Mincemeat literally from English — «ground meat».
Therefore, if you order minsmith-share for the first time, you will probably be amazed at the sight of sweet tartlets with dried fruits.
Once this stuffing for pies was really made with meat: in the remaining cooking books of the 16th century, venison, kidney fat, dates, prunes and brandy are mentioned.
As a memory of those times, we only have renal fat.
It goes well with fruit, and with alcohol, and with dough.
- 500 g raisins (gold and dark)
- 200 g dried dates
- 100 g of candied citrus
- 500 g apples
- 300 g brown sugar
- juice and zest of 2 lemons
- juice and zest of 2 oranges
- 200 g kidney beef fat
- 1 tsp ginger powder
- 2 cinnamon sticks
- 10 allspice peppers
- 5 tbsp. l brandy
- Apples cut into quarters, clean from the core. Pulp cut into small cubes. also cut candied fruits and dates.
- Crush kidney fat. Put all ingredients, except brandy, in a large heat-resistant vessel, mix very thoroughly. Cover with a towel and leave in a cool place for 8–12 hours.
- Then close the container with foil and put in the oven heated to 120–130 ° С for 3 hours. Then take out and put to cool. In the process of cooling periodically stir minsmith. Do not be afraid of the amount of fat formed there — this is how it should look.
- When minsmith cools down, mix thoroughly again, pouring brandy. Place in sterilized jars, put parchment circles on top, close tightly. In a dark place minsmith can be stored for 2 years.
After you made the minsmith, misme share make it easy.
You need to thinly roll out the shortbread dough and lay out round muffins for them.
Then fill the dough with minsmith, cut the “lids” out of the remaining dough, close the patties with them, tightly pinch and grease with milk. And then bake in the oven at 180 ° C for 25–30 minutes.
Canned food with minsmith will stay in a cool dark closet for 2 years.
But so long the products were not always stored.
In the 18th century, the French Directory actively sought ways to store food for a long time.
At the same time, the food should not be spoiled and not lose the usual taste.
In 1795, a reward of 12,000 francs was even announced to someone who would propose a solution to the problem.
Among the many inventors who responded to the call was a French chef and pastry chef Nicolas Upper. He came up with hermetically sealed glass jars with food, and then boiling them for one and a half to four hours (time depended on the size of the jar).
Interestingly, only salt water was used for boiling, so that the temperature was higher.
After much experimentation in 1809, Upper presented his method to the Society for the Encouragement of the Arts in Paris.
The results impressed not only the judges, but also Napoleon himself, who gave the inventor a cash prize.
And although since then more sophisticated technologies of sterilizing products have been invented, it is Nicolas Upper who is considered the father of canned food.