- 3 1/2 pint bowls of chopped meat
- 2 1/2 bowls of suet
- 3 bowls of raisins (half chopped)
- 2 bowls currants
- 1/2 pound citron (chopped very fine)
- 7 teaspoons even full of salt
- 4 teaspoons cloves
- 6 teaspoons cinnamon
- 5 teaspoons mace
- 3 nutmegs
- 4 bowls granulated sugar
- sweet cider
Three and a half pint bowls of chopped meat, two and a half bowls of suet, four bowls of apples, three bowls of raisins (half of them chopped), two bowls of currants, half a pound of citron (chopped very fine), seven teaspoons even full of salt, four teaspoons cloves, six teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls of granulated sugar; mix with sweet cider.
MRS. B. TRISTRAM.
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.