Thursday, December 5, 2019

Classic Toll House Mincemeat (1948)

Put through a food chopper using large blade:
  • 2 lbs cooked lean meat
  • 1 lb suet
  • 3 qts sour apples
Add:
  • 3 lbs raisins, chopped
  • 2 lbs currants, chopped
  • 1 tbspn citron, chopped
  • 3 oranges and 2 lemons, washed, grated, juice removed
Stir in:
  • 2-1/2 lbs sugar
  • 1 cup dark molasses
  • 2 tbspns salt
  • 2 tbspns cinnamon
  • 2 tspns nutmeg
  • 2 tspns mace
  • 2 tspns powdered clove
  • 1 tspn allspice
  • 1 quart beef broth
  • 3 cups boiled cider
  • 2 cups sour jelly or sweet pickle syrup
Simmer for 2 hours. Turn into sterile jars, and seal while hot. makes 8 to 9 pints.

More "Lost" Toll House Recipes
Toll House Rum Biscuits with Frosting (1948)
Toll House Christmas Almond Cake (1948)

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

No comments:

Post a Comment