Mince Pies

Ingredients

• four pounds of lean boiled beef when cold
• twice as much of chopped green tart apples
• one pound of chopped suet
• three pounds of raisins
• two pounds of currants
• one-half pound of citron
• one quart of cooking molasses
• two quarts of sweet cider
• one pint of boiled cider
• one tablespoonful of salt
• one tablespoonful of pepper
• one tablespoonful of mace
• one tablespoonful of allspice
• four tablespoonfuls of cinnamon
• two grated nutmegs
• one tablespoonful of cloves
• a pint of good brandy
• one pint of Madeira wine

Method

1. 1

   Chop the beef and mix with apples, suet, raisins, currants, citron, sugar, molasses, cider, boiled cider, and spices.

2. 2

   Warm it on the range until heated through.

3. 3

   Stir in brandy and Madeira wine when nearly cool.

4. 4

   Store in a cold place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 153. The excerpt below is the record exactly as published.

MINCE PIES. Four pounds of lean boiled beef when cold, chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, one-half pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoon- fuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine

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