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Aiince Meat

A fruit and spice meat made with beef, apples, brandy, sherry, cider, vinegar, citrus, raisins, currants, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 22 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Aiince Meat

Ingredients

Directions

Prepare

  1. Cook the lean beef and suet until tender, then save the cooking liquid.

Mix and store

  1. In a large bowl, combine the cooked meat, apples, brandy, sherry, vinegar, boiled cider, pickled fruit vinegar, lemon juice and rind, orange juice and rind, citron, brown sugar or fruit syrup, raisins, currants, salt, and spices.

  2. Use the reserved cooking liquid to wet the mixture as needed. Mix thoroughly and store in jars.

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  3. Brandy + sherrytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Sherry + cidertop 6% of all pairs
    Smell alikemoderate
    Cooked together143 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  5. Vinegar + cidertop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

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

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

What each ingredient does

Lean beef
Provides the meat body of the mincemeat once cooked and chopped into the mixture.
Suet
Adds richness and a moist, tender texture as it carries fat through the mixture.
Apples
Contribute moisture, body and tartness that balance the sweetness of the sugar and fruit.
Brown sugar or fruit syrup
Adds sweetness and helps preserve the mixture by drawing out moisture.
Raisins
Add chewy sweetness and concentrated fruit flavour.
Brandy
Adds aroma and acts as a preservative alongside the sugar and vinegar.

Swap the lemon

How well each one fits the dish's main ingredients (beef, apple, brandy, sherry, vinegar, cider, orange):

  1. Grapefits better
  2. Pineapplefits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against beef, apple, brandy, sherry, vinegar, cider, orange. 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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