Mincemeat

Ingredients

• 1 lb. suet
• 1 lb. raisins
• 1 lb. brown sugar
• 1 lb. currants
• 1 lb. mixed candied peel
• If lbs. apples
• 1 oz. mixed spice
• 2 glasses rum

Method

1. 1

   Remove the skin from the suet and chop it very fine.

2. 2

   Do not mix any flour among the suet when it is being chopped, or the flour will spoil your mincemeat.

3. 3

   If the suet is troublesome, and sticks together when being chopped, mix in some of the apple and chop all together.

4. 4

   This will help to keep the suet separated.

5. 5

   Carefully wash the currants and remove all stones or bits of wood.

6. 6

   Stone and chop the raisins.

7. 7

   Peel, core, and chop the apples.

8. 8

   Chop the mixed peel.

9. 9

   Mix all the ingredients together with the sugar, spice, and rum.

10. 10

    Put this mincemeat into a stone jar, cover the jar with clean grease-proof paper and tie it down, store in a cool store room.

11. 11

    The mincemeat can be used in a couple of days time, but it will be very considerably improved if kept for one month before using.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 104. The excerpt below is the record exactly as published.

MINCEMEAT. 1 lb. suet 1 lb. raisins 1 lb. brown sugar 1 lb. currants 1 lb. mixed candied peel If lbs. apples 1 oz. mixed spice 2 glasses rum

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