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English Mince Meat

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 5 lbs.
  2. raisins, seeded ────────────────────────┬────────────── 5 lbs.
  3. suet │finely chopped 5 lbs.
  4. apples │ 4 lbs.
  5. citron │ 1½ lbs.
  6. blanched almonds│ 5 lbs.
  7. currants 5 lbs.
  8. light brown sugar ½ teaspoon mace ½ teaspoon cinnamon 2½ cups brandy Cook raisins, suet, apples, citron, currants, and sugar slowly for one and one-half hours;
  9. then add almonds, spices, and brandy.