Mincemeat

Ingredients

• 1 lb. beef suet
• ½ lb. currants
• 1 lb. Valencia raisins
• ¼ lb. minced peel
• 6 large apples
• ¼ lb. almonds
• rind of 1 lemon
• juice of 2 lemons
• ¼ lb. moist sugar
• 1 teaspoonful salt
• 1 teaspoonful ground ginger
• 1 teaspoonful ground cloves
• 1 teaspoonful ground allspice
• 1 grated nutmeg
• ½ pint brandy
• 1 pint sherry
• ½ pint rum

Method

1. 1

   Chop apples and suet finely.

2. 2

   Chop peel and almonds.

3. 3

   Stone and chop raisins roughly.

4. 4

   Grate lemon rind.

5. 5

   Mix everything well.

6. 6

   Press into jars.

7. 7

   Cover with parchment.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 47. The excerpt below is the record exactly as published.

£ teaspoonful salt, \ lb. rice flour, 6 oz. sugar, 2 oz. lard or dripping, i egg- \ pint sour milk. Method. — Rub the lard and butter into flour and rice. Add sultanas, peel and sugar. Mix soda well into flour. Beat egg thoroughly. Pour into the middle of cake, and add enough milk to make it into a soft dough. Bake one hour and a half. SUPPLEMENTARY RECIPES 141 Citron Buns •i- lb. Hour, 1 oz. rice flour, 3 oz. butter, 3 oz. sugar, grated rind of -b lemon, 1 oz. chopped almonds, 3 oz. chopped citron, 2 eggs, it teaspoonful baking powder. Method. — Rub the butter into the flour. Add all dry ingredients and mix to a stiff dough with the beaten eggs and a little milk. Bake on greased tin ten minutes. Dropped Scones 1 lb. flour, 2 tablespoonsful sugar, 1 teaspoonful baking soda, 1 egg, 1 teaspoonful cream of about f pint butter- tartar, milk. Method. — Mix dry ingredients. Add egg un- beaten and enough buttermilk to make a smooth batter ; beat well. Grease a hot girdle with a bit of suet. Drop on the batter, a spoonful at a time, till the girdle is full. When the scones are brown underneath and covered with bubbles on the top, turn with a knife, and brown on the other side. Buttermilk may be omitted, sweet milk being used instead ; using also double the given quantity of cream of tartar. 142 COOKERY RECIPES Girdle Scones i lb. Hour, i small teaspoonful i teaspoonful salt, carbonate of soda, about v pint buttermilk, i small teaspoonful cream of tartar. Method. — Mix all dry ingredients. Add enough buttermilk to make a light dough. Turn out on to a floured board and quickly knead till smooth. Press into a round cake. Divide it crosswise in four. Place scones on a floured and heated girdle. Cook for ten minutes. They should be pressed to a quarter of an inch thick, and will rise to be more than an inch. The scones may be rolled thinner if preferred. They are turned once. As above, double cream of tartar and sweet milk may be used instead of buttermilk. N.B. — If to be kept, it is advisable to rub one or two ounces of fat into the flour before mixing the dry ingredients. Potato Scones i lb. cold potatoes, about £ lb. flour, i oz. butter, a pinch of salt, i or 2 tablespoonsful milk, Method. — Peel and mash the potatoes. Warm the milk and melt the butter in it. Mix the potatoes, milk and butter. Add the salt, and work in as much flour as the paste will take up. Roll out very thinly. Cut in rounds. Place on a hot floured girdle, and cook for about three minutes on each side. Cool in a pile in a cloth. SUPPLEMENTARY RECIPES M3 Gresini Bread i lb. flour, i oz. butter, + oz. yeast, i teaspoonful salt, little lukewarm milk and water to mix (about gill). Method. — Test the yeast with sugar. Make as usual, but mix very stiffly. Allow to rise in a warm place. Make into long strips. Roll into sticks and rings. Bake at once in a moderately hot oven till crisp through and pale golden colour. N.B. — Salt sticks are made similarly. Brush with milk and sprinkle with coarse bay salt. oz. German yeast, i teaspoonful castor sugar. Method. — Cream yeast and sugar. Make butter and milk lukewarm in a pan. Pour on to the creamed yeast. Have flour warm, and make a hole in centre. Pour milk and yeast on to beaten egg. Add to flour. Beat thoroughly. Divide into three and place into warm greased tins, and allow to rise in a warm place one hour. Bake in a hot oven fifteen minutes. When ready, brush with melted butter. N.B. — If proper tins cannot be had, allow mixture to rise all the time in the basin ; then again beat. Turn on to floured board. Divide into three. Place on greased oven shelf and bake as above. Yeast Teacakes \ lb. flour, \ oz. butter, i egg. i gill milk, 1 44 COOKERY RECIPES Oatcakes i lb. sifted oatmeal, •§- teaspoonful salt, 6 teaspoonsful melted drip- boiling water to ping or lard, mix. Method. — Mix the melted dripping with the meal. Add the salt and sufficient water to make a pretty soft dough. Knead till very smooth. Press into a round cake half an inch thick, then roll out as thin as required with a ribbed roller. Divide into cakes, place on a hot girdle, and bake till firm ; then take them off, rub them with meal, and toast before the fire till they curl up. This may be done under the grill or in the oven. Mincemeat i lb. beef suet, lb. currants, i lb. Valencia raisins, -J- lb. minced peel, 6 large apples, -f- lb. almonds, rind of i lemon, juice of 2 lemons, f lb. moist sugar, i teaspoonful salt, i teaspoonful ground ginger, i teaspoonful ground cloves, i teaspoonful ground allspice, i grated nutmeg, £ pint brandy, l pint sherry, pint rum

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