A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Will keep good all winter. Store in a cold place where it will not freeze, but keep perfectly cold.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
Four pounds of lean boiled beef chopped fine
twice as much of chopped green tart apples
one pound of chopped suet
three pounds of raisins, seeded
two pounds of currants picked over, washed and dried
half a pound of citron, cut up fine
one pound of brown sugar
one quart of cooking molasses
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mix thoroughly and warm it on the range until heated through
2
Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine
3
Put into a crock, cover it tightly and set it in a cold place where it will not freeze, but keep perfectly cold
4
Will keep good all winter
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
The combination of sugar, alcohol, and acid creates an inhospitable environment for bacterial growth through multiple preservation methods. The brandy and wine (containing 15-20% alcohol) act as natural preservatives, while the high sugar content from molasses, brown sugar, and dried fruits reduces water activity. The boiled cider contributes additional acidity and concentrated sugars. The suet's fat content seals the mixture and prevents oxidation, while the warm mixing helps dissolve sugars and distribute the alcohol evenly throughout, ensuring long-term stability without refrigeration.
Make Ahead
This is specifically designed as a make-ahead recipe. The mincemeat must be made at least 1-2 weeks before use to allow flavors to meld and mature. It will keep for 3-4 months when stored in a cold place (35-40°F) such as a root cellar, unheated pantry, or refrigerator. The flavors actually improve with age as the alcohol integrates with the fruits and spices.
Storage
Store in a tightly covered crock or glass jar in a consistently cold environment between 35-40°F. Do not freeze, as this will alter the texture of the fruit and fat. Check periodically for any signs of fermentation or mold on the surface. If a thin layer of liquid rises to the top, this is normal—simply stir it back in. The mincemeat can be portioned out as needed for individual pies throughout the winter season. Once opened and exposed to air repeatedly, use within 6-8 weeks for best quality.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
This is specifically designed as a make-ahead recipe. The mincemeat must be made at least 1-2 weeks before use to allow flavors to meld and mature. It will keep for 3-4 months when stored in a cold place (35-40°F) such as a root cellar, unheated pantry, or refrigerator. The flavors actually improve with age as the alcohol integrates with the fruits and spices.
Storage
Store in a tightly covered crock or glass jar in a consistently cold environment between 35-40°F. Do not freeze, as this will alter the texture of the fruit and fat. Check periodically for any signs of fermentation or mold on the surface. If a thin layer of liquid rises to the top, this is normal—simply stir it back in. The mincemeat can be portioned out as needed for individual pies throughout the winter season. Once opened and exposed to air repeatedly, use within 6-8 weeks for best quality.
