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[personal profile] deliriumcrow
I found this today, after eating a slice of mincemeat pie that had no meat in it and came out of a jar. As opposed to the Nonesuch boxes my mother usually gets (they were out) that do contain meat, and more spices. So I wanted to see how it's supposed to be made, and it amuses me.

From the _Pictorial Review Standard Cook Book_ Copyright 1934 by Chester H Smith (it's got this fabulous black on dark green Art Deco cover that claims to be washable, and in the back a segment on how to read sewing patterns. I love it, even if the recipes are kinda weird.)



6 Cups cooked meat
3 quarts apples
1 1/2 cups suet
2 pounds brown sugar
1 1/2 cups molasses
3 cups seedless raisins
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon colves
1/2 teaspoon mace
1/4 cup salt
Broth
Cider
Orage and lemon juice, candied peel, etc.

To the chopped meat add the apples and suet--each put through a meat chopper. Then add the other ingredients, including the broth in which the meat was cooked and as much cider as is neded to moisten.

To this foundation add the juice and grated rind of a lemon and orange, and any odds and ends of jelly and jam; also candied orange peel and fruit, cut in bits, if possible; increase the quantity of fruit. adding a cup or so of thinly sliced citron, a package--or less-- of currants, and more raisins; the syrup remaining from sweet pickle is a particularly good addition; also that from canned fruits. Simmer three or four hours, taste and add more spices, salt, or sugar, if your own taste dictates; store in a large stone crock, or can in glass jars while boiling hot.

For convenience. Hamburg steak, run through the food chopper, may be used. Makes eight pints.

And that was exactly as it was phrased in my book. Who, may I ask, needs eight pints of mincemeat? I love the stuff, it done'st scare me at all though I know it should, but this recipe really makes me laugh. And I think I'm sticking with the Nonesuch boxes....

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