Mince Meat
From The book of plain cooking, 1904
Can adjust quantities as needed.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 51. The excerpt below is the record exactly as published.
Mince Meat A very simple way of making mincemeat is to finely chop one pound of suet, one pound of muscatel raisins (which are better stoned at home than bought ready done), one pound of currants, one pound of apples, one pound of sultanas, and a pound of Demerara sugar. Grate the rinds of two lemons and an orange, and add the juice of both the lemons and the orange grated ; nutmeg and allspice. Stir thoroughly, adding to it rum and brandy
Cook this with the app: pantry check, scaling, and the assistant.