Victorian Mincemeat With Actual Meat
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- เผยแพร่เมื่อ 28 ก.ย. 2024
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CORRECTION: I said/wrote "1 heaping cup of sugar" but it should be a heaping 1/2 cup. Though more sugar won't be a bad thing.
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#tastinghistory #mincepies #christmas
Days before Christmas and so close to One Million Subscribers! Thank you all for your support.
You deserve all those subscribers max! I love your tone of voice and pleasant demeanor
We love your work Max ! You deserve it :)
I thought I WAS subscribed!!! I enjoy your shows, the first one being diet of the Roman legionary which I thought was both entertaining and educational. Keep up the good work!
And, here is a video on exactly what I told the family at the table when my girlfriends mother Esther served us mince meat pie. There were the letters "TM" cut into the pastry.
"What does TM stand for?"
"Either "'Tis Mince" or "Taint Mince" If you don't like mince, there is a 50% chance you will like this pie. :D
Esther and I are the only lovers of mince, so we each got half a pie to savour over the next few days.
We, and with that I mean you, have really come a long way.
To the next million! Cheers!
@@critical7401 Oh yeah, can't wait to see that hallmark 🤩
I love old laws that never get repealed. There is a story of a student back in the 1970s at some old English university (Oxford I think) who in the middle of his exam stopped writing and demanded a mug of ale and some bread and cheese. When asked why he thought he could demand such a thing, he produced a copy of some ancient by-law saying that all students could demand this during an exam. The examiners conferred and someone was sent to get it for him. Later he got a letter from the examiners board saying that he had failed the exam because, quoting another ancient by-law, "he had forgotten to wear his sword".
I reeeally hope this is a true story
Massachusetts has some odd laws: In Boston, duels to the death are permitted to take place on Sundays on Boston Common but only if the Gov attends and it's illegal to eat peanuts in church. Also, it is illegal to detonate a nuclear device in the city of Marlboro and a law in North Andover prohibits the use of space guns.
Aren't there less-ancient laws saying he can't carry a sword around Oxford whether he intended to or not? Can hardly fault him for breaking a university's bylaws in favour of the laws of the land.
@@Cara-39 The heck is a Space Gun?
@@judeirwin2222 This just in: Woman Declares War on Fun
This is how my grandmother made mincemeat pretty much exactly. I never touched it but my grandpa was all about that life every year for Christmas. I think it is oddly neat that my grandma's way of making it matches this, it kind of shows how things get passed down. She was born in 1929, so likely some elder in her life taught her how, and they would been from the victorian era. Neat!
Someone used to make moosemeat mince pies for church suppers; most people passed it up, but a bunch of people (I'm guessing all hunters) really enjoyed it.
My mom also made mincemeat like this. She was born in 1926, and I'm guessing she learned the recipe from her mother, who learned it from her mother, etc. I remember that it was delicious.
You really missed something. It’s delicious ♥️
@@Sh4peofmyheart my grandmothers one born 1900 and the other 1898. It’s so good.
My mother's recipe was similar, but she used ground venison instead of the moose.
The best mincemeat I ever had was an old neighbour of mine who kept her mincemeat for years and every year added another cup of brandy. It was magnificent.
Smart neighbor 🤣
@@TastingHistory Reminds me of the original State Fair movie with Jeanne Crain. Her mother ( played by Fay Bainter ) was a teetotaler, but her husband definitely was not. She grudgingly made the Christmas dish for the state fair exhibition, with a modest amount of alcohol. Unfortunately her husband Able (Charles Winniger) wasn't convinced his wife would honor her commitment, so he added his own jigger of rum on several (several times!) The upshot was, she won the ribbon, and all the judges were *very* happy to taste it all! Even though I loved the later edtion with Pat Boone (I'm a child of the 50's -60's) I love this original version the best.
@@kayerin5749 I was thinking about that movie as well.
@@kayerin5749 Didn't their kids add some as well? I liked that movie as well. Wasn't the daughter played by Jean Teirny (sp)?
This is what I grew up making. It’s called “friendship mince,” and we keep it in five gallon crocks.
My Grandma, who was born in London in 1886, taught my Mother how to make Christmas pudding and mincemeat. In both cases the fruit was put through a meat grinder so that everything blended together really well. Suet is still something that can be had here in Canada. You could probably ask your butcher for some, but remember to grind it well!
Even back in the early 1980's my mum still made mincemeat with beef suet (ie beef fat) in it. I miss both her and her mince pies so much.
I still have some of that in my cabinet right now from last year! It keeps for a long time due to how much booze I put in it though 😂. I do use beef fat from the butcher’s in it. Try to keep it more old school like that. Condolences on your loss though, hugs 💕
Chris...I know. Watching these
brings back memories of my Mother and all of the baking she
would do at Christmas. Isn't wonderful that we have those memories??
Mincemeat bought in the shops in the UK 8:17 still has suet in it - it's what makes it juicy.
You can buy it with a vegetarian version, but it's not as good.
Sorry for your loss! Two kinds of people in this world, those of us who've lost our mums & those who've no idea what's to come.
The holidays are very tough for me but so are lots of other things. You just want your mum to be there for everyday type things. Sorry my dear
Oh yay!! Last December I requested a mincemeat episode and you wrote back, saying it would have to wait till next Christmas season. You didn't forget. Here it is! 😊 I love your channel. I'd subscribe thrice more to get you to a million. 💗
It's a Christmas miracle!
I didn’t get a write back, but I asked for it as well. I am glad he did.
@@davidthedeaf
Yea
The tudors always look vaguely disappointed in their portraits
I appreciate their honesty
🤣 by the time the painter got to the face, they’d been sitting for hours.
I'd be disappointed too, if my dynasty only lasted three generations after everything I'd done to make an heir
This recipe was almost exactly what my grandmother prepared every fall right after the beef and hog butchering were completed on their farm. She canned the results, and made pies for the next year from the results.
Max Miller is an amazing and entertaining teacher because he brings his own genuine awe and curiosity to every topic he posts.
And although I'm not really a cook, the wonderful history and etymology keep me addicted to this great channel.
Something I've noticed is that, not only is max killing it with the historical aspects of these videos. But his delivery is just outstanding! Not only are these videos interesting. They're just fun to watch as well.
Accurate 🏵️🔥
He's a star, I wish him all the good things in life
"Featuring a mother giving her child a sip of wine" to the modern day Uncle giving you a sip of beer or your dad with a sip of Whiskey, some things never change...
Yup, child endangerment is timeless.
@@ErebosGR Wow, we jumped straight from "sip of wine" to "Call Child Protective Services!" pretty quick there.
My grandpa gave me a small glass of wine every Sunday and dipped a piece of Tuscan bread in wine for me and my cousins too.
@@RyanGaryLeTomo Exactly this :) I let my child taste wine, whiskey and beer as a youngster and she hated it. Now as a teenager she's still repulsed. I'm ok with this until she's 21!
Yeah I got a sip of wine bc I wouldn’t stop bugging my parents about having some. Gross as fuck, and then I never asked them again. Also if y’all have ever taken Catholic communion….
Not just Victorian, my Mum was a Scot and as kids when we had a "proper" High Tea she'd often do a big lattice topped tart with real mince
“If you ever read a recipe that begins ‘they’re safe to eat,’ make something else!”
We love you, man!🤣
Damn' good advice, too.
Also summed up last two years perfectly 😂😂 history really repeats itself...
My mom always makes a mincemeat pie for my dad at Christmas (none of the rest of us eat it). It was something that his family always had but instead of beef, they made it with minced venison.
I went to a wedding about 13 years ago between two people in their 90s. They told the story of how they'd met. Jim having been widowed twice, and missing some good home cooking, was shopping alone. He approached a woman and her friend and asked where he might find mincemeat. One of the women, Dorothy, took pity on him and directed him not only to the jar in question, but also to her home where she made him a pie, and they fell in love.
That's so cute 🥺💜
That mincemeat pie defense is just a turn-of-the-century Twinkie defense.
Properly made mincemeat last longer than any Twinkie you can't change my mind. XD
lol, it's probably outlawed in San Francisco
Congratz Max on closing in on one million subscribers. Can't wait to see you reach it!
Thank you 😊
i did living history for a time(nearly 10 yrs.), and your channel is SO fun. i can make a pound cake in a dutch oven, Max!! i really can. ive baked numerous types of pies the same way. and i chose to message you today, because not only is victorian my favorite era, but, my mother in law also made her own mincemeat. she used a pork roast. her mother however, used the pigs head. MIL used to say 'she boiled the snot out of it'. AND SHE MEANT THAT LITERALLY!! keep up the good work. love you to pieces for all youre doing for history!!!
Hello Mr. Max! It is December 2022 and I have just discovered your posts which are delightful because you make them so. My Victorian grandmother made mince pies with meat--beef or venison--and suet much like your original receipt which called for a pound of this and a pound of that which she canned. In the last ten years, I have made it with this recipe and found that rather than canning it can be frozen or even refrigerated with no ill effect. I know this recipe was her great-grandmother's so it must go back tot he Civil War. Thanks for your posts, those on the Titanic recipes were great fun and I note that you have replica dinnerware from that historic ship. Thanks again, your new fan, Edward.
the filling would get better the longer you leave it like a salami, a lot of these kind of heavy spiced fermented stuff was a way to preserve without a fridge but almost by accident they are also tastier because of the fermentation, like salamis that hang at room temp or cheese stored outside of a fridge just gets better, I do it
If anyone deserves to hit the million mark it's you, Max!
I'd so be here for this if any other dried fruit but raisins were used. Apricots and cherries sound like FAB substitutes. Live deliciously, Max!
Nobody will mind if you change the fruit, I promise 😄
I use apricots and dried cranberries in mine with either beef tongue or sirloin.
I used a huge combination of dried fruits and beef for my mincemeat. I also changed out the alcohol for other juice and it was really yummy
Try it with actual dried blackcurrants.
Craisins are nice too. And SOME raisins are nice.
"Ox tongue or roast sirloin...I know which one I'm choosing..."
Agreed, ox tongue is delicious. Fergus Henderson would approve!
It's a real "Mountain Dew or crab juice" dilemma.
I thought exactly the same XD
Although, I eat more pork tongue, ox tongue is a little expensive and big for one person ^^'
@@bigjohnsbreakfastlog5819 "EuAGH! I'll take the crab juice"
Ox tongue is tasty, but I find the texture a little odd! Makes a good sandwich!
@@bigjohnsbreakfastlog5819 I would consider trying crab juice as some sort of seafood sauce or gravy. It could be nice used that way
I love how much of what we consider beautiful, traditional Christmas items, be it food, decorations, carol's, caroling outfits and apparently even cards, came from the Victorian era.
Some American mincemeat brands (especially None Such, which is one of the more common brands of mincemeat) actually still use meat (generally just listed as beef) in their filling. Always double check the ingredient list for store bought mincemeat if you are feeding it to vegetarians.
That is probably the suet.
Vegetarians can eat apple pie. Mincemeat ought to be made right or it isn’t mincemeat.
Nonesuch carries meatless mince too.
To be fair pie crust usually has lard which vegetarians can't eat. And most mincemeats have lard as well. Mostly vegetarians know what they can and can't have just keep the ingredient list handy for them to check.
I made homemade mincemeat one year, and you're so right. Beef suet is hard to find! The grocers where I live are pretty stingy because they use the beef suet for some of their ground meat. I found a small mom & pop grocer who ordered a pound for me. Super cheap, too!
Beef suet seems much more of a British thing. We have a company called Atora who has two Suet products. I pop down to my local "Asda" and find them in the home-baking section.
One being a classic shredded Beef suet, the other being a vegetable suet, lord knows how it's achieved.
Supposed to be good for making Dumplings, the kind you boil in a stew.
@@SimonJ57 I am pretty sure you're right. We mainly use suet for ground meats like hamburger or even sausage. I know many of our big game processors use beef suet when processing deer and very lean game. It's sad, really. The mincemeat pie was labor-intensive but fun to make, and it received high marks from my step-dad (whose mother was from London)....though he preferred the jarred stuff because it's what his mom always used. Lol
@@SimonJ57 suet dumplings are amazing. A great winter comfort dish.
@@SimonJ57 I tend to use vegetarian suet in things like Christmas puddings and any other kind of suet pudding or pie. The end result is a not as rich as the beef variety, but it's a lot lighter and more digestible. And freshly made dumplings are the dog's wotsits!
@@SimonJ57 Atora Beef Suet is the canonical British suet - and as you say it makes very good dumplings. Surprisingly, I can very occasionally find it in Berlin!
My mother has made the “Mock Mincemeat” pie recipe from The Joy of Cooking every year for Christmas and Thanksgiving since 1987. Since 2011, I have made one as well, and we’ve had my uncle judge between them (except for last year obviously). It stands at 17-2 currently, not in my favor. I’m making my Christmas pie with more booze though this time…
"If in doubt, add more brandy" wise words from an elderly relation of mine, both of us from the country where mince pies originated. You can win anything if the judge loses the ability to stand up. Merry Christmas!
I've looked at that recipe myself when tempted to make mincemeat, but I'm always put off by the addition of crushed soda crackers. I'd much rather add butter. I mean, you need some fat to carry the flavours and cut the sugar a wee bit. Maybe try that? But make a test run first before the big showdown. And yes, I would at least double the amount of brandy. Good luck!
@@gwennorthcutt421 yes, I think that’s it, but I call it a few rude names when I take it out of the oven to be sure 😝
@@annas.770 when we were little my mom never put brandy in the pie. The soda crackers are a pretty minor addition, and I think they kind of just serve as a binder, it kind of blends in with everything else. I’ve forgotten them before with no major I’ll effects. I will try adding some butter on my next run, just to see how that works… I wonder if maybe giving the apples a bit of a sauté in some butter before adding the cranberry juice….
I’m going to have to make 2 pies. My plan for next weekend is set.
I once saw an elderly lady open an oven, slide out the rack, and pour 2 fingers of bourbon over the pecan pie she was baking. Then, and then only did she move the pie to the countertop. The odor of toasted nuts, fiery heated bourbon and caramelized sugar was truly divine.
I have always made mincemeat as my mother, grandmother, and great-grandmother did (of Scottish descent on all sides) with lean meat (beef and/or venison) roasted in a slow oven in apple cider and minced, suet, apples, golden raisins, candied citron and lemon peel, a little sugar and salt, and all the spices you wish. I use cinnamon, cloves, ginger, nutmeg , mace, and allspice. It’s much moister than your recipe, because there is nearly twice the minced apple to the minced meat, and the remainder of the roasting cider is incorporated.
I do both open and double crust pies, as well as miniature tarts, which in a good homemade crust are the perfect amuse-bouche.
I grew up in good Scots Protestantism, which (by the time they reached Michigan) precluded spirits, but I’m willing to be persuaded.
I absolutely prefer using a combination of currants with the raisins, but both currants and mace are increasingly difficult to find.
Sounds delicious
This is also the way my grandmother and mother made mincemeat.... however, what I'm asking is, would you please make Eccles cakes? My mother in heaven had always looked for a recipe for them and I would like to make them with my sisters in her memory. Love your shows! Thank you
I've been making "real" mincemeat for many years, with venison when I can get it, but I cook mine for about an hour before storing it in 1 qt freezer bags. 4C makes a pie, but lately I've been making tarts instead. I should mention that mincemeat, if cooked first and if sherry and brandy are added, does not really freeze and small amounts can be spooned out when desired. Also, for those who find it funny that people who won't eat a slice of mince pie will gobble it down when mixed in to other things, please try adding it to muffin and pancake batter; also to your favorite brownie recipe.
Made mincemeat cookies a few days ago. Cannot recommend it enough!
My grandmother used to make her mincemeat with venison. Usually a family friend would offer her the neck from the deer if they had a successful hunt. That was the preferred part of the dear as the meat would be pretty much in shreds after it was cooked and thus very easy to chop up. (No sense using perfectly fine steaks and roasts for something like that) I started making mincemeat when I was in high school and I would use green tomatoes along with a little suet rather than meat.
My grandma used to have my family over for Christmas dinner every year, and every year she'd make mincemeat tarts. I'm pretty sure they were meatless, although I do distinctly remember her mentioning using suet. She isn't able to do this anymore, and I've been thinking a lot about her and these tarts lately. Thank you for this reminder of some wonderful times that I miss dearly.
Max, while I was still admiring your incredible 1930s radio announcer voice (for a 1907 murder), you shift accent into an even more amazing tough guy from the wrong side of the tracks. Amazing 👏
I knew I wasn’t crazy! People kept insisting that mince meat pies have no meat, but I could have sworn I’d seen a recipe where it did. Thank you so much for proving me right! I think this might be my favorite episode!
You are in rare form today. Have giggled along with your story telling. Thank you for the history and the smiles.
BTW, in French, a terminal "s" is *typically* not pronounced, but in a couple of examples - "cassis" and "fleur de lis", the terminal "s" IS pronounced. "Cass-eess" and "fleur de LEESS".
I have fond memories of my grandmother's mincemeat pies from when I was a kid. How you described the taste of yours sounds very similar to what she made, but she was very secretive about the recipe so I have no idea how hers were made. What I probably remember most about them, though, was that she always put smiley faces in the top crust.
Mincemeat pies are one of my favorites. Unfortunately, they are hard to find anymore, at least on the west coast. Hot mince pie with vanilla ice cream is delightful.
Very popular in Canada I just made a batch all homemade
Winco grocery stores had frozen ones this last Christmas, but they sold out fast. Up until 20 years ago or so they were in all the stores during the holidays. Have never found out why they mostly disappeared.
This is a classic recipe! My dad loved this stuff! He was a butcher by trade and earned extra money every fall by processing wild game. He saved elk and deer necks expressly for making mincemeat. He actually preferred this portion of the animal for this purpose. Every year he'd put mincemeat up in jars and he'd have mincemeat pies all year. He often used preserved mincemeat that was several years old and never suffered ill effects. I tried it many times but couldn't stand the stuff and still won't eat it. Thanks Max! This brought back some great memories! I love your channel!
The Puritans didn’t need a reason to ban something.
“See that over there? That looks enjoyable…….I hate it.”
I still make mincemeat from aa recipe now three generations old. For meat, it uses venison, usually from the neck, which is either boiled until tender or cooked in a pressure cooker. The meat is already in long 'shreds' as it is from the neck and is simply cut into shorter 'shreds'.. The recipe calls for an assortment of fruits from cherries, apples, raisins, and currants to candied rind and a whole lemon and orange that are ground up ( in an old-fashioned hand grinder) and mixed with sugar, wine, spices, and either brandy, rum, or sherry and then put into quart jars and canned. I usually only make 1 pie per year since only a few like it. Last year's pie was made from a batch my father made some 20 years ago, so yes it ages well, once sealed. This year will be from the first batch I made in 2006. The recipe makes about 14 quarts. 1 quart makes a 10" pie, and it is our tradition to do a lattice top crust, rather than no crust or a full crust. I was raised in rural Pennsylvania, so deer hunting was/is and annual event. The neck was always used for mincemeat. It's stringy texture made it less desirable in other dishes, but perfect for mincemeat.
Who knew the long, tasty road to a million subscribers would start (at least for me, and I suspect I'm not alone) with garum? You've got this Max!
I made a large jar of mincemeat one year, I think it was from Mrs Beetons book. Its still in the cupboard, I use it every year. It's now 7 years old and it's superb.
Damn Max, you're just killing it this Holiday season!
This is the first channel that's large that i've been watching early on. glad to have been able to watch this channel grow and improve!
WOW! Max, you were my favorite new channel that popped up during the pandemic. The little show that could. And now here you are, almost at 1 million!?! Congratulations. Great job!
Minced meat pies are still really popular here in Quebec! We call it Tourtière
Really? I imagine something completely different when I think of Tourtiere. Much more savoury.
Best episode ever, Max! So funny we were laughing til there were tears! I fondly remember my great aunt's mincemeat pies! Every hunting season, the successful men "donated" the neck meat from their deer to her and she used them for mincemeat. She'd make up big batches in large mason jars, and then at Christmas, her pies were in high demand. There's nothing like it. Thanks for bringing back that memory... Now I have to find a relative who has her recipe so I can try my hand at it!
This video is so extra with the acting and I love every second of it. One excuse to use the hardtack clip and it would be my favourite episode so far!
I remember my grandma telling me about how her mother had a recipe for mincemeat that was so popular with the rest of the family that it'd run out within a few days at most, she had long forgotten the recipe before I was born but I always wondered how it would've tasted.
i can give you my MIL recipe if you like. do you have the equipment to grind the pork up? ill bet you can find plain ground pork(not sausage IOW).
@@dawnconner6123Or you can ask the people behind the meat counter at the grocery to grind it for you. I get them to slice beef for me when I make roulade. Usually no extra charge.
@@MelanieCravens actually i remembered that just an hour ago. you can buy ground pork and thats what my MIL used to do. when she was a kid she helped her mom make it and they used a hogs head as the meat source. did i put that on her yesterday? oh well. it bears repeating. thanks anyhow.
On the re-watch "half a boiled lemon, though you'll need to boil a full lemon" with the sudden cut to a lemon being boiled just... tickled me utterly pink.
Years ago I had some traditional mincepies. They had half minced lamb and half fruit with a very litle clove and considerably more nutmeg/mace. They were delicious.
We need Max to have those million subscribers!
So close!
You read my mind. I just had the mince meat conversation with my parents 2 days ago. Our unanimous response,"let's check TASTING HISTORY "
Fascinating episode! Always wondered about how actual meat was in mincemeat.
And great to hear your singing voice.
My mother would can green tomato mincemeat at the end of the growing season. The meatless recipe includes apples, raisins, spices, etc..She would use it to make pie size pies and a curried chicken dish.
I still can her mincemeat when I have enough green tomatoes.
Just introduced my cousin to your wonderful channel. Getting closer!
Best wishes for hitting one million! And a beautiful, tasty season!
I swear if Max was my history teacher I’d have all straight A’s!
8:28 It's refreshing to see the spelling "Christ Mass", showing the history of the word "Christmas"
Right!!
I hope you make it to 1 million. Ny wife never liked mince neat but will make a pie using jarred mince meat for Christmas dinner this year. I always have associated it with the seacon.
My mother-in-law had a good recipe made delicious mincemeat! She passed that recipe on to us, but we never made it because it was a lot of work and had lots of ingredients. I may still have it somewhere. But I can say, unequivocably, that I loved that mincemeat, and I'm looking forward to watching Max make some. And by the way, it's now October, 2023, and Max now has almost TWO million subscribers! No wonder! He digs up the most interesting stories, and he does it so well!
I look forward to mincemeat every Christmas dinner. I have often wondered how one with meat tasted
Enjoyed your video and I gave it a Thumbs Up
My grandmother (born in 1923) put up mincemeat every fall, when someone in the family had gotten a deer. It was her favorite way to use up the tough parts like the neck. It was all ground up with an old school hand crank meat grinder (these days one might use a food processor; yours was not minced enough by far) and then cooked down with copious quantities of whiskey - you could practically get a buzz on just opening the jar. I didn't like it as a child because of the alcohol but I like it just fine as an adult. There are some bottled mincemeats in the US that contain meat: Nonesuch is a very good brand that contains beef.
You know, I dont celebrate the holidays. But I love minced meat. Its delish! Will definitely be trying this.
Your enthusiasm and humor and joy make this such a wonderful series. I hope you reach a million ASAP. Thank you for the joy you bring.
My great aunt used to make mincemeat pies for Thanksgiving from the fall deer hunt.
I found a cookbook from 1902 at a thrift store that's a compilation of different sources, such as Good Housekeeping, with a recipe for every day of the year. The recipe for mincemeat contains meat.
I wonder if there was some cross cultural cooking going on during the crusades, I tried a Middle Eastern recipe with lamb and raisins and baharat that looks a little similar, but not being a historian I don't know how old their meat pie recipes are. This looks very tasty!
I’ve never had mincemeat pie and always wanted to. I’m glad I watched this video so now I know that todays mincemeat has no meat 😭 the way you describe the one you made is exactly how I imagined it tasting, I’ll have to try it out. :) I love savory sweet spiced things. :)
Oh, I can answer the mystery of how mincemeat could be so reviled and yet so popular - it's because only SOME people talked against it. And those were the proponents and followers of the pinched and ridiculous discipline of "domestic science", which mainly focused on the kitchen and how to eat "correctly". They had all sorts of bizarre theories which sprang from the fact that although they _thought_ they were being all scientific, the only information they had about food and its components at the time was the knowledge that there were proteins and carbohydrates. They knew nothing about vitamins and minerals and their part in health, and worst of all, they had ZERO interest in flavor or enjoyment. To these cramped souls, food should never be enjoyed, but only taken in as a kind of grudging duty to keep the body going. They also had really WEIRD ideas about purity - for example, that the very best foods were the white ones, because their color indicated digestibility and health. This led to bizarre dishes like a whole chicken boiled, served buried in a bed of popcorn (!!!) and drowned in white sauce (butter and flour). YES. REALLY. It was a sad, sad time for food for a while there. 🤣🤢😮💨
(If you're interested in this subject, I recommend the excellent book "Perfection Salad", which covers the origins, progress, and influence of the "domestic science" movement on food the awful effect it had on American cuisine for nearly a hundred years. Dear Alice Waters, among other, broke us out of that mindset, but its influence is still felt in the silly food fads and obsessive calorie-counting of today.)
Many of them also believed that rich, fancy foods also caused excessive sexual appetites; and thus plain, uninteresting foods were preferred in order to prevent masturbation and promiscuity. Which is how we ended up with John Harvey Kellogg and Sylvester Graham.
@@EphemeralTao Indeed. It was all a sort of self-torturing Calvinistic attitude towards food and life in general. BLEAH
congrats! it took you almost two years to reach 994k subscribers when a lot of channels take them years, if ever. Some people have all the luck in the world or maybe most viewers love food and history like me.
My mother tells me that her mother-in-law, a Norwegian who married a Britisher, always used ground beef in her mince-meat for Christmas. I never got that recipe unfortunately but my copy of Mrs. Beeton's Cookery Book from the 1893 does have a recipe for Mince Meat.
I bought the book for $2 back in the 1960's b/c its front cover was still there, but not bound to the rest of the book. I still have everything but that front cover. My favourite recipe is for mock apricot jam made with carrots and almond flavouring. It also has a recipe for mushroom ketchup!
The first 60 pages is a guide to housekeeping in the 1890's along with a fabulous picture of a wood/coal burning stove with a moveable fire-box and another of a curved semi-covered spit for the fireplace. Who knew you could use old tea-leaves to sweep carpets?
"Idolatry in crust!" OMG loved this. Absolutely adore this channel and how much I learn from you Max! Keep up the amazing work 🙌🏼❤
Lol that face-stuffing at the end. :)
Only discovered this channel recently; binged the entirety of it, loving it all.
My grandmother's recipe included currents (or blackberries), apples, and sugar and sherry of course, and elk sirloin (or deer, depending on shooter's luck that year; I don't remember her making it with beef).
In conventual cuisine in Mexican Colonial era, coinvents, usually had mince but mostly made of nuts, almonds and sweet meats, there are a few recipes that add meat onto it but it was mostly for special occasions and feasts
I have always made my mincemeat with meat. Its common here in Maritime Canada to make it with meat, often venison.
i substitute suet with grated coconut fat (not oil, the solid type) as my sister is allergic to animal protein. it works quite well.
You deserve it dude. Your content is great and fully appreciated
Just remember, only one pie per day from Dec 25th to Jan 6 or it is bad luck!
🤣
You should absolutely try ox tongue if you get the chance. I know it seems a bit strange and icky to our modern sensibilities, but it's really delicious.
Also, not to brag or anything, but I subscribed before it was cool 😉 The algorithm suggested your very first episode (perhaps because I'm subscribed to Townsends, and other food and/or history channels), and even though I'm quite stingy with my use of the subscribe button you won me over immediately, thanks to your excellent content and presentation, and of course your dashing good looks 😊
I love this so much. I’ve been making mince pies for years. I started with meat, trying various historical recipes, and eventually developed my own, now without the meat. I keep mine in a crock in the back of my fridge, when I run out I make a new batch for the following year so it sits for a whole year! My newest version has fresh orange zest, glüwein, brandy, black pepper and cardamom, but is otherwise very similar to this. Funny enough my Venezuelan father says that my newest version is the best I’ve made yet! Oh, I also find that coconut oil is a great sub for suet because of how it helps bind the ingredients together.
My grandma would always make mincemeat pie for Thanksgiving. Although she would just buy the premade mincemeat because it was a lot cheaper but she would add her own apples.
Higginson was of course American, so not “Victorian” by the strictest definition. He was a very noted critic and editor, and for a time corresponded with the great Emily Dickinson. I suspect that here he’s dunning bad cooking, and perhaps the temptation to put…whatever…into the middle of your mince pie.
I substituted butter for suet and that turned out nicely. I made sure to mince the butter to be almost as small as the pieces of suet and kept the mixture cold in the fridge so it wouldn't melt. Figured it should be in pieces throughout like the suet. Also substituted the spices as allspice and ginger instead of the other ones. Replaced currents with golden raisins, used ground beef, and also leftover apple cider instead of the wine and brandy. Was so good.
So, you got me with the "Mincemeat Madness" skit. Especially the end part, you mad lad you. Well played.
Ok, so on the topic of that card. It was so offensive to the puritans of the time that they actively went around looking to destroy the things. Of the 1000 cards that were printed, it is believed that only ten originals still exist.
Bear in mind that a puritan is defind as a person who lives with the deep seated fear that someone, somewhere may actually be enjoying themselves.
Addendum: Herrick's "poem" is meant to be sung, not recited. That is probably why you had difficulty with it.
I certainly hope you make one million subs by Christmas, that would be awesome. Keep up the good work.
I wonder if some people don't make up stuff about food being unhealthy just because they don't like it. Although, to be honest, a big helping of mincemeat pie after stuffing oneself with a big Christmas dinner would leave one feeling like Mr. Creosote. (One little wafer, sir?)
"I mean, I eat Chipotle all the time," lol killing me. I love a good mincemeat pie, there's only a few people in my family who like them, for all that my mother made them every year growing up. Mincemeat is still pretty big in some parts of the US.
As far as British Christmas traditions go, you can't go far wrong using the Victorian age as a starting reference point.
A neighbor used to make mincemeat pie that I loved , found out years later they used whiskey to make the mincemeat ( a LOT of Whiskey ) . No wonder I loved it as a child !
My mom made a green tomato mincemeat that was very good and used up some of the huge amounts that we grew. She pressure canned it. After I got married I got a recipe from my husband's family and made it and it had meat in it. Then I started working with different recipes and make it with out meat. There is some in my fridge right now and I like to use it in filled cookies. I have bought the box kind but it isn't really enough for a pie, so I would add chopped apples. I don't like skinny pies.
Your mom made what folks used to call double poison. That's metal
@@Lichen8404 Could you explain what double poison means? And also, the comment that's metal, I haven't heard those before and Google was no help.
@@adelechicken6356 they used to think tomatoes were poison because the acid reacted with the pewter plates the upper crust was eating from and poisoned them :) oh and mincemeat.
The comment about it being metal is just that if you told a cook back then that tomato mincemeat is a tasty treat would NOT have gone over well
@@Lichen8404 Thanks, I had forgotten about the pewter.
Max: "A half teaspoon of mace."
Me, a medieval weapons advocate: "DEUS VOLT!"
Hi Max. Love love LOVE your pumpkin cheesecake recipe! I made it for Thanksgiving and plan to make it again for Christmas! Thank you!
Max isn't wrong when he says that mincemeat keeps well. The jar back at home is about three or four years old now and is perfectly fine to eat.
It wasn't Christmas unless there was a mince meat pie. It was my mother's favorite. She always added extra apple to take away some of the sweetness, and added fresh lemon juice. Ours had a double crust, usually latticed, and served with fresh whipped cream. I haven't had one in years since she passed. No one else but I liked them.
Thank you! I’ve been looking for a mincemeat recipe that included meat. Perfect!
II used to explain this to people (that it used to have meat in it) and most never believed it. Here in Canada they didn't go away, I had a lot as a child, but I confess it's been a few decades since I have eaten any mincemeat pie.
My grandmother made moose mincemeat and canned it in the 1960s. I found a case of quart jars in her root cellar in the 1980s. She taught me how to make it into a pie. It was wonderful. I took the other 11 jars home with me and we ate 1 every month until they were gone. She said it was made from the scraps of butchering a moose as well as local fruits in season at the time, currants, cranberries, apples.
I always take a break from creators like this so I can go back and binge his videos. Lol.
Like this meaning my favorites
Pretty much as my grandmother made it, except for homemade sorghum molasses and whiskey instead of sugar and wine and brandy. Frequently vinegar replaced the lemons if times were hard.
Thank you so much for making this video! My dad and sister always enjoy mincemeat at the holidays, and to my unrefined nose it always smelled a little weird. So I've been wondering just what the heck mincemeat is. And now i will know! Also yikers! Nothing strikes fear in the heart quite as the phrase "30 pounds of mincemeat." o_o
If I could, I'd subscribe again! You deserve the million 😁
And thank you for answering this age old question about mincemeat. I've always wondered!
Congratulations on 1 million subscribers!!!! We love you Max!!!!!