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Chris Pile
11-29-2018, 11:35 PM
OK, who here remembers eating real mincemeat pie - not this syrupy glop full of raisins they call mincemeat these days?

I was just a grade schooler, and during the holidays I remember watching my great-grandmother making real mincemeat - real minced beef and bacon, beef suet in little cubes, some raisins, apples, currants, cloves, and so on. It tasted fantastic - sweet and savory, with a kick from the cloves. She died when I was 13 or so, so it's been 50 years since I had real mincemeat pie.

Who out there has an authentic old time recipe for it?

Colgate Studebaker
11-30-2018, 05:59 AM
Chris, my mom (passed away in2001) used to make "real" mincemeat pies for the holidays and most in the family loved them. I couldn't develop a taste for them but my brothers and dad used to inhale them. My mothers cook book went to an unfriendly niece and it is extremely difficult to get any of mom's recipes. I'll see if I can acquire it for you but don't get your hopes up. Bill

Son O Lark
11-30-2018, 07:53 AM
There are numerous recipes on the internet for real mince meat. Just find the one closest to what you remember. You might have to tweak the ingredients. Some of the recipes are from the 1700's.

GTHawk
11-30-2018, 10:05 AM
OK, who here remembers eating real mincemeat pie - not this syrupy glop full of raisins they call mincemeat these days?

I was just a grade schooler, and during the holidays I remember watching my great-grandmother making real mincemeat - real minced beef and bacon, beef suet in little cubes, some raisins, apples, currants, cloves, and so on. It tasted fantastic - sweet and savory, with a kick from the cloves. She died when I was 13 or so, so it's been 50 years since I had real mincemeat pie.

Who out there has an authentic old time recipe for it?
This is from an old church cookbook:

Pastry: 1 1/4 c flour 1/2 c lard 1/2 t salt 4 T ice water

Filling: 3 pt apples (chopped). 1 pt lean ground beef. 1 lb suet (ground). 1/2 c grape wine.

1/4 lb candied orange and lemon rind 1 pt cider. 1 tsp each: cinnamon, cloves and salt
1 glass jelly 2 lbs seedless raisins. 1 lb currants 1/2 lb candied citron. 1/2 c vinegar. 1 lb sugar

Cook 20 minutes and can. Makes 10 pints of mincemeat. Line 9" pie pan with pastry; fill with mincemeat. Put on top crust. Bake in 375 degree oven for 30 minutes.

Not for just one pie but I'm sure you can adjust as needed.

skyway
11-30-2018, 11:49 AM
"pt" being pint, not part; yes?

GTHawk
11-30-2018, 02:42 PM
"pt" being pint, not part; yes?

:Yes. Small t teaspoon. Large T Table spoon. Good Luck.

Stude Shoo-wop!
11-30-2018, 03:23 PM
I remember the taste of mincemeat well. I had the opportunity to had some home-made with John Newman, a friend of mine and a proud expat from England. His mother, Mimi, came to visit and made the most wonderful pies. I asked her where she got them, and she told me that when she was a little girl living in India (when it was still a colony), she would watch her own mother make them for her servants and friends on special occasions. She's in her 90s now and she STILL works in taking care of the elderly!

55s
12-01-2018, 09:05 PM
My mom used to make it and let it ferment for months (perhaps a year) before it went into pies. She would make two large buckets of it, and it was wonderful. She was also a master pie crust maker. Unfortunately, we lost her before I had a chance to get the recipe. She also made an incredible deep dish butter tart pie. It had to be served a little cool, or the filling would escape. Served with ice cream, no less.

bhapner
12-03-2018, 04:45 PM
I don't recall ever having had real mincemeat pie. Sounds delish! Might try some for this Christmas.

bhapner

SusieQ
12-21-2018, 04:06 PM
Chris Pile, I have a recipe for it. But my gramma's had beef lard in it not beef. I have made this one and it is delicious.

Traditional Mincemeat

Makes 3 pounds (1.4 kg)
Mincemeat is a classic at Christmas, especially if you have any kind of British connection in the family. This version is simple but delicious, and can be used in pies, tarts, cookies or puddings. And don't skimp on the brandy -- it's essential to both the flavour and keeping power of the mincemeat. Suet is a pure, hard beef fat available from your butcher.
* 1/2 pound (225 g) firm apples
* 1/4 pound (125 g) suet
* 11/4 cups (310 mL) seedless raisins
* 3/4 cup (175 mL) dried sultanas
* 3/4 cup (175 mL) dried currants
* 3/4 cup (175 mL) mixed candied peel, minced
* 11/4 cups (310 mL) dark brown sugar
* 1 large orange
* 1 large lemon
* 3 tablespoons (50 mL) slivered almonds
* 1 tablespoon (15 mL) allspice
* Generous pinch of ground cinnamon
* Generous pinch of ground nutmeg
* 1/4 cup (60 mL) brandy
Seed and dice the apples (peeling them is optional).
Shred or mince the suet fine.
Grate the zest of the orange and lemon and reserve it. Juice the fruit and reserve.
Combine all ingredients except the brandy in a large heat-proof bowl. Stir very thoroughly. Cover with a clean cloth and refrigerate overnight to allow flavours to meld.
Pre-heat the oven to 225 F (120 C). Remove the cloth and cover the bowl tightly with tin foil. Place it in the oven and cook for 90 minutes.
Do not worry that the mincemeat will look as if it is drowning in fat. It is supposed to look like this. Let the mincemeat cool, stirring it from time to time, so that the fat coagulates and binds the fruit.
When the mincemeat is completely cooled, stir in the brandy. Pack the mincemeat into clean, dry jars and refrigerate or freeze until needed.