Mincemeat

Ingredients

• Two pounds of butter
• three pounds of raisins, stoned and chopped fine
• one pound and a half of currants, washed and dried
• two pounds of Demerara sugar
• the rinds of four lemons
• six pounds of winter apples, peeled and chopped fine
• the juice of one lemon
• one pound of candied orange and lemon peel
• twenty bitter almonds
• forty sweet almonds
• four nutmegs
• twenty cloves
• a small blade of mace

Method

1. 1

   Melt the butter and mix all ingredients into the batter one after another, adding spices last.

2. 2

   Let the mincemeat rest for twenty-four hours before putting it in pots.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 48. The excerpt below is the record exactly as published.

Two pounds of butter; three pounds of raisins, stoned and chopped fine ; one pound and a half of currants, washed and dried ; two pounds of Demerara sugar ; thq rinds of four lemons ; six pounds of winter apples, peeled and chopped fine ; the juice of one lemon ; one pound of candied orange and * Custards for supper^ and an endless host Of syllabubs and jellies and mince pies* Shelley. 217 MISCELLANEOUS. * Withouten baked meat never was his house, Offish andfieshf and that so plenteous. It snowed in his house of meat and drink,* Chaucer. * lemon peel, mixed ; twenty bitter and forty sweet almonds, blanched, and pounded with the sugar ; four nutmegs ; twenty cloves, and a small blade of mace pounded fine. Melt the butter in a large basin near the fire, and having all the ingredients chopped or pounded fine, mix them into the batter one after another, adding the spices last. Let the mincemeat

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