How to Make Old Style Mincemeat

How to Make Mincemeat Mincemeat–commonly thought of as a traditional Thanksgiving dish–actually traces its roots back to Medieval times, when preparing meat with fruit and spices was one form of preservation. Early New Englanders would make large batches of mincemeat and store it in crocks sealed with a layer of lard for use over many months. Two Mincemeat Recipes: One Vintage, One for Modern Cooks Most modern versions no longer include meat, but here is an early New England receipt (or recipe), originally published in 1832 in Lydia Maria Child’s American Frugal Housewife and provided for reprint by Old Sturbridge … Continue reading How to Make Old Style Mincemeat

Homemade Mincemeat

Homemade Mincemeat: Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. Note: If storing longer than a week, stir … Continue reading Homemade Mincemeat

THE BEST MINCEMEAT COOKIES (PRIZE COOKIES)

THE BEST MINCEMEAT COOKIES (PRIZE COOKIES) Cook time: 10 Min  Prep time: 30 Min  Serves: ABOUT 6 1/2 DOZEN (SMALL ONES) Ingredients 1 c shortening 1 1/2 c sugar 3 eggs 3 c unsifted flour 1 tsp baking soda 1/2 tsp salt 1 1/3 c none such (borden) ready to use mincemeat or (1/2 of 27-oz jar) Directions 1. PRE HEAT OVEN TO 375F. IN LARGE MIXER BOWL, BEAT SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, BEAT WELL. STIR TOGETHER DRY INGREDIENTS: GRADUALLY ADD TO SHORTENING MIXTURE. MIX WELL. STIR IN MINCEMEAT. DROP BY ROUNDED TEASPOONFULS, 2 INCHES APART, ONTO … Continue reading THE BEST MINCEMEAT COOKIES (PRIZE COOKIES)