Yield: 20 pints
Measure | 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 |
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