Most people who have grown up in this country think that Thanksgiving and Christmas are not complete without the accompaniment of old-fashioned mince pie. There are so many variations of this rich, if indigestible, dainty, that the housewife who has not an inherited recipe may like to evolve one of her own.
New England mincemeat recipe (1914)
Three and one-half pounds of lean beef, round, and one pound of best kidney suet, finely minced and cooked together, slowly for four hours (use a double boiler or fireless cooker)
In a very small quantity of water; one peck of apples, cored, pared and chopped; two quarts of cider; four and one-half pounds of sugar; three pounds of seeded and chopped raisins; three pounds of washed currants; four tablespoonfuls of cinnamon; one teaspoonful each of cloves and mace; one tablespoonful of salt.
The advantage of this recipe is that it secures thorough cooking of the exact and avoids the strong flavor of molasses objected to by some mince pie experts.
This is a rich and delicious mincemeat, the recipe for which has been in use for over 100 years [as of 1917].
2 pounds cooked tongue (finely chopped)
1 pound of fresh beef suet (finely chopped)
4 pounds Baldwin apples – quartered, pared and cored before chopping
2 cups of thick honey
1 small cup of molasses
1 quart of cider
2 pounds of raisins, seeded and cut into pieces
1-1/2 pounds currants
1/4 pound of finely-shredded citron
1/4 teaspoon of paprika
2 ounces minced candied lemon peel
Salt to taste
1/2 tablespoonful of mixed ground cinnamon and mace
1 grated nutmeg
1/2 tablespoon of powdered cloves
1 pint of boiled cider
Mix together all ingredients.
Turn into a kettle, add half a cupful of liquor in which the tongue was cooked, and simmer for about one hour and a quarter.
Half an hour before it is cooked, stir in cinnamon and mace, nutmeg, powdered cloves and boiled cider.