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Mince Meat Pie

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my grandmother made the world's best mince meat pie for the holidays with

nuts. For all purposes, to me it tasted like raisin, had some nuts, etc. in it.

why did she call it mince meat? Being a little kid we did not question our grandma but to us it tasted like raisin. Can anyone explain the difference to me?

The winner might get grandma's recipe. (I'm sure she remembers at 96 years old).

thanks appreciate it.

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Old-fashioned mincemeat had meat in it. That's right, meat. Beef. Somewhere along the line, tastes must have changed and people started omitting the meat.

Here's a recipe for Old-Fashioned Mincemeat. This is just for the filling and, I'm sure, is enough for several pies.

2 lbs. lean beef, chopped

1 lb. beef suet, chopped fine

3/4 cup citron, chopped

1 lb. sugar

1/2 lb. brown sugar

3 lbs. apples, peeled & sliced

2 lbs. raisins

1 lb. currants

3 cups apple cider

Juice & zest of 2 oranges

Juice & zest of 2 lemons

1 cup maraschino cherries, chopped

1 cup molasses

1 tsp. salt

1/4 tsp. pepper

2 tsps. nutmeg

1 tsp. mace

1 tsp. cinnamon

1 tsp. powdered cloves

1 cup chopped almonds

1 cup chopped walnuts

Combine ingredients in a large pot or kettle and simmer 2 hours. To avoid scorching, use an asbestos pad on stove burner. Stir frequently. Cool and then freeze in freezer cartons, or ladle into sterilized hot canning jars, leaving 1/2 inch headroom. Process 20 minutes at 10 lbs. pressure in a steam-pressure canner.

You can tell this is a pretty old recipe by the reference to the asbestos pad. It also says that mincemeat improves in flavor as it mellows, and so is best if prepared at least two weeks before using.

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Guest riverview recipes

Thank you so much. That helps solve the mystery. Just reading your ingredients

I can tell this recipe is so yummy. I will have to check with grandma about the meat but the other ingredients sound similar. These old ones are the best !


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