Mincemeat without Brandy
From The universal cookery book, 1887
Keeps for two weeks in cold weather.
Presented as published in 1887. 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
Nutrition per serving
26537Calories
662 gProtein
3073 gCarbs
1118 gFat
Full nutrition (34 nutrients)
Calories26537 kcal
Protein662 g
Carbohydrates3073 g
Fiber78 g
Sugars2689 g
Total Fat1118 g
Saturated Fat631 g
Monounsaturated Fat367 g
Polyunsaturated Fat46 g
Omega-33.2 g
Cholesterol3802 mg
Sodium3061 mg
Potassium29258 mg
Calcium3510 mg
Iron115 mg
Magnesium1703 mg
Phosphorus8345 mg
Zinc157 mg
Copper9.3 mg
Manganese15 mg
Vitamin D2.7 mcg
Vitamin C1874 mg
Vitamin A6123 mcg
Vitamin E47 mg
Vitamin K290 mcg
Vitamin B620 mg
Vitamin B1273 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)9.3 mg
Niacin (B3)170 mg
Folate327 mcg
Choline2186 mg
Caffeine0 mg
Water10360 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 72. The excerpt below is the record exactly as published.
Mincemeat without Brandy. Take six pounds of beef from the shoulder, and boil fast for a few moments so as to seal up the pores of the meat ; then more slowly until quite tender, salting as if for table use. Allow it to simmer down as dry as possible without scorching, thereby saving all the juice of the meat. If this is not successfully done, use the liquor which is left, in the mincemeat. It must be perfectly cold before chopping. To every pint of meat take three cups of chopped apple. If the pies are preferred cold, use, instead of suet, two pints of melted butter ; otherwise, one- half the quantity of butter and one pound of finely chopped suet will do ; the juice of three lemons ; three pints of brown sugar (if this quantity does not sweeten sufficiently, add cautiously to suit the taste) ; three pounds of raisins, the largest of them cut in two and seeded ; two pounds of well-washed currants ; two gallons of sweet cider (if it has fer- mented, add another half-gallon, and boil in a gran- ite or porcelain kettle an hour and a half) ; two heaping teaspoonfuls of cinnamon, one level spoonful each of cloves and pepper, two small nutmegs, and, EDITOR'S DOUGHNUTS. 1 86 if citron is liked, one-half pound cut into small pieces
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