Mince Meat
From Tried favourites cookery book, 1909
Serves 10
If wanted richer, a smaller quantity of apples can be used, and it is often preferred without the candied peel.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 115. The excerpt below is the record exactly as published.
mince meat more luscious and yet more digestible than if the suet is only cooked about 20 minutes or ^ hour when the pies are baking. If wanted to be eaten cold, they are also much nicer without the suet. (This, of course, does not apply to previous recipe.) Mince Meat (3), U lb. Suet, 2 lb. Eaisins, 2 lb. Currants, 2 lb. chopped Apples, 1 lb. Sugar (dark), i lb. mixed Peel, i lb. Almonds (chopped fine), rind of a Lemon, mixed Spice to taste
Cook this with the app: pantry check, scaling, and the assistant.