Mincemeat

Ingredients

• Two pounds of finely-chopped suet
• two pounds of currants, washed and picked
• two pounds of raisins, stoned and quartered
• two pounds of chopped apples
• two pounds of castor sugar
• one pound of sultanas
• one-half pound of shredded mixed candied peel
• four lemons
• one gill of brandy
• one saltspoonful of nutmeg
• one saltspoonful of mace
• one saltspoonful of cinnamon

Method

1. 1

   Pare the lemons thinly, simmer the rinds in a little water until perfectly tender, then pound them or rub them through a fine sieve.

2. 2

   Mix all the ingredients well together, press into a jar, cover closely, and keep in a cool dry place for at least one month before using.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 187. The excerpt below is the record exactly as published.

Mincemeat. INGREDIENTS. — Two pounds of finely-chopped suet, two pounds of currants, washed and picked, two pounds of raisins, stoned and quartered, two pounds of chopped apples, two 270 STANDARD COOKERY. pounds of castor sugar, one pound of sultanas, one-half pound of shredded mixed candied peel, four lemons, one gill of brandy, one saltspoonful each of nutmeg, mace and cinnamon. METHOD. — Pare the lemons thinly, simmer the rinds in a little water until perfectly tender, then pound them or rub them through a fine sieve. Mix all the ingredients well to- gether, press into a jar, cover closely, and keep in a cool dry place for at least one month before using. Mincemeat. (Another Method.) INGREDIENTS. — Two pounds of finely-chopped apples, two pounds of currants, cleaned and picked, one and a half pounds of finely-chopped suet, one and a half pounds of raisins, stoned and quartered, one and a half pounds of castor sugar, one-half pound of finely-shredded mixed candied peel, the grated rind and juice of four lemons, one teaspoonful of cinnamon, ground cloves, mace and nutmeg, mixed in equal proportions, one-half pint of brandy. METHOD. — Mix all these ingredients well together, press them into a jar, cover closely and store in a cool dry place un- til required. It should be kept for one month at least before being used. Mincemeat. (Another Method.) INGREDIENTS. — Two pounds of chopped apples, one and a half pounds of currants, washed and picked, one pound of raisins, stoned and quartered, one pound of finely-chopped suet, one pound of castor sugar,

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