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Unlikely summer fare: mincemeat, cabbage soup


Mincemeat and a sweet-and-sour cabbage soup are not usual choices for a summer meal. But try them and, perhaps, you'll be surprised.

A homemade mincemeat was the request of Ethel Porst of Fort Howard who noted she believed it was made with grape juice. Her answer came from Ms. K. Beasley of Edgemere who wrote that she had "obtained the recipe from a canning manual, so for one pie or 1 quart simply divide the recipe by 6. However, with all these ingredients, Ethel may want a few extra jars."

Chef Gilles Syglowski was full of praise for this recipe. He says he served it as a side dish and not a pie and "it was delicious and my boss really enjoyed it."

Beasley's Mincemeat

5 cups (about 2 pounds) ground, cooked beef

1 quart (about 1 pound) ground suet

3 quarts (about 12 medium) chopped, pared, tart apples

1/3 cup finely chopped orange peel

1 1/2 cups chopped orange, skin removed (about 2 large oranges)

1/4 cup lemon juice

3 (11-ounce) packages currants

3 pounds seeded raisins (light and dark mixed)

1 (8-ounce) package chopped candied citron (see note)

2 (1-pound) packages brown sugar (4 1/2 cups packed)

1 tablespoon each salt, cinnamon, allspice

2 teaspoons nutmeg

1 teaspoon ground cloves

1/4 teaspoon ginger

1 quart sweet cider or grape juice

Mix together all of the ingredients in a large kettle. Simmer 1 hour. Stir frequently to prevent sticking. Pack into hot canning jars leaving 1-inch head space. Adjust caps. Process pints and quarts 20 minutes at 10 pounds pressure or 1 hour and 30 minutes in boiling-water bath.

Note: Chef Syglowski preferred substituting additional raisins for the citron.

Per cup: 816 calories, 30 grams total fat, (14 grams saturated fat); 60 milligrams cholesterol; 130 grams carbohydrates; 10 grams protein; 346 grams sodium; 127 milligrams calcium; 4 milligrams iron.


Bunny Hurwitz of Baltimore requested a sweet-and-sour cabbage soup and Elaine Gershberg of Reisterstown responded with a recipe which "I clipped from a magazine years ago and it is really great."


(Hot Cabbage Soup)

Makes 2 1/2 quarts

1 (2-pound) head of cabbage, shredded (10 cups)

1/3 cup kosher salt or 2 teaspoons regular salt

1/2 teaspoon white pepper

1 cup chopped onion

1 1/2 quarts water

1 1/2 pound beef chuck

1 large soup bone (about 2 1/2 pounds)

2 cans (1-pound each) tomato puree

1 large potato, pared and cubed (1 1/2 cups)

1 tablespoon vinegar

1 cup sugar (more or less to taste)

2 cloves garlic, crushed (optional)

In a 6-quart kettle, combine cabbage, salt, pepper, onion and water. Bring to boiling, covered. Add beef, bone and tomato puree. Bring to boiling; reduce heat and simmer, covered, for one hour. Add potato and simmer, covered, 1 hour. Twenty minutes before end of cooking time, add vinegar and sugar. Five minutes before serving, add garlic. Remove bone, shred meat and return it to the pot, if desired.

Per cup: 292 calories; 11 grams total fat; (5 grams saturated fat); 39 milligrams cholesterol; 37 grams carbohydrates; 14 grams protein; 3,137 grams sodium; 70 milligrams calcium; 3 milligrams iron.

Recipe requests

* Mrs. Bruce L. Dobbs of Crofton wants "someone to give me a recipe for hush puppies."

* Mrs. P. Bresse of Lumberton, N.C., wants a no-bake frosting which she remembers from the " '50s or '60s which was egg whites, vanilla and Karo syrup. I can't remember if it had sugar," she wrote.

* Norma Hill of Ocean Park, Wash., wants recipes for two cakes. One is a devil's food cake made with brown sugar and the other an Apricot Queen Cake made with canned apricots.

* Joan Parsons of Kelso, Wash., writes that she has been looking for years for an Oriental Omelet which she found in a magazine "at least 15 years ago and was with an advertisement of a soy sauce," she writes.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

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