| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pies |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Suet;minced (or butter/marg) |
| 2 |
c |
Seedless raisins |
| 2 1/2 |
c |
Currants |
| 1 3/4 |
c |
Brown sugar |
| 1 1/2 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Mace or cloves |
| 1 1/2 |
ts |
Nutmeg |
| 3/4 |
ts |
Salt |
| 4 |
|
Apples, peeled, grated |
| 1 |
c |
Candied citron |
| 1 |
|
Lemon (rind and juice only) |
| 1 |
|
Orange (rind and juice only) |
INSTRUCTIONS
Makes 8 cups (not 8 servings)
Combine all ingredients in a large saucepan. Bring to a boil and simmer 5
minutes, stirring frequently. Refrigerate or freeze in recipe size
portions. (Dark or light raisins may be used in place of currants, and
ground cloves substituted for mace. ER)
Note: Processing mincemeat is recommended for long term storage 1-2 years.
Spoon into pint sealers. Process 30 minutes in a boiling water bath.
Source: Festive Favourites, TransAlta Utilities Shared by Elizabeth
Rodier, March 1993
From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried
apples soaked in water a few hours make a very fair substitute for fresh
apples in mince pies. Dried cherries and other fruit prepared with sugar
can be soaked 10-12 hours in a very little water and then both water and
fruit used instead of raisins. They will be much cheaper and will answer
very well. Economical housewives will often find hints like these very
serviceable.
From: ELIZABETH RODIER Refer#: NONE Conf: (1010) F-COOKING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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