Nut Mince-Meat

Ingredients

• 1 pound chopped Protose
• 3 pints chopped tart apples
• 3 cups seeded raisins
• 1/2 cup lemon juice
• 1 1/2 cups New Orleans molasses
• 1/2 cup nicely flavored dark molasses
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 or 2 teaspoonfuls salt
• 2 teaspoonfuls ground coriander seed

Method

1. 1

   When New Orleans molasses is used, the addition of a cup of strong No-Coffee or Caramel-Cereal gives a rich flavor and color.

2. 2

   When used with Granose Flakes, cook before serving.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 76. The excerpt below is the record exactly as published.

Nut Mince-Meat. — 1 pound chopped Protose, 3 pints chopped tart apples, 3 cups seeded raisins, chopped, x/2 cup lemon juice, \y2 cups New Or- leans molasses (or y2 cup nicely flavored dark mo- lasses, 1 cup brown sugar, and cup granulated sugar), 1 or 2 teaspoonfuls salt, and 2 teaspoonfuls ground coriander seed. When New Orleans molasses is used, the addi- tion of a cup of strong No-Coffee or Caramel-Cereal gives a rich flavor and color. When used with Gra- nose Flakes, cook before serving. *Vegetable Mince. — 5 cups chopped tart apples, 218 Healthful Cookery 5 cups minced Protose, i cup prune marmalade, 2 cups freshly boiled apple juice, 1 cup raisins, 1 cup rolled nut meats, 1 cup Meltose, ]/2 cup sugar. Mix the ingredients, and cook gently for three hours. If desired, a tablespoonful of pure Olive Oil may be added. A cup of Malted Nuts used in place of rolled nuts is an improvement. The quantities given are sufficient for five pies. Pumpkin Pie. — 1 1/3 pints stewed pumpkin, 1 quart milk, y2 cup sugar, 3 eggs. To prepare the pumpkin, cut it into halves, re- move the seeds, divide into moderately small pieces, and bake in the oven until thoroughly done. Then scrape from the shell, rub through a colander, and proceed as follows : For one and one-third pints of the cooked pumpkin use one quart of hot, rich, sweet milk. Add one-half cup of sugar and the well-beaten yolks of three eggs; beat well together, add the whites of the eggs beaten to a stiff froth, and beat thoroughly. Line pie-tins with a stiff cream paste, fill, and bake in a moderate oven till the pies are barely firm in the center, or till the custard is well set. Pumpkin Pie, No. 2. — For each pie take one- half pint of cooked pumpkin, a pint of rich milk, one third of a cup of sugar, and two eggs. Mix the Desserts 219 sugar and eggs, add the pumpkin, and lastly the milk, which should be hot, and beat all together with an egg-beater until very light. Fill the crust, and bake slowly. Pumpkin Pie without Eggs. — • il/2 pints milk, 2 scant tablespoonfuls flour, /2 cup sugar, 1^2 pints stewed pumpkin. Prepare the pumpkin as previously directed. For two medium-sized pies, heat a pint and a half of milk in a farina-kettle, and when scalding, stir into it two scant tablespoonfuls of white flour rubbed smooth in a little cold milk. Cook, stirring often, until it thickens. Add half a cup of sugar, or a little less of syrup, to a pint and a half of the sifted pumpkin, and after beating well together, stir this into the hot milk. Bake in an under crust; or, for three pies, take one quart and a cup of pump- kin, three fourths of a cup of sugar, two thirds of a cup of best New Orleans molasses, and three pints of hot milk. Beat all together thoroughly. Line deep plates with a cream crust, and bake an hour and a half in a moderate oven. *Lemon Pie. — 2 cups water, 1 cup sugar, 1/3 cup corn-starch, 3 eggs, 1/3 cup lemon juice

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