Mock Mincemeat

Name: Mock Mincemeat
Yield: 16 servings
Ingredients: 4 tablespoons cracker crumbs; 1 cup raisins, seeded and chopped; 1 1/2 cups sugar; 1/2 cup butter; 1 cup molasses; 2 eggs, well beaten; 1/2 cup lemon juice or vinegar; Spices

From Boston Cooking-School cook book, 1896

Serves 16

Presented as published in 1896. 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 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.

MOCK MINCEMEAT 4 tablespoons cracker crumbs 1 cup raisins, seeded and chopped 1% cups sugar Vg cup-butter 1 cup molasses 2 eggs, well beaten ¥ cup lemon juice or vinegar Spices

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