Rich Mince Meat

Ingredients

• Boil beef tongue until tender (pickled)
• two pounds of zante currants
• twelve large apples, chopped fine
• two pounds of suet, chopped fine
• two pounds of raisins
• four pounds of sugar
• the grated rind of one orange
• the juice of two oranges
• a cupful each of strawberry and raspberry jam
• a cupful each of strawberry and raspberry jam
• a cupful of quince preserves
• two cupfuls of strong, green tea
• three-fourths pound of citron, shredded fine
• two tablespoonfuls of ground cinnamon
• one tablespoonful of nutmeg

Method

1. 1

   Moisten it with the spiced vinegar from the sweet peach pickle jar, add the juice and grated rind of four lemons.

2. 2

   Mix all together well, and simmer slowly for three hours on the back of the range.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 82. The excerpt below is the record exactly as published.

EICH MINCE MEAT. (No. 3.) Boil beef tongue until tender (pickled); when cold chop it fine, and add to it two pounds of zante currants, twelve large apples, chopped fine, two pounds of suet, chopped fine, two pounds of raisins, four pounds of sugar, the grated rind of one and the juice of two oranges, a cupful each of strawberry and raspberry jam, a cupful of quince preserves, two cupfuls of strong, green tea, three-fourths pound of citron, shreded fine, two tablespoonfuls of ground cinnamon, one tablespoonful of nutmeg

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