cookbooks

Grandmother's Recipe For "mince Meat" Recipe

Grandmother's Recipe For "Mincemeat"

History and Fun Facts
There is something truly special about traditional recipes that have been passed down through generations. They carry with them a sense of history and nostalgia, connecting us to our ancestors and their culinary traditions. One such recipe is Grandmother's Recipe for "Mincemeat." It is a classic recipe that has stood the test of time, dating back to a time when people would use real meat in their mincemeat pies.

In the past, mincemeat pies were a popular dish, especially during the holiday season. The filling was a rich and flavorful mixture of cooked beef, suet, apples, raisins, currants, and a variety of spices. Over time, the use of actual meat in mincemeat pies has become less common, and the recipe has evolved to include more fruit and sweet ingredients.

Nowadays, many people choose to use vegetarian suet or omit the suet altogether, making the recipe suitable for vegetarian and vegan diets. Despite these variations, the essence of Grandmother's Recipe for "Mincemeat" remains the same – a delectable mixture of fruits, spices, and other delightful ingredients that create a rich and flavorful filling for pies.

Recipe:

Ingredients:
- 5 pounds of cooked beef, finely chopped
- 10 pounds of tart apples, chopped into coarse bits
- 2 pounds of suet, finely chopped
- 2 pounds of large blue raisins, seeded
- 2 pounds of dried, cleaned currants
- 1/2 pound of finely-shaved citron
- 2 tablespoonfuls of cinnamon
- 1 tablespoonful of cloves
- 1 tablespoonful of grated nutmeg
- 1 small tablespoonful of salt
- 1 pint of baking molasses
- 1 pint of brandy or cider (boiled down)
- Juice of 1 orange or lemon (optional)

Instructions:
1. The day before preparing the mincemeat, boil the 5 pounds of beef until it is well-cooked. Once cooked, finely chop the beef into small pieces.
2. In a large bowl, combine the finely chopped beef, chopped tart apples, finely chopped suet, raisins, currants, and finely-shaved citron.
3. Add the cinnamon, cloves, grated nutmeg, and salt to the mixture. Mix everything well to ensure the spices are evenly distributed.
4. Pour in the baking molasses and the boiled down brandy or cider. Stir all the ingredients together until they are well-combined.
5. If desired, add the juice of 1 orange or lemon to give the mincemeat an extra hint of citrus flavor.
6. Place all the ingredients in a large preserving kettle and heat the mixture through on low heat. Allow the flavors to meld together for about 10-15 minutes.
7. Once heated through, transfer the mincemeat into clean glass jars. Make sure to seal the jars properly to preserve the mincemeat for future use.
8. Store the jars in a cool, dark place until you are ready to use the mincemeat in your favorite pie recipe.
9. When baking pies with the mincemeat, you can always add more cider if the consistency needs to be adjusted.

Similar Recipe Dishes:
Grandmother's Recipe for "Mincemeat" is primarily used as a filling for mince pies, a traditional dessert commonly enjoyed during the holiday season. The rich and flavorful mincemeat pairs perfectly with a buttery pastry crust, creating a delightful treat that is enjoyed by many.

Some variations of mincemeat pie include the addition of other fruits such as cherries, apricots, or candied peel. Additionally, some recipes may include chopped almonds or walnuts for added texture and flavor. These variations add a unique twist to the classic mincemeat pie while still capturing the essence of the traditional recipe.

Another popular dish that uses mincemeat is the mincemeat tart. Similar to mince pies, mincemeat tarts feature a buttery crust filled with the sweet and spicy mincemeat mixture. The smaller size of the tarts makes them perfect for serving at parties or as individual desserts.

Regardless of how you choose to enjoy it, Grandmother's Recipe for "Mincemeat" is a true treasure that continues to bring joy and nostalgia to those who relish this classic dish.

Vote

1
2
3
4
5

Viewed 1825 times.


Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"zweibach"
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls