Recipe by mollypaul
The original mincemeat. According to the cookbook, mincemeat pie was always served hot. From the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947
Top Review by sumwontoluv
As I have said: I am a mincemeat fanatic.
Before I joined food.com I prepared ALL the so called mincemeat recipes.
Having studied recipes that go back 200 years, I think I know what i am talking about.
Authentic mincemeat uses venison or some other hoofed game. (elk, caribou, moose)
For the purists beef is unacceptable.
It is nice that you tried to lend some weight to your recipe by giving a reference.
But look at the date: 1947.
Too soon onthe time line and too modern to be authentic to me.
But others might find this recipe useful.
I keep saying, the best mincemeat recipe posted here (although I consider it a short cut, it is a tasty shortcut) is Venison Mincemeat by Arootstook..
- 4 lbs beef, diced
- 2 lbs beef suet
- 2 lbs granulated sugar
- 2 lbs seedless raisins, chopped
- 1 lb currants
- 4 lbs apples, peeled and chopped fine
- 1⁄2 lb citron, minced
- 1⁄2 lb candied lemon peel, minced
- 1 orange, zest of, only, grated
- 2 lemons, zest of, only, grated
- 1 nutmeg, grated
- 1 tablespoon ground cloves
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1⁄2 cup orange juice (from the oranges you grated)
- 1⁄2 cup lemon juice (from the lemons you grated)
- 4 cups hard alcoholic cider
- 2 cups brandy
Directions See How It's Made
- Boil the meat and suet together until tender; drain and cool.
- Force through a food chopper (or quickly whirl in food processor).
- Mix all the remaining ingredients together except the brandy and cook for 90 minutes.
- Add the brandy, pour into sterilized jars within 1 inch of the top.
- Put on cap, screw band FIRMLY TIGHT.
- Process 25 minutes at 10 pounds pressure.
- Let canner cool and unlock before removing jars.