Meatless 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.
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Ingredients
- Four pounds of apples
- One pound of peanuts
- One pound of dried apricots
- One pound of dried peaches
- One pound of suet
- One-quarter pound of candied citron
- One-quarter pound of candied orange peel
- One-quarter pound of candied lemon peel
- Two tablespoons of cinnamon
- One teaspoon of mace
- One teaspoon of ginger
- One teaspoon of allspice
- One teaspoon of cloves
- One teaspoon of salt
- One pint jar of grape
- One quart of molasses
- One quart of cider
Method
- Four pounds of apples, chopped fine, One pound of peanuts, chopped fine, One pound of dried apricots, chopped fine, One pound of dried peaches, chopped fine, One pound of suet, chopped fine, Two packages of seeded raisins, One package of currants, One-quarter pound of candied citron, chopped fine, One-quarter pound of candied orange peel, chopped fine, One-quarter pound of candied lemon peel, chopped fine, Two tablespoons of cinnamon, One teaspoon of mace, One teaspoon of ginger, One teaspoon of allspice, One teaspoon of cloves, One teaspoon of salt, One pint jar of grape or other preserves, One quart of molasses, One quart of cider, boiled for fifteen minutes.
- Mix thoroughly and then store in the same manner as for ye olde-tyme mincemeat.