enough cider to moisten.

2. 2

   Cook all together for one hour.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 91. The excerpt below is the record exactly as published.

Mince Meat No. 2. Cook until tender, four pounds of lean meat or tongues, chopped very fine; then add two pounds of chopped suet, seven pounds of chopped apples, two pounds of currants, picked, washed and dried, three pounds of stoned raisins, one pound of citron chopped fine, four pounds of brown sugar, two chopped lemons, peel and all, one-half ounce of mace, one tablespoonful of cinnamon, one tablespoonful of allspice, one tablespoonful of cloves, two tablespoonfuls of salt, and two oranges chopped fine; add enough cider to moisten and cook all together for one hour

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