Dessert
Mince Pie Meat I
A classic 1910 sweet built around lbs. lean beef, with Farmer’s original method and page citation.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 4 lbs. lean beef
- 2 lbs. beef suet
- Baldwin apples
- 3 quinces
- 3 lbs. sugar
- 2 cups molasses
- 2 quarts cider
- 4 lbs. raisins, seeded and cut in pieces
- 3 lbs. currants
- ½ lb. finely cut citron
- 1 quart cooking brandy
- 1 tablespoon cinnamon and mace
- 1 tablespoon powdered clove
- 2 grated nutmegs
- 1 teaspoon pepper
- Salt to taste
Make it happen
Directions
- 1
Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat, and add it to twice the amount of finely chopped apples. The apples should be quartered, cored, and pared, previous to chopping, or skins may be left on, which is not an objection if apples are finely chopped. Add quinces finely chopped, sugar, molasses, cider, raisins, currants, and citron; also suet, and stock in which meat and suet were cooked, reduced to one and one-half cups. Heat gradually, stir occasionally, and cook slowly two hours; then add brandy and spices.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.