Mincemeat
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Sufficient for four pies.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 72. The excerpt below is the record exactly as published.
1 teaspoonful powdered cinnamon 2 large lemons 1 teaspoonful powdered ginger 4 apples ¥ teaspoonful grated nutmeg 14 lb. chopped candied lemon ¥% teaspoonful powdered allspice peel 1% teaspoonful powdered cloves 1 lb. currants 1 teaspoonful salt 134 cupfuls sugar Y% cupful seeded raisins Y% cupful chopped nut meats Extract juice from lemons and remove pips. Now put lemons into saucepan, cover with cold water, and boil until lemon feels quite tender. 134 Vegetarian Change water at least twice, drain and pound peel to a paste, add apples, cored, peeled and chopped, lemon peel, Crisco, currants, raisins, salt, spices, lemon juice, nut meats, and sugar. Put into a jar and cover. This mincemeat
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