Ingredients:
- 4 pounds good boiled beef (one tongue is better)
- 1 pound suet
- 8 apples
- 2 pounds raisins
- 2 pounds currants
- 2 grated nutmegs
- 2 ounces ground cloves
- 1 pound citron cut fine
- 2 pounds brown sugar
- 2 Tablespoons salt
- 1 pint boiled cider
- baked pie crust
- grape jelly
- butter
- sugar
Preparation:
Chop fine four pounds of good boiled beef (one tongue is better), one pound suet, and eight apples; add two pounds of raisins (seeded), two pounds of currants, two grated nutmegs, two ounces ground cloves, one pound citron (cut fine), two pounds brown sugar, two tablespoonfuls salt, one pint boiled cider. This may be canned like fruit. When ready to bake pies, add a glass of grape jelly, diluted with water, a little butter, a few raisins, and sugar if needed.
MRS. R. H. JOHNSON.
Recipes 1894 Style |Pies 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
