Traditional mincemeat contained meat, fresh fruit (mostly apples), dried fruits such as raisins and currents, spices, and alcohol, which helped preserve it. Mock mincemeat has no meat, but some of the recipes include suet, which is beef or sheep fat. If you are a vegetarian, perhaps you could substitute a vegetable fat if you wanted to try one of these recipes.

Click on this link if you’d like to read the post on making traditional mincemeat.

INFORMATION BELOW FROM 1800s COOKBOOKS

MINCEMEAT FOR LENT
Boil a dozen eggs quite hard and chop the yolks very fine. Chop also a dozen pippins* and two pounds of sultana raisins. Add two pounds of currants, a pound of sugar, one tablespoon powdered cinnamon, one teaspoon beaten mace, three powdered nutmegs, the juice and grated peel of three large lemons, and half a pound of citron* cut in large strips.

Mix these ingredients thoroughly, and moisten the whole with one pint white wine, one-half pint rose-water, and one-half pint brandy. Bake it in very nice paste*. These mince pies may be eaten by persons who refrain from meat in Lent.

*pippin – a red and yellow dessert apple.

*citron – a large fruit similar to a lemon, but with flesh that is less acidic and peels that are thicker and more fragrant. The rind preserved in sugar is also called citron.

*paste – crust or dough, like for pies. 

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MINCE PIES WITHOUT MEAT
Pare, core, and mince six pounds of apples, shred three pounds of fresh suet*, and stone* and mince three pounds of raisins. Add one-fourth ounce each of mace and cinnamon, plus eight cloves, all finely powdered. Then add three pounds of the finest powder sugar, three-fourth ounce of salt, the rinds of four and the juice of two lemons, one-half pint of port, and one-half pint of brandy.

Mix well together and put the ingredients into a deep pan. Prepare four pounds of currants, well washed and dried, and add them when the pies are made, with some candied fruit.

*suet – the hard white fat on the kidneys and loins of cattle, sheep, and other animals, used to make foods including puddings, pastry, and mincemeat.

*stone – to remove the stones of fruit, such as the seeds in raisins and plums. 

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MOCK MINCEMEAT

• 1 lb. of apples
• 1 lb. of stoned raisins
• 1 lb. of currants
• 6 oz. of citron peel
• 3 oz. of blanched almonds
• 1/2 lb. butter

Chop the fruit up very finely, add the almonds cut up fine, warm the butter and mix well with the fruit. Turn the mincemeat into little jars, cover tightly, and keep in a dry and cool place.

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MOCK MINCEMEAT No. 2

• 1 1⁄2 cups chopped apples
• 1⁄4 cup raisins seeded and chopped
• 1⁄4 cup cranberries chopped
• 1⁄4 cup currants
• 1 tablespoon citron shredded
• 1⁄4 cup beef fat melted
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon mace
• 1⁄4 teaspoon clove
• 3⁄4 cup brown sugar
• 1⁄4 cup vinegar
• 1⁄2 cup coffee

Mix in the order given and let stand a few hours before using. (Fills one large pie.)

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MOCK MINCEMEAT No. 3

• 3 finely rolled soda crackers*
• 1 cup well-washed currants
• 1⁄2 cup stoned raisins
• 1⁄2 cup finely cut citron
• 1⁄2 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1⁄2 grated nutmeg
• 1⁄2 teaspoonful salt
• 1 tablespoonful butter
• 1⁄2 cup sugar
• 1⁄2 cup molasses
• 1⁄2 cup brandy or wine
• the juice of 1 orange and a little grated rind
• the juice and grated rind of 1⁄2 lemon
• 1⁄4 pound dried apples

Wash and stew the dried apples till tender. Add the 1⁄2 cup sugar and sufficient boiling water to make 3 cups stewed apples; set aside to cool. Then mix them first with the rolled soda crackers, by degrees with all the other ingredients and use as directed for pies. This recipe is sufficient for 3 medium sized pies or 2 large ones. A good plan is to leave a small opening in the center of the upper crust and when the pies are done, pour a little brandy into it.

*soda crackers – soda crackers are similar to saltine crackers, but larger and perforated into four crackers that could be broken apart.

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MOCK MINCE PIE

2 cups suet
8 apples
8 crackers
1 cup sugar
1 cup molasses
1-1/2 cups corn syrup
2 cups cider
1/2 cup vinegar
1 lb. raisins
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon salt

Force the suet and apples through a food chopper or chop them in a chopping bowl. Crush the crackers with a rolling pin and add them. Add the sugar, molasses, corn syrup, cider, vinegar, raisins, spices, and salt.

Cook together very slowly for about 1 hour, stirring to prevent burning. If more liquid is required, add cider or some other fruit juice, or, if these are not available, add plain water. Fill the lower crust of the pie with this mixture, cover with the top crust, and start baking in a hot oven*, gradually lowering the temperature and continuing to bake for 40 to 50 minutes.

*hot/quick oven – about 400-450 degrees Fahrenheit.

GREEN TOMATO MINCEMEAT

• 1 1⁄2 cups green tomatoes chopped
• 1 1⁄2 cups apples chopped
• 3⁄4 cup raisins seeded and chopped
• 1 cup brown sugar
• 1⁄4 cup beef fat melted
• 2 tablespoons vinegar
• 1⁄4 cup water
• 3⁄4 teaspoon cinnamon
• 1⁄2 teaspoon mace
• 1⁄4 teaspoon clove
• 3⁄4 teaspoon salt
• 1⁄2 cup jelly, fruit syrup, or grape juice

Mix and cook slowly for one hour. (Fills two pies.)

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The Pie and Pastry Bible is your magic wand for baking the pies, tarts, and pastries of your dreams—the definitive work by the country’s top baker.

More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries

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Click on this link if you’d like to read the post on making traditional mincemeat.

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Do You Like Mincemeat Pies? If So, With Meat or Without? Please Leave a Comment Below.

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