Mincemeat
From Aunt Sammy's radio recipes, 1926
Mincemeat should be moistened with a little grape juice, orange juice, or left-over canned fruit juice.
Presented as published in 1926. 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 Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 21. The excerpt below is the record exactly as published.
1 pound citron. 1 pound almonds. 1 cup grape juice or cider. 4 teaspoons baking powder. 6 teaspoons cinnamon. 4 teaspoons cloves. 43^ teaspoons mace. teaspoons nutmeg. 83^ teaspoons allspice. 1 teaspoon salt. Prepare the fruit first. Chop the citron. Cut up the raisins and the nuts. Pick over the currants. Add enough of the flour to separate and coat the fruit. This will prevent it from sinking to the bottom of the pan in baking. Sift to- gether the remainder of the flour and other dry ingredients. Cream the butter. Add the sugar, then the egg yolks, and the dry ingredients, and grape juice or cider, alternately. Pour into greased tube pans lined with greased paper. Bake carefully in a very slow oven, since such fruit mixtures burn easily; or steam the fruit cake for 4 or 5 hours until it is cooked through, and then put it in a very slow oven to dry off. This will make about 8 pounds of fruit cake and should be baked in two or more loaves. 37 MINCEMEAT 2 pounds lean beef. 1 pound chopped suet. 4 pounds tart apples. 3 pounds sugar. 3 pounds currants. 2 pounds raisins. 1 nutmeg. 3^ teaspoon ground mace. 2 oranges. 2 lemons. Y2 pound citron. 1 tablespoon salt
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