A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Mince-meat made by this recipe will keep all winter. For preserving mince meat, look for CANNED MINCE MEAT.
Preserved exactly as written in the original source
Cover closely in a jar and set in a cool place
Modern guidance to help you succeed with this vintage recipe
The combination of alcohol (sherry and brandy) and sugar creates an inhospitable environment for bacterial growth through osmotic pressure and antimicrobial properties, allowing the mincemeat to preserve for months. The beef suet provides fat that coats the fruit and spices, preventing oxidation and moisture loss. The long marination period allows flavors to meld as aromatic compounds from the spices dissolve into the alcohol and fat, creating a complex, unified taste profile.
This mincemeat MUST be made ahead—it requires a minimum of 2 weeks to mature before using in pies, though 4-6 weeks is ideal for full flavor development. The recipe yields enough for approximately 8-10 standard mince pies. Once mixed, it can be portioned into smaller sterilized jars for easier use.
Store in a sterilized, tightly sealed jar in a cool, dark place (ideally 50-60°F, such as a cellar or cool pantry). The mincemeat will keep for 3-4 months when properly stored. Check periodically for any signs of mold or fermentation. Once opened, store in the refrigerator and use within 2 weeks. If the mixture appears dry during storage, add a splash of brandy and stir well.
AI-generated tips from Chef Cecil's culinary database
This mincemeat MUST be made ahead—it requires a minimum of 2 weeks to mature before using in pies, though 4-6 weeks is ideal for full flavor development. The recipe yields enough for approximately 8-10 standard mince pies. Once mixed, it can be portioned into smaller sterilized jars for easier use.
Store in a sterilized, tightly sealed jar in a cool, dark place (ideally 50-60°F, such as a cellar or cool pantry). The mincemeat will keep for 3-4 months when properly stored. Check periodically for any signs of mold or fermentation. Once opened, store in the refrigerator and use within 2 weeks. If the mixture appears dry during storage, add a splash of brandy and stir well.
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