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American cookbook, 1900
Page 118
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salt & pepper to taste; boil the whole for one quarter of an hour. Mince Meat. 1 lb of lean & tender beef parboiled, & when cold minced very fine; some prefer cold roast beef; mince also fine the same quantity of beef suet, & wash & dry by the fire 1 lb of currants, 1 lb of raisins, stoned & minced fine; 1 lb of good boiling apples, pared, cored & minced very fine; mix the whole well together, then add 1 lb of fine brown sugar, 1/2 oz of salt, one drachma each of cloves mace & nutmeg, all in powder & 1/4 lb each of citron & lemon peel (more may be used) all
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salt & pepper to taste; boil the whole for one quarter of an hour. Mince Meat. 1 lb of lean & tender beef parboiled, & when cold minced very fine; some prefer cold roast beef; mince also fine the same quantity of beef suet, & wash & dry by the fire 1 lb of currants, 1 lb of raisins, stoned & minced fine; 1 lb of good boiling apples, pared, cored & minced very fine; mix the whole well together, then add 1 lb of fine brown sugar, 1/2 oz of salt, one drachma each of cloves mace & nutmeg, all in powder & 1/4 lb each of citron & lemon peel (more may be used) all
Szathmary Culinary Manuscripts and Cookbooks
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