{"id":6312,"slug":"mince-meat","title":"Mince meat","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pound of beef suet chopped fine","one pound of boiled beef cut in very small dices","one pound of seedless raisins","one pound of cleaned currants","one-half pound of seeded Sultana raisins","one-half pound of citron cut in very small dices","one pound of orange and lemon peel mixed and chopped fine","two pounds of chopped peeled apples","one ounce of ground cinnamon","one ounce of cloves, allspice, ginger and mace mixed","one pint of rum","one pint of brandy"],"ingredients_norm":["beef suet chopped fine","boiled beef cut in very small dice","seedless raisin","cleaned currant","sultana raisin","citron cut in very small dice","orange and lemon peel mixed and chopped fine","apple","ground cinnamon","allspice ginger and mace mixed","rum","brandy"],"steps":["Mix well.","Put in jars and keep in cool place.","Use as needed."],"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:w127:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"ae983378b903301d0283df1edec0ab3f94209bed9f6a10d1103835d8f672b9c4","created_at":"2026-08-02T16:50:21Z","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/mince-meat"}