{"id":5910,"slug":"canned-minced-meat","title":"Canned minced meat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Three pounds of boiled beef","one pound of beef suet","three pounds of brown sugar","one-half peck of apples","two pounds of raisins","one pound of currants","one pound of citron","one grated nutmeg","one tablespoonful of powdered mace","allspice and cinnamon to suit the taste","boiled cider (enough to make a thick batter)"],"ingredients_norm":["boiled beef","beef suet","brown sugar","peck of apple","raisin","currant","citron","nutmeg","powdered mace","allspice and cinnamon to suit the","boiled cider"],"steps":["Chop the meat, suet and apples, slice the citron fine, and mix all together with the seasoning.","Pour on enough boiled cider to make a thick batter.","Heat it thoroughly and put into one quart glass jars.","Seal while hot, and set away in a cool dark place."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w106:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"87e621d3465f4eeeab8331c054ccf53dcb372eef3a30b06c180f45428e71cb73","created_at":"2026-08-02T16:47:44Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-minced-meat"}