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Funeral Traditions Among Some Amish Communities
Traditionally, funerals in the United States are followed by a meal for family and friends to gather to celebrate the life of those who have passed on. In the Amish community, the “noon meal” is intended help members of the community breathe new life into the home of the deceased. While not a lavish feast, the meal may include mashed potatoes, gravy, cold beef, cole slaw, pepper cabbage, prunes, applesauce, cheese, bread, buns and “funeral pie,” which includes raisins. The highly conservative Nebraska Amish community still participates in a practice known as rumdraage, which involves those in mourning passing around bread and wine before the body is laid to rest in the ground.
Today's recipe... Remember... Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.
1 gallon beef meat, ground and cooked
4 lbs. raisins
6 quarts cherries (sour)
2 quarts beef broth
2 quarts dark Karo
5 lbs. brown sugar
1 cup white sugar
2 tablespoons cloves
3 tablespoons cinnamon
3 tablespoons allspice
2 tablespoons nutmeg
2 tablespoons salt
1 quart vinegar
If you have strong vinegar just add 1 pint or to suit taste. Mix sugar with spices and then mix all
together. Fill jars and cold pack for 30 minutes.
Today's recipe... Remember... Disclaimer: The Amish don't always follow updated USDA canning methods, they follow methods passed down from generation to generation. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take no responsibility for them.
Amish Mincemeat
2½ gallons apples, cut fine1 gallon beef meat, ground and cooked
4 lbs. raisins
6 quarts cherries (sour)
2 quarts beef broth
2 quarts dark Karo
5 lbs. brown sugar
1 cup white sugar
2 tablespoons cloves
3 tablespoons cinnamon
3 tablespoons allspice
2 tablespoons nutmeg
2 tablespoons salt
1 quart vinegar
If you have strong vinegar just add 1 pint or to suit taste. Mix sugar with spices and then mix all
together. Fill jars and cold pack for 30 minutes.
I love mincemeat! My mom's friend used to can it and I held onto one of her jars for years instead of using it :( I'd love to try this but not good at converting such a large recipe into a more doable one. If anyone has the mathematical smarts and does this, please let me know.
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