How To make Mincemeat
4 lb Sugar
4 Calf tongue; boiled
2 1/2 lb Suet
2 lb Raisins
2 lb Currants
1/2 lb Citron, finely chopped
1/2 lb Orange rind, candied; finely
-chopped 6 lb Apple; chopped
1 T Cloves
1 T Cinnamon
1 T Allspice
2 Whole nutmeg; grated
1/2 lb Almond, finely chopped
1 T Salt
4 Orange; rind & juice of
4 Lemon; rind & juice of
1/2 lb Lemon rind, candied; finely
-chopped 1 qt Brandy
2 qt Whiskey
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.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes : Culinary Arts Press, 1936
How To make Mincemeat's Videos
Mincemeat Recipe | Traditional mincemeat recipe, no cooking required | Vegetarian and Vegan Friendly
Traditional mincemeat recipe with Brandy and Rum, no cooking required. If Christmas is on its way, you should get preparing mincemeat. The recipe is ready and stored in a few minutes, and mincemeat is ready to use within 1 week - for best results use within 4 to 6 weeks. This is also an ideal pre-Christmas gift to your family and friends. This is a Vegetarian and Vegan friendly recipe.
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Homemade Mincemeat
This recipe is a lovely homemade mincemeat, made just in time for it to be used next month to make mince pies for Christmas. It is a delicous flavour and goes so well with a lovely shortcrust pastry.
Recipe:
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Scottish Recipe | Mince & Tatties
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Hello folks!
Tonight for tea I made traditional mince an’ tatties! Or minced beef in gravy and mashed potatoes :) We absolutely love this…and you’ll find this on the dinner tables of most families in Scotland at some point in the week! Such a delicious combination of flavours and textures. Pure comfort food and a big favourite in our house :)
Everything I used will also be listed below,
-Cheryl x
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What I used - Serves 3 - 4
460g (1 lb) Good quality steak mince or ground beef
1kg (2.5 lbs) Potatoes - I used Maris Piper potatoes (Use a floury potato good for mashing, not a waxy variety)
1 Large swede, turnip or rutabaga - peeled and diced into chunks
1 Large onion - finely diced
2 Large carrots - peeled and diced
300ml (10.5 fl oz) Beef stock (use what you need - you might not need all of it)
1 Tablespoon cornflour/cornstarch and 1 tablespoon cold water mixed together - Or use Bisto powder instead of the cornflour if you prefer
2 Knobs of butter (around 60g/2 oz)
A splash of cream
A splash of milk
A splash of vegetable oil
Salt & white pepper to taste
**I served ours with mashed swede, but garden peas or steamed cabbage also work great**
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How To Make Traditional Mincemeat
My Traditional Mincemeat recipe makes me feel like I'm back home in Ireland. This is the classic mincemeat recipe I grew up with, and you have to try it! Written Recipe:
Growing up in Ireland, a mince pie was a staple at any dinner or gathering around Christmas! A little pie filled with dried fruit, spices, a little booze, and sugar makes up the delicious filling that gets wrapped in a buttery pastry. Everything about it screams the holidays for me.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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Recipe:
#mincemeat #holidaybaking #biggerbolderbaking
Homemade Mincemeat~an Old Fashioned Recipe for Christmas tarts, pies & pastries!
Homemade mincemeat is a tradition around our home at Christmas time. This old fashioned recipe is full of fruit, peel, spices and so much more for tarts, pies and pastries!
Mincemeat Recipe:
In a large stock pot:
*Optional* 2 cups browned ground beef, lamb or venison
(I don't use meat in my recipe but it is traditionally used)
2 cups chopped beef suet
2 cups raisins
2 cups dried currants
6 cups grated apple (about 6 or 7 apples)
2 cups lightly packed brown sugar
2 cups granulated sugar
2/3 cups molasses
1 & 1/2 tsp's salt
2 tsp's ground nutmeg
2 tsp's ground cinnamon
2 tsp's ground cloves
8 ounces candied peel (about 1 cup)
3/4 cup apple cider vinegar
...Bring to a boil and cook for 10- 15 minutes.
Stir in:
1/2 to 1 cup brandy
Pack into jars and freeze or pressure can according to your pressure canner instructions.
Makes a little over 4 pints.
Recipe from:
The Laura Secord Canadian Cook Book
Homemade Pie Pastry Recipe:
Homemade Mincemeat Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Homemade Mincemeat. This is what I call a vegetarian Homemade Mincemeat recipe as it does not contain beef suet. It is made with a variety of fresh, dried, and candied fruits that are all stewed in a delicious mixture of butter, apple juice, dark brown sugar, rum, brandy, orange zest and ground spices. So easy to make and once you taste this rich, sweet, and spicy preserve you will never buy it again.
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