Mince Pies No. 2

Ingredients

• Two POUNDS of lean fresh beef, boiled and, when cold, chopped fine
• One pound of beef suet, cleared of strings and minced to powder
• Five pounds of apples, pared and chopped
• two pounds of raisins, seeded and chopped
• one pound of Sultana raisins, washed and picked over
• two pounds of currants washed and carefully picked over
• three-quarters of a pound of citron cut up fine
• two tablespoonfuls cinnamon
• one of powdered nutmeg
• two of mace
• one of cloves
• one of allspice
• one of fine salt
• two and a quarter pounds of brown sugar
• one quart brown sherry
• one pint best brandy

Method

1. 1

   Mince-meat made by this recipe will keep all winter.

2. 2

   Cover closely in a jar and set in a cool place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 216. The excerpt below is the record exactly as published.

MINCE PIES. No. 2. Two POUNDS of lean fresh beef, boiled and, when cold, chopped fine. One pound of beef suet, cleared of strings and minced to powder. Five pounds of apples, pared and chopped, two pounds of raisins, seeded and chopped, one pound of Sultana raisins, washed and picked over, two pounds of currants washed and carefulhj picked over, three-quarters of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of pow- dered nutmeg, two of mace, one of cloves, one of allspice, one of fine salt, two and a quarter pounds of brown sugar, one quart brown sherry, one pint best brandy

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