Recipe Junkie's Note:
This recipe is from the Women's Day Encyclopedia of Cookery, Volume 7. My mother and I made this recipe for mincemeat pie a couple of years ago, and it was to die for! Not everyone likes mince pie, and I for one hated it as a kid. But this is so good! Cooking time does not include time for pie baking option.
My Private Note
Units: US | Metric
- 1 lb lean ground beef (top round or chuck)
- 5 cups firmly packed shredded peeled apples
- diced candied lemon peel
- diced candied orange peel
- 1 lb raisins (seeded or seedless) or 1 lb dried currant
- 1 large orange, juice and rind of, grated
- 1 lemon, juice and rind of, grated
- 1/2 lb finely ground beef suet, all skin removed
- 3 3/8 cups dark brown sugar
- 1 1/2 teaspoons salt
- ground allspice
- cinnamon, cloves
- 1 cup Bourbon or 1 cup brandy
- 1 cup rum or 1 cup sherry wine
- 1Simmer beef in 2 c water, covered for about 10 minutes.
- 2Put beef and broth in large kettle and add all other ingredients except liquors.
- 3Let come to a hard boil.
- 4Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
- 5Let cool.
- 6Then add spirits.
- 7Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
- 8Frozen it will keep up to 6 months.
- 9For Pie:.
- 10Fill pastry-lined pie pan with mincemeat.
- 11Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.
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Nutritional Facts for Make Your Own Mincemeat (From an 18th Century Recipe)
Serving Size: 1 (3185 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2127.5
- Calories from Fat 590
- Total Fat 65.5 g
- Saturated Fat 34.4 g
- Cholesterol 112.3 mg
- Sodium 1039.3 mg
- Total Carbohydrate 299.4 g
- Dietary Fiber 9.7 g
- Sugars 262.4 g
- Protein 27.9 g