Mincemeat

Name: Mincemeat
Yield: 20 servings
Ingredients: 1 Jib. of beef boiled very tender; the same quantity of suet; 2 lb. of stoned raisins; 1 peck of peeled and cored apples; 1 oz. of powdered cloves; 1/2 oz. of powdered cinnamon; the juice and grated rinds of three oranges; two lemons; a little finely-chopped citron; sufficient sugar to make the Mincemeat very sweet; add whisky and hard cider to taste

From The encyclopaedia of practical cookery, 1892

Serves 20

Serve with a sauce made of butter, cider, and sugar, or butter, lemon or orange juice, and sugar.

Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 536. The excerpt below is the record exactly as published.

1 Jib. of beef boiled very tender, the same quantity of suet, 21b. of stoned raisins, and J peck of peeled and cored apples ; mix all these together 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

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