Mincemeat

Ingredients

• 2 lb. of raisins
• 2 lb. of currants
• 1/2 lb. of fresh beef-suet
• 1 lb. of apples
• 1 lb. of mixed chopped candied peel
• the grated rinds and juice of two lemons
• one Seville orange
• 1 Jib. of moist sugar
• small quantities each of grated nutmeg
• powdered cinnamon
• ginger
• cloves
• 1 print of brandy
• 1 print of water

Method

1. 1

   Mix all ingredients well, pack into jars, cover tightly, and keep in a cool dry cupboard.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

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.

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. When this Mincemeat is made into piies, serve with them a sauce made of butter, cider, and sugar, or butter, lemon- or orange- juice, and sugar. (7) Peel, core, and chop fine 51b. or 61b. of tart juicy apples, also 41b. of boiled beef, and lib. of beef-suet. Mix in 21b. each of stoned raisins and well-washed currants, Jib. each of finely-chopped candied citron- and orange-peels, the grated yellow rinds of three lemons together with the juice, season with powdered cloves, cinnamon, mace, and grated nutmeg, using about Joz. of each, 1 Jib. of powdered sugar, and 1 teaspoonful of salt. Add sufficient hard cider to moisten and also brandy to give it a flavour. (8) To 21b. of chopped beef-suet add an equal quantity each of pared and minced apples, well-wcshed and pricked currants, and stoned and choprpred raisins, Jib. each of moist sugar and citron, Jib. each of candied lemon- and orange-peels both cut fine, two nutmegs grated, Joz. each of salt, ginger, allspice, and cloves, all ground, and the juice of one lemon, with the grated rind. Mix all these well together with J print of brandy and the same of white wine. Put all into a jar, and keepr it in a cool prlace until wanted for use. (9) Stone and chop 2lb. of raisins ; wash and thoroughly dry 2lb. of currants and cliopr half of them. Trim off tire skin and finely chop ljlb. of fresh beef-suet; peel, core, and cliopr lib. of aprples. Mix the above ingredients with fib. of mixed chopped candied preel, the grated rinds and juice of two lemons and one Seville oiange, 1 Jib. of moist sugar, and small quantities each of grated nutmeg, powdered cinnamon, ginger, and cloves. Pour in 1 print of brandy

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