Quote:
Originally Posted by GuinnessStout  Umm what is a PODDLE of apples????
2 lbs raisins
3 lbs currants
1½ lbs lean beef
3 lbs beef suet
2 lbs moist sugar
2 oz citron
2 oz candied lemon peel
2 oz candied orange peel
1 small nutmeg
1 pottle of apples
the rind of two lemons, the juice of one
1/2 pint brandy
Stone and cut the raisins once or twice across, but do not chop them; wash, dry and pick the currants free from stalks and grit, and mince the beef and suet, taking care the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core and mince the apples; mince the lemon peel, strain the juice and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight. |
yum!
A pottle is a measurement term meaning 1.9 liters or half gallon. Like our bushel or peck I would think?
Mince meat pie is referring to how the meat is prepared... Sally help me on this... in uk and like countries ground beef is called minced beef.
I tell my students how cool it is that almost every country has a version of a meat pie... or meat patty. Even my former sil from Japan made a dish that was a pastry with meat in the middle.
My dh... who is very picky about food
.. makes me prepare a different meal for each part of the holiday season... Turkey for Thanksgiving, pork (cuban) for Christmas eve, this year we had an Italian dinner, Prime rib for New Years Eve, and of course black eye peas and the fixens for New Years Day!!