Mincemeat: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Mincemeat: Cooking Wiki | |||
|titlemode=replace | |||
|keywords=#mincemeat #mincepies #vinegars #fermentation #mace #portionsperpersonlookup #brandy #nutmeg #wines #cinnamon #sugars | |||
|hashtagrev=12032020 | |||
|description=Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet | |||
}} | |||
<!-- /seo --> | |||
[[Image:Mincemeat.jpg|thumb|300px|right|Homemade mincemeat, containing, apples, beef, sugar, raisins, suet, molasses, vinegar and spices]] | [[Image:Mincemeat.jpg|thumb|300px|right|Homemade mincemeat, containing, apples, beef, sugar, raisins, suet, molasses, vinegar and spices]] | ||
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Mincemeat, and similar variants are found in the most of northern Europe, as well as the Americas. It is the classic filling for [[mince pies]]. It should not be confused with minced or ground meat. | Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Mincemeat, and similar variants are found in the most of northern Europe, as well as the Americas. It is the classic filling for [[mince pies]]. It should not be confused with minced or ground meat. | ||
==History== | ==History== | ||
English recipes from the 15th, 16th, and 17th century describe a mixture of meat and fruit used as a pie filling. These early recipes included [[vinegars]] and [[wines]], but by the 18th century distilled spirits, frequently [[brandy]], were being used instead. The use of spices like [[clove]], [[nutmeg]], [[mace]] and [[cinnamon]] was common in late medieval and renaissance meat dishes. The increase of sweetness from added [[sugars]], and those produced from [[fermentation]], made mincemeat less a savoury dinner course and helped to direct its use toward desserts. | English recipes from the 15th, 16th, and 17th century describe a mixture of meat and fruit used as a pie filling. These early recipes included [[vinegars]] and [[wines]], but by the 18th century distilled spirits, frequently [[brandy]], were being used instead. The use of spices like [[clove]], [[nutmeg]], [[mace]] and [[cinnamon]] was common in late medieval and renaissance meat dishes. The increase of sweetness from added [[sugars]], and those produced from [[fermentation]], made mincemeat less a savoury dinner course and helped to direct its use toward desserts. | ||
| Line 21: | Line 32: | ||
<td>8 ounces</td> | <td>8 ounces</td> | ||
</tr> | </tr> | ||
</table> | </table> | ||
| Line 31: | Line 42: | ||
* [[Mincemeat (2)|Our tested mincemeat recipe]] | * [[Mincemeat (2)|Our tested mincemeat recipe]] | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/mincemeat|#mincemeat]] [[Special:Search/mincepies|#mincepies]] [[Special:Search/vinegars|#vinegars]] [[Special:Search/fermentation|#fermentation]] [[Special:Search/mace|#mace]] [[Special:Search/portionsperpersonlookup|#portionsperpersonlookup]] [[Special:Search/brandy|#brandy]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/wines|#wines]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/sugars|#sugars]] | |||
</code><!-- /footer hashtags --> | |||
Revision as of 15:15, 16 January 2014
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet. Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place. Mincemeat, and similar variants are found in the most of northern Europe, as well as the Americas. It is the classic filling for mince pies. It should not be confused with minced or ground meat.
History
English recipes from the 15th, 16th, and 17th century describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegars and wines, but by the 18th century distilled spirits, frequently brandy, were being used instead. The use of spices like clove, nutmeg, mace and cinnamon was common in late medieval and renaissance meat dishes. The increase of sweetness from added sugars, and those produced from fermentation, made mincemeat less a savoury dinner course and helped to direct its use toward desserts.
How much does one cup of mincemeat weigh?
Estimated US cup to weight equivalents:
| Ingredient | US Cups | Grams | Ounces | |
| Mincemeat | 1 |
225 grams | 8 ounces | |
Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
We also have a generic conversion table and a portions per person lookup.
See also
Find recipes that contain 'Mincemeat'
#mincemeat #mincepies #vinegars #fermentation #mace #portionsperpersonlookup #brandy #nutmeg #wines #cinnamon #sugars