Mincemeat (real meat) #2
20 pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef [lean & chopped] |
| 2 | pounds | Suet [chopped] |
| 3 | pounds | Brown sugar |
| 2 | cups | Molasses |
| 2 | quarts | Cider |
| 3 | pounds | Currents |
| 4 | pounds | Raisins [seeded] |
| ½ | pounds | Citron [chopped] |
| 2 | quarts | Apples [sliced & peeled} |
| 1 | quart | Brandy |
| 1 | tablespoon | Cinnamon |
| 1 | tablespoon | Mace |
| 1 | tablespoon | Clove [powdered] |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Allspice |
| 2 | teaspoons | Salt |
Directions
1) In a large kettle, combine the beef, suet, brown sugar, molasses, cider, currents, citron and raisins, cooking slowly over low heat `til the sugar and citron melt... 2) Add the prepared apples to the mincemeat and cook until the apples are tender... 3) Add the remaining ingredients and stir `til well mixed.
Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer cookbook published in 1896 retyped by Fred Goslin in Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120