Mince Pie Meat II
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 curated dish list: mince pie (confidence 0.75). "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
- ¾ lb. citron
- 1½ cups raisins
- 3 cups liquor
Method
- 5 cups chopped cooked beef 2½ cups chopped suet 7½ cups chopped apples 3 cups cider ½ cup vinegar 1 cup molasses 5 cups sugar ¾ lb.
- citron, finely chopped 2½ cups whole raisins 1½ cups raisins, finely chopped Salt Juice 2 lemons Juice 2 oranges 1 tablespoon mace ────────┬────────────────────────────── Cinnamon│2 tablespoons each Clove │ Allspice│ ────────┴────────────────────────────── 2 nutmegs grated 2 tablespoons lemon extract 1 teaspoon almond extract 1½ cups brandy 3 cups liquor in which beef was cooked Mix ingredients in the order given, except brandy, and let simmer one and one-half hours;
- then add brandy and shavings from the rind of the lemons and oranges.