Mincemeat

Ingredients

• 1 lb. each of currants
• 1 lb. each of chopped apples
• 1 lb. each of moist sugar
• 1 lb. each of well-chopped suet
• 1 lb. of raisins
• the juice of four oranges
• two lemons
• the rind of one lemon shredded fine
• nutmeg
• mace
• 1 wineglassful of brandy

Method

1. 1

   Mix all ingredients together, put in a pan or jar, and keep closely covered until wanted.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 536. The excerpt below is the record exactly as published.

Mincemeat — continued. and add loz. of powdered cloves, ljoz. of powdered cin- namon, the juice and grated rinds of three oranges and two lemons, a little finely-chopped citron, and sufficient sugar to make the Mincemeat very sweet ; add whisky and hard cider to taste. When this Mincemeat is made into piies, serve with them a sauce made of butter, cider, and sugar, or butter, lemon- or orange- juice, and sugar. (7) Peel, core, and chop fine 51b. or 61b. of tart juicy apples, also 41b. of boiled beef, and lib. of beef-suet. Mix in 21b. each of stoned raisins and well-washed currants, Jib. each of finely-chopped candied citron- and orange-peels, the grated yellow rinds of three lemons together with the juice, season with powdered cloves, cinnamon, mace, and grated nutmeg, using about Joz. of each, 1 Jib. of powdered sugar, and 1 teaspoonful of salt. Add sufficient hard cider to moisten and also brandy to give it a flavour. (8) To 21b. of chopped beef-suet add an equal quantity each of pared and minced apples, well-wcshed and pricked currants, and stoned and choprpred raisins, Jib. each of moist sugar and citron, Jib. each of candied lemon- and orange-peels both cut fine, two nutmegs grated, Joz. each of salt, ginger, allspice, and cloves, all ground, and the juice of one lemon, with the grated rind. Mix all these well together with J print of brandy and the same of white wine. Put all into a jar, and keepr it in a cool prlace until wanted for use. (9) Stone and chop 2lb. of raisins ; wash and thoroughly dry 2lb. of currants and cliopr half of them. Trim off tire skin and finely chop ljlb. of fresh beef-suet; peel, core, and cliopr lib. of aprples. Mix the above ingredients with fib. of mixed chopped candied preel, the grated rinds and juice of two lemons and one Seville oiange, 1 Jib. of moist sugar, and small quantities each of grated nutmeg, powdered cinnamon, ginger, and cloves. Pour in 1 print of brandy, stir the mixture well with a wooden spoon, prack it into jars, cover and tie them down closely, and keepr in a cool dry cupboard for use. (10) Procure four ripre and thin-skinned lemons, put them in a saucepran with lqt. of water, and boil until the water lias reduced to 1 print. Put 21b. of moist sugar into a basin, and squeeze the juice of the lemons over it; remove all the seeds from the puilpr of the lemons, and chop it well together with the rinds; trim off the skin and any dis- coloured prarts from 21b. of beef -suet, and cliopr it finely, dredging over a little flour to prrevent it sticking ; stone and cliopr lib. of raisins and wash and diy 21b. of currants. Mix all the above ingredients together, add 1 table-spoonful of mixed ground sprices, 1 breakfast-cupful of the water in which the lemons were boiled, and 2 wineglassfuls each of brandy and prort wine. Stir the Mincemeat well with a wooden sproon, and prack it into jars: cover with stout paper or parchment, tying down tightly, and keep in a dry store-cupboard for use. (11) Mince lib. of cooked tongue, ljlb. of beef-suet, 211/ of well- washed and dried currants, and 1 Jib. of apipdes. Put the thinly-pared yellow rinds of three oranges and three lemons in a saucepan with plenty of water and boil. When tender, drain the rinds, mince small, and mix it with the other ingredients ; add Jib. of stoned but not choppred raisins and 1 small table-spoonful of ground mixed spices, and moisten with J print of brandy and 3 prints of cider. Work the mixture until all the ingredients are well incor- porated, then prack it in a large earthenware or stone jar, and keepr closely covered until wanted. The Mince- meat is better if kept for a month before it is made up into pies. (12) Finely chop 21b. of boiled beef, 21b. of beef-suet, 611r. of peeled aprpdes, ljlb. of stoned raisins, and fib. of candied citron-peel. Mix all these ingredients well together with 21b. of raw sugar, 1 print of molasses, and season to taste with ground cinnamon, cloves, allsprice, and nutmeg. Pour in as much wine as is liked, and stir the mixture well. Pack it in jars, leaving about Jin. spiace at the topr, which fill up with clarified butter. Cover the jars -with stout paprer, and tie down securely. Keep them hi a cool dry cupboard. (13) Stone and finely chop 31b. of raisins, lib. of dates, and lib. of French prlums ; put them in a basin and mix For details respecting Culinary Processes, Utensils, Sauces, < be., referred to, see wider their special heads. 944 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Mincemeat — continued. in 31b. of ivell-wasliecl and minced currants, an equal quantity of peeled and minced apples, Jib. of chopped candied lemon- and orange-peels, and the minced pulp of six lemons and three oranges. Add also 31b. of raw sugar, A table-spoonful each of ground ginger and mixed spice, A pint each of brandy, sherry, and Marsala, 1 table-spoon- ful of curacoa, and the grated peels of three lemons and two oranges. Stir these ingredients until thoroughly well mixed, then pack the Mincemeat closely into jars, cover with rounds of paper dipped in brandy, and tie down securely with stout paper. Keep the Mincemeat in a coni dry store -cupboard. The pulp of the oranges and lemons should have all the white skin and pips removed before it is chopped. (14) Take lib. each of currants, chopped apples, moist sugar, and well-chopped suet, Jib. of raisins, stoned and chopped small, the juice of four oranges and two lemons, and the rind of one lemon shredded fine, nutmeg and mace to taste, and 1 wineglassful of brandy

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