Jewish or Kosher Mincemeat
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.
Associated with Jewish by a tradition spanning countries: Jewish (confidence 0.6). "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
- Two quarts of finely chopped apples
- One cup of finely chopped citron
- One cup of finely chopped apricots
- Two cups each of seedless raisins
- One cup of finely chopped shelled almonds
- One cup of corn oil
- One and one-half tablespoons of cinnamon
- One teaspoon of cloves
- One teaspoon of nutmeg
- One teaspoon of allspice
- One-half teaspoon of ginger
- One teaspoon of salt
- One quart of cider
- One pound of brown sugar
- One cup of molasses
Method
- Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups.
- Place in a large bowl and add Two quarts of finely chopped apples, One cup of finely chopped candied orange peel, One cup of finely chopped candied lemon peel, One cup of finely chopped citron, One cup of finely chopped apricots, Two cups each of seedless raisins and currants, One cup of finely chopped shelled almonds, One cup of corn oil, One and one-half tablespoons of cinnamon, One teaspoon of cloves, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of ginger, One teaspoon of salt.
- One quart of cider.
- One pound of brown sugar, One cup of molasses.
- Stir to dissolve, then bring to a boil and cook for fifteen minutes.
- Pour over the mincemeat and mix thoroughly.
- Fill into crocks or jars and store as for ye olde-tyme mincemeat.
- When storing mincemeat either in crocks or in jars, cover with salad oil, about one-quarter inch deep, to exclude air.
- Use a good grade of salad oil.
- This makes it unnecessary to use liquor for keeping the mincemeat.
- The bride housewife who is planning a Thanksgiving dinner for "just us two" frequently finds herself in a dilemma.
- Turkey is much too large for her and chicken hardly appeals to her for this day.
- However, below are some suggestive menus for a Thanksgiving dinner for two.
- Celery Radishes Oysters on the Half Shell Planked Squab Spiced Grape Jam Baked Sweet Potatoes Creamed Onions Endive Salad Russian Dressing Individual Mince Tarts Coffee Cheese and Crackers Nuts and Raisins Grilled Oysters Celery Fillets of Flounder, Piedmont Guinea Hen, Marie Cranberry Jelly Candied Sweet Potatoes Cauliflower Coleslaw Pumpkin Tarts Coffee Cheese Nuts and Raisins Shrimp Cocktail Celery Olives Roast Squab Duckling, Currant Jelly Creamed Mashed Potatoes Peas Lettuce Pimento Dressing Mince Turnover Coffee Cheese and Crackers Nuts and Raisins