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Boiled Mince Meat

A boiled mixture of meat, fruit, spices, and sweeteners.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Apple and cider are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Boiled Mince Meat

Ingredients

Directions

  1. Combine all ingredients in a large pot.

  2. Boil well together until thoroughly cooked.

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. Apple + cidertop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Molasses + sugartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,225 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Molasses + raisintop 12% of all pairs
    Smell alikelow
    Cooked together3,577 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Apple + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together1,920 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Meat
Provides the savoury, protein-rich body of the mincemeat.
Apple
Adds moisture and tartness that balances the sweetness of the sugar and molasses.
Molasses
Adds dark colour, depth and sweetness.
Sugar
Sweetens the mixture and helps preserve it.
Raisins
Add chewy texture and concentrated sweetness.
Suet or butter
Adds richness and fat, giving a rounder mouthfeel.

Swap the raisin

How well each one fits the dish's main ingredients (meat, apple, molasses, cider, vinegar, butter, sugar):

  1. Figfits better
  2. Grapefits better
  3. Pearfits better
  4. Raisinthe original

Fit is the average pairing score against meat, apple, molasses, cider, vinegar, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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