Pork Mince

Ingredients

• 1 head
• 1 heart
• 2^^ lbs tenderloin
• 3 lbs chopped apples
• 2 lbs seeded raisins
• 2 lbs currants
• % lb chopped citron
• 2 or 3 oranges
• 2 lbs sugar
• 1 tablesp cinnamon
• enough cider

Method

1. 1

   At pig killing time save 1 head, 1 heart, and 2.5 lbs tenderloin.

2. 2

   Wash and scrape the first two thoroughly and put on altogether and cook until perfectly tender.

3. 3

   Remove bones and grind fine in a meat chopper, add 3 lbs chopped apples, 2 lbs each seeded raisins and currants, 0.5 lb chopped citron, 2 or 3 oranges (grated yellow rind and chopped pulp, discarding seeds and white peel), 2 lbs sugar, 1 tablespoon cinnamon, and enough cider to make it as juicy as liked.

4. 4

   Cook in a granite kettle until the fruit is done.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 43. The excerpt below is the record exactly as published.

lbs seeded raisins, 4 lbs currants, 8 lbs sugar, 16 lbs chopped apples, 1 tablesp each allspice, nutmeg, cloves and cinnamon; any kind fruit juice or jelly — sweet pickle or canned fruit juice — to make 1 gal, and 1 qt cider or vinegar. Mix well, boil up once and put away in jars. This does not need air-tight sealing. Tie closely with paper and keep in a dark, dry, and cool place. — [Mrs. C. T. C. New Mex. MINCE AND LEMON PIES 69 Pork Mince At pig killing time save 1 head, 1 heart, and 2^^ lbs tenderloin. Wash and scrape the first two thoroughly and put on altogether and cook until perfectly tender. Remove bones and grind fine in a meat chopper, add 3 lbs chopped apples, 2 lbs each seeded raisins and currants, % lb chopped citron, 2 or 3 oranges (grated yellow rind and chopped pulp, discarding seeds and white peel), 2 lbs sugar, 1 tablesp cinnamon, and enough cider

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