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Mock Mince Meat Without Meat
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Modern guidance to help you succeed with this vintage recipe
The combination of molasses, brown sugar, and vinegar creates a complex sweet-tart syrup that mimics the depth of traditional meat-based mincemeat through the Maillard reaction during baking. The acidity from the vinegar balances the sweetness while also acting as a preservative, extending shelf life. The water and molasses create moisture that keeps the filling from becoming too dry, while the sugar content acts as a natural preservative.
Once complete (assuming dried fruit and spices are added), this mock mincemeat can be made up to 2 weeks ahead. Store in an airtight container or glass jar in the refrigerator. The flavors will meld and improve over time. Bring to room temperature before using in pies.
Store the prepared mixture in an airtight container or sterilized glass jar in the refrigerator for up to 3 weeks. The high sugar and acid content acts as a preservative. If using in a baked pie, store the finished pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
AI-generated tips from Chef Cecil's culinary database
Once complete (assuming dried fruit and spices are added), this mock mincemeat can be made up to 2 weeks ahead. Store in an airtight container or glass jar in the refrigerator. The flavors will meld and improve over time. Bring to room temperature before using in pies.
Store the prepared mixture in an airtight container or sterilized glass jar in the refrigerator for up to 3 weeks. The high sugar and acid content acts as a preservative. If using in a baked pie, store the finished pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
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