Mince-meat (No. 2)

Ingredients

• One pound of Raisins
• One pound of Sultanas
• One pound of Apples (after they are peeled and cored)
• Eight ounces of Pine kernels
• Eight ounces of Chestnuts
• Wineglassful each of Sherry and Brandy
• Twelve ounces of mixed Peel
• Eight ounces of brown Sugar
• One teaspoonful of mixed Spice
• One Nutmeg
• Two Lemons

Method

1. 1

   Stone and chop the raisins; pick over and well clean the sultanas; peel and core the apples; grind the nuts very finely twice through a good nut-mill; chop the peel very fine; boil the lemons for two hours and chop into small pieces (taking out all pips); add all together, and mix well, putting the spice and wine in last.

2. 2

   Cover tightly and keep for about a fortnight before using.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 63. The excerpt below is the record exactly as published.

Mince-meat (No. 2). Ingredients. One pound of Raisins. One pound of Sultanas. One pound of Apples (after they are peeled and cored). Eight ounces of Pine kernels. Eight ounces of Chestnuts. Wineglassful each of Twelve ounces of mixed Peel. Eight ounces of brown Sugar. One teaspoonful of mixed Spice. One Nutmeg. Two Lemons

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