Quick Mincemeat

Name: Quick Mincemeat
Yield: 2 servings
Ingredients: 1 cup chopped apple; 1 teaspoon cinmamon; 1/2 cup seeded raisins, chopped; 1/2 teaspoon powdered cloves; 1/2 cup currants; 4 nutmeg, grated; 1 cup butter; 1 tablespoon molasses; 1 teaspoon salt; 1 tablespoon boiled cider; 1 cup sugar; 1 cup chopped, cooked meat; 2 tablespoons fruit jelly

From Boston Cooking-School cook book, 1896

Serves 2

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.

QUICK MINCEMEAT 1 cup chopped apple 1 teaspoon cinmamon | V cup seeded raisins, chopped Y% teaspoon powdered cloves | Y cup currants 4 nutmeg, grated 4 cup butter lg teaspoon mace 1 tablespoon molasses 1 teaspoon salt 1 tablespoon boiled cider Stock to moisten | 1 cup sugar 1 cup chopped, cooked meat 2 tablespoons fruit jelly

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