Why is it called mincemeat when no meat inside?

Answer 1

Old-fashioned mincemeat was made from meat scraps that were too small to do anything else with. This is an excerpt from a Wikipedia article:

"Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. It should not be confused with minced meat. Mincemeat containing actual meat has become less common over the years; however, many cultures still add minced beef sirloin, or (less commonly) ground beef to the mix. The customary form today typically consists of raisins, spices, grated apple, and animal suet, though many commercial varieties use hard vegetable fat instead, making it completely vegetarian. Mincemeat may also contain currants, candied fruits, citron, and brandy, rum or other liquor."

And just for fun, here's a recipe that dates back to 1910:

Mincemeat

INGREDIENTS


3 cups golden raisins
3 cups raisins
3 cups currants
2 1/2 pounds Granny Smith apples
1 pound beef, cooked and minced
3/4 cup citron
1 1/2 tablespoons cinnamon
1/2 teaspoon mace
2 teaspoons grated nutmeg
3 cups brown sugar, packed
2 teaspoons salt
1 quart apple cider
1/2 pound beef suet, minced
1/2 cup brandy

METHOD

Roughly chop the dried fruit.

Peel, core and chop apples into half inch dice.

Put all ingredients, except for brandy, into a 8 quart pot. Mix well, and bring to a simmer. Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Season with brandy.

Pack into sterilized jars. Distribute freely in neighborhood.

Yield: About 1 gallon or enough for about 10 pies.

This recipe from www.inmamaskitchen.com
Contributor: Donna Davis for Mary Merz

Answer 2

Why Is It Called Mincemeat

Answer 3

Because it was originally a mixture of chopped meats, raisins, dates and such things since medieval times, and was frequently used to make sausages with. The ingredients needed to be chopped finely in order to go in the casings easily and uniformly.

But its two different things people often get confused: mincemeat (as in sweet pies comes from the Latin minutia simply meaning small) or minced meat as in fillings for sausages or meat pies.

Answer 4

The origins of the mince pie begins with the medieval pastry, chewette which was either fried or baked. The "chewette" actually contained liver or chopped meat mixed with boiled eggs and ginger. Dried fruit and sweet ingredients would be added to the chewette's filling for variety. By the 16th century 'mince' or shred pie was considered a Christmas specialty. In the mid-17th century the liver and chopped meat was replaced by suet and meat products were no longer generally used in the 'mince' by the 19th century in both North America and Great Britain though traditional suet pies are still made it is no longer the dominant form. (Davidson,1999)

Answer 5

technically there is meat in it. read the label. there just isn't as much as there used to be. real homemade mincemeat has quite a bit in it.

Answer 6

We must be in the minority, here in Pennsylvania Dutch country, good ol' Lancaster County, Pennsylvania. Our mincemeat has beef in it.

Answer 7

Actually, it used to have meat in it. It was a way of preserving meat and depending on the recipe, it may still contain suet.

Answer 8

Some of it still does have meat.

Check the label.