Mincemeat

Ingredients

• pound of sugar
• The apples
• raisins
• suet
• one nutmeg grated
• a little mace
• a whole lemon chopped
• one glass of brandy
• two glasses of port wine

Method

1. 1

   Minced apples, raisins, and suet separately.

2. 2

   Mix with grated nutmeg, mace, chopped lemon, brandy, and port wine.

3. 3

   Store in covered jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 148. The excerpt below is the record exactly as published.

one nutmeg grated, a little mace, the gravy in which the meat was stewed, a whole lemon chopped, one glass of brandy, and two glasses of port wine. Keep it in covered jars. Time to prepare, about an hour. Probable cost, 3s. 6d., without the brandy and wine. Sufficient to make six poimds of mincemeat. Apple Mould. — Pare, core, and slice two pounds of golden pij^iuns. Put them into a saucepan with a pint of water, one pound of sugar, and one ounce of isinglass. Let all boil gently together until the apples are quite soft. Then beat them well, until quite smooth, with a few drops of Vanilla flavouring. Oil a mould, lay the apple smoothly into it, and let it stand in a cold place. Serve with whijjped cream. Time to simmer, half an hour. Sufficient for five or six persons. Probable cost, Is. lOd., exclusive of the cream. Apple Pancakes. — Make a good stiff batter with four table-spoonfuls of flour, a little sugar, three eggs, half a junt of milk, a little powdered cinnamon, and a pinch of salt. Chop six moderate-sized apples very small, mix them with the batter, and fry- the pancakes in the usual way. They will require great care in turning. Time to fry, ten minutes. Probable cost, Is. Sufficient for four or five pancakes. Serve one for each person. Apple Pancakes (another way).— Make the batter the same as in the preceding recipe. Fry the pancakes, and, when they are browned on both sides, spread a little apple marmalade thinly over the top ; fold them in three, and co^-er ■s\ith sifted sugar. Serve on a hot dish. Time to frj-, ten minutes. Probable cost, Is. Apple Pasty (or Turn over). —Make a short crust with half a pound of flour, two ounces of butter, two ounces of lard, and a little salt. Eub the butter thoroughly into the flour, mix it with very little water, and roll it out thin on the pastry-board. Stamp out -^-ith a small cup- plate as many rounds as you wish to make pasties. Moisten the inside of the round ; lay stewed api^lcs, sweetened and flavom-cd, on one half, and lift the other haH right over it. Press the edges, and bake in a quick oven. A plain and very nice cmst may be made with good beef dripping and a little baking-i^owder. Time to bake, a quarter of an hour. This will make a dozen pa.sties. Serve one or two for each person. Probable cost. Id. each. APP ( 18 ) APP Apple Pie. — Make a good light crust; wet the edge of the pie-dish, and lay a thiu strip aU revmd. Pare, core, and slice the apples, and lay them in the dish A\-ith a little sugar and any flavouring that may be preferred — such as powdered ginger, two or three cloves, grated lemon-iind, with the juice of the lemon, a little cinnamon, &c. Lay a crust over the top, and ornament with pastry cut into leaves. If the apples are dry', the parings and cores may be boiled Avith a little sugar and flavoui-ing, and the strained juice added to the fi-uit. Bake the pie in a quick oven. It may be served hot or cold. A little custard or cream is an improvement. Time, thi-ee-quarters of an houi' to bake. Pro- bable ©ost, lOd. for a pie, sufficient for five persons. Apple Plum Pudding.— Slued finely half a pound of beef suet ; add to it a pinch of salt, half a pound of finely-grated bread-crumbs, half a pound of sugar, half a pound of raisins

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