Mincemeat

Ingredients

• 4 pounds lean beef
• 3 pounds currants
• 2 pounds beef suet
• 1/4 pound finely cut citron
• Baldwin apples
• 1 quart grape juice or cooking brandy
• 3 quinces
• 1 tablespoon cinnamon and mace
• 3 pounds sugar
• 1 tablespoon powdered clove
• 2 cups molasses
• 2 quarts cider
• 4 pounds raisins, seeded
• 1 teaspoon pepper
• Salt to taste

Method

1. 1

   Cover meat and suet with boiling water and cook until tender.

2. 2

   Cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed.

3. 3

   Chop meat fine and add it to twice the amount of finely chopped apples.

4. 4

   The apples should be quartered, cored, and pared previous to chopping.

5. 5

   Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked reduced to 1/4 cup.

6. 6

   Heat gradually, stir occasionally, and cook slowly 2 hours; then add grape juice or brandy and spices.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 261. The excerpt below is the record exactly as published.

MINCEMEAT 4 pounds lean beef 3 pounds currants 2 pounds beef suet V4 pound finely cut citron Baldwin apples 1 quart grape juice or cooking brandy 3 quinces 1 tablespoon cinnamon and mace 3 pounds sugar 1 tablespoon powdered clove 2 cups molasses 2 grated nutmegs 2 quarts cider 1 teaspoon pepper 4 pounds raisins, seeded Salt to taste

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