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
We can read the history of `recipes` far back into ancient history, in fact as far as early Egypt, and possibly even further than that. Interesting though that is, sadly, these old recipes were just very simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. He also tells us how the Roman cooks used a wide range of aromatic flavors, including many that are still in use today like bay, mint and asafoetida. Later on, there were a couple of books which appeared in the 14th Century ; one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from Arab cooking, such as basil and coriander. These new foods and tastes was responsible for an eruption in books on cooking, some of which still exist in private collections. For the next few years, the rich and powerful families of the West strove to lay on the most exotic meals, and as a consequence, cooks and their recipe collections were greatly in demand. However, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, cookery books are starting to become popular mostly as a result of more people being able to read, people having more spare time and being a little richer. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Basic Sugarless Vegetarian Mincemeat recipe.
