Mince-Meat

Ingredients

• three pounds of currants
• three pounds of raisins
• one pound of russet apples
• half a pound of candied orange peel
• half a pound of candied lemon-peel
• half a pound of candied citron
• one pound of beef suet
• one pound of roast lean beef
• one pound of pounded sugar
• one ounce of ground cinnamon
• half an ounce of lemon-peel
• half an ounce of pounded cloves
• half an ounce of allspice
• a quarter of an ounce of grated nutmeg
• half a pint of sherry
• a pint of brandy

Method

1. 1

   Pick, wash, and dry currants; stone raisins; chop apples, candied peels, and mix with chopped suet and beef.

2. 2

   Add sugar and spices, moisten with sherry and brandy, and store in jars.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 184. The excerpt below is the record exactly as published.

MINCE-MEAT. Pick, wash, and dry three pounds of currants; stone three pounds of raisins; cut one pound of russet apples in quarters, peel and core them ; finely chop half a pound each of candied orange peel, lemon-peel, and candied citron cut in thin slices ; chop up the raisins and apples and mix well the lot together in a basin. Pick and chop very finely one pound of beef suet and one pound of roast lean beef ; add both to the basin with the fruit, together with one pound of pounded sugar, one ounce of ground cinnamon, half an ounce of lemon-peet chopped very fine, half an ounce each of pounded cloves and allspice, and a quarter of an ounce of grated nutmeg; mix the whole well together, moistening with half a pint of sherry and a pint of brandy

Cook this with the app: pantry check, scaling, and the assistant.