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Best Mincemeat

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Recipe

Best Mincemeat recipe

 

Yield

96 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
4 pounds sugar
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4 each calf tongue
boiled
*
2 ½ pounds suet
2 pounds raisins, seedless
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2 pounds currants
½ pound citron
finely chopped
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½ pound orange zest
candied, finely chopped
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6 pounds apples
chopped
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1 tablespoon cloves
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1 tablespoon cinnamon
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1 tablespoon allspice
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2 whole nutmeg
grated
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½ pound almonds
finely chopped
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1 tablespoon salt
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4 each oranges
rind and juice of
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4 each lemons
rind and juice of
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½ pound lemon zest
candied, finely chopped
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1 quart brandy
* Camera
2 quarts whiskey
*

Ingredients

Amount Measure Ingredient Features
1.8 kg sugar
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4 each calf tongue
boiled
*
1.1 kg suet
907.2 g raisins, seedless
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907.2 g currants
226.8 g citron
finely chopped
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226.8 g orange zest
candied, finely chopped
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2.7 kg apples
chopped
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15 ml cloves
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15 ml cinnamon
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15 ml allspice
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2 whole nutmeg
grated
* Camera
226.8 g almonds
finely chopped
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15 ml salt
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4 each oranges
rind and juice of
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4 each lemons
rind and juice of
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226.8 g lemon zest
candied, finely chopped
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0.9 l brandy
* Camera
2 quarts whiskey
*

Directions

Chop the calves' tongues very fine, add sugar, raisins, currants and citron.

Mix all together. Chop apples fine (do not mash) and add to calves' tongues.

Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly.

Pour over this the fruit juices and rind, the brandy and whiskey.

Put mixture into a crock with a lid.

Place a cloth over the top of the crock and put on lid.

Put in cool place for 3 weeks.

Then add more salt and spices if needed. Let stand at least 4 weeks before using.

When using as filling for pies, always bake between 2 crusts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 589746% from fat
 % Daily Value *
Total Fat 300g 461%
Saturated Fat 151g 756%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 1809mg 75%
Total Carbohydrate 277g 277%
Dietary Fiber 43g 174%
Sugars g
Protein 66g
Vitamin A 29% Vitamin C 1183%
Calcium 75% Iron 101%
* based on a 2,000 calorie diet How is this calculated?
 

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