Two receipts to mark the occasion of George Washington’s 279th birthday.
George and Martha’s Favorite Mince Meat Pie
5 pounds beef, ground
1 pound beef suet, ground
2 pounds raisins
2 pounds currants
1 tablespoon cloves
2 tablespoons cinnamon
1 tablespoon ginger
1 tablespoon nutmeg
1/2 tablespoon salt
1/2 tablespoon pepper
4 cups sugar
1 lemon, juice and rind
1/2 poud citron peel
8 cups apples, chopped fine
Cook the ground beef and after it cools, add all of the other ingredients. Blend thoroughly and set aside.
Boil in a large saucepan:
1 quart apple cider
1 quart brandy
2 tablespoons butter
Pour over the other ingredients. When cool, pack in jars, or cover the bowl well and store in a cool dry place. Allow to stand for at least 24 hours before using to make pies. Will keep up to 6 months if canned in sealed canning jars.
Makes 8 – 12 pies.
George Washington had a definite weakness for mince meat pies. Martha found it well worthwhile to make up a large batch, for if planned wisely, it only had to be undertaken once each winter. She recommended not eating these pies at night before going to bed, if the eater valued his slumber.
Receipt from The Early American Cookbook Authentic Favorites for the Modern Kitchen by Dr. Kristie Lynn & Robert W. Pelton.
Washington Cake
Beat together 1-1/2 pounds of sugar, and three quarters of a pound of butter; add 4 eggs well beaten, half pint of sour milk, and 1 teaspoon of saleratus*, dissolved in a little hot water. Stir in gradually 1- 3/4 pounds of flour, 1 wine glassful of wine or brandy, and 1 nutmeg, grated. Beat all well together. This will make two round cakes. It should be baked in a quick oven, and will take from 15 to 30 minutes, according to the thickness of the cakes.
*use baking soda
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Paula Walton's 18th Century Home Journal 