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Mince Meat Liquor

A sweet syrup made from sugar, boiled cider, and water, used as a liquor for mince meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cider are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 3,308 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mince Meat Liquor

Ingredients

Directions

Make the liquor

  1. In a large kettle, combine the sugar, boiled cider, and water.

  2. Cook the mixture until it reaches 32 on Beaume's saccharometer.

Cool and store

  1. Allow the syrup to cool to 100°F (38°C) before adding it to the mince meat.

  2. For best results, prepare the liquor in advance as it can be stored for several weeks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Granulated sugar
Dissolves into the liquid and gives the liquor its sweetness and body.
Boiled cider
Adds concentrated apple flavour and acidity to the liquor.

The step that matters

Cook the mixture until it reaches 32 on Beaume's saccharometer. Cooking concentrates the sugar so the syrup has enough density to keep well. Stopping short leaves a thinner liquor that spoils sooner in storage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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