Monday, October 19, 2015

Pear Mince Meat (1965)

  • 4 quarts ground pears
  • 3 lemons, juice and grated rind
  • 1 lb lean stew meat, chopped
  • 1/2 lb suet
  • 2 lbs seeded raisins
  • 2 tbspns salt
  • 3 tspns, powdered cinnamon
  • 4 lbs sugar
  • 1 pint cider vinegar
  • 1 tspn ground cloves
  • 1 tspn ground allspice
Combine all materials and let stand for four hours.  Boil 20 minutes, stirring constantly.  Cover tightly and let stand overnight.

Boil again 20 minutes, and pack into pint jars. Process for 30 minutes.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. W.D. Hedleston, with note that recipe is "From the scrapbook of the late Mrs. W.D/ Hedleston."  Recipe was likely passed from earlier family generations.) 

More Southern Deliciousness from "Heirloom Recipes"

No comments:

Post a Comment