Yield: 20 pints
| Measure | Ingredient |
|---|---|
| 1 pounds | Beef [for stewing] |
| 2 cups | Water [boiling] |
| 1 teaspoon | Salt |
| 4 cups | Apples [chopped] |
| ½ pack | Raisins [seeded] |
| 1 pack | Raisins [unseeded] |
| 1 cup | Orange peel [grated] |
| 1 cup | Citron |
| ½ pounds | Suet [chopped] |
| 1 cup | Molasses |
| 1 cup | Sugar |
| 2 cups | Coffee [prepared strong] |
| 1 cup | Cider (or fruit juice) |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| ½ teaspoon | Cloves [ground] |
| ½ teaspoon | Allspice |
1) Simmer beef in water and salt `til very tender, drain & reserve stock and chopped meat. 2) Combine in a large kettle the meat, the remaining ingredients, and 1 cup of the beef stock, stirring over low heat `til thoroughly mixed. 3) Continue cooking over low heat for about 2 hours or most of the liquid is absorbed, stirring occasionally during cooking and more often as mixture thickens.
Source: Ms. Cindy Hazelton Clayton NY from an original Fannie Farmer Cookbook that was published in 1896 retyped by Fred Goslin in Watertown NY on Cyberealm Bbs home of KOOKNET @ (315) 786-1120