| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cyberealm, Desserts, Meats |
20 |
Pints |
INGREDIENTS
| 4 |
lb |
Beef [lean & chopped] |
| 2 |
lb |
Suet [chopped] |
| 3 |
lb |
Brown sugar |
| 2 |
c |
Molasses |
| 2 |
qt |
Cider |
| 3 |
lb |
Currents |
| 4 |
lb |
Raisins [seeded] |
| 1/2 |
lb |
Citron [chopped] |
| 2 |
qt |
Apples [sliced & peeled} |
| 1 |
qt |
Brandy |
| 1 |
T |
Cinnamon |
| 1 |
T |
Mace |
| 1 |
T |
Clove [powdered] |
| 1 |
t |
Nutmeg |
| 1 |
t |
Allspice |
| 2 |
t |
Salt |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”