3 cup apple pulp, some skins
1/2 large lemon with peel, ground
1 medium orange with peel, ground
1 cup seedless raisins, ground
1 cup seedless raisins whole
1 cup currants (or more raisins)
2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp cloves
3/4 tsp allspice (optional)
1/2 tsp salt (optional)
2 tbsp flour (or 1 tb arrowroot fl)
1/4 cup date sugar (optional)
1 1/2 tsp rum flavoring (optional)
Directions
Quarter and core apples, but do not peel. Grind in old-fashioned meat
grinder (food processor makes them too fine), using medium-coarse
blade. Remove seeds from lemon and orange, grind and add to apples.
Grind
1 cup raisins.
Mix all ingredients except rum flavoring in large bowl, stirring in
spices and flour, then date sugar if desired. Add flavoring and mix
again. Place in covered bowl or other container with tight lid;
refrigerate at least one week before using or canning. (1/2 inch head
space, boiling water bath 20 min for pints after water returns to
boil, longer for altitudes over 1000 ft.) If any jars fail to seal,
freeze for later use.
To freeze after refrigerating for the recommended week, place in clean
freezer containers or jars, leaving 1/2 inch at top. Cover with clean
lids and place in sharp-freeze section of freezer until frozen. Thaw
overnight in the refrigerator before using. Makes 1 quart, enough for
2 8-inch pies.
1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,
carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup
contains 7 mg sodium.
Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D.
Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by
Elizabeth Rodier Oct 93
Servings: 12 servings
Basic Sugarless Vegetarian Mincemeat Recipe brought to you by Recipe Ideas
Categories: Diabetic; Meat; Vegetable; Vegetarian
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into history, at least as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and desserts, something we still use today. Aspicius recounts how the early Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and dill. During the next few hundred years, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. However, it was during the nineteenth century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes common in their social group. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Basic Sugarless Vegetarian Mincemeat recipe.
