Mincemeat (Another Method)

Ingredients

• Two pounds of chopped apples
• one and a half pounds of currants, washed and picked
• one pound of raisins, stoned and quartered
• one pound of finely-chopped suet
• one pound of castor sugar
• four ounces of chopped candied peel
• the juice and grated rind of two lemons
• two saltspoonfuls of grated nutmeg

Method

1. 1

   Mix all these ingredients well together, and keep in closely-covered jars in a cool dry place, until required.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 187. The excerpt below is the record exactly as published.

Mincemeat. (Another Method.) INGREDIENTS. — Two pounds of finely-chopped apples, two pounds of currants, cleaned and picked, one and a half pounds of finely-chopped suet, one and a half pounds of raisins, stoned and quartered, one and a half pounds of castor sugar, one-half pound of finely-shredded mixed candied peel, the grated rind and juice of four lemons, one teaspoonful of cinnamon, ground cloves, mace and nutmeg, mixed in equal proportions, one-half pint of brandy. METHOD. — Mix all these ingredients well together, press them into a jar, cover closely and store in a cool dry place un- til required. It should be kept for one month at least before being used. Mincemeat. (Another Method.) INGREDIENTS. — Two pounds of chopped apples, one and a half pounds of currants, washed and picked, one pound of raisins, stoned and quartered, one pound of finely-chopped suet, one pound of castor sugar, four ounces of chopped candied peel, the juice and grated rind of two lemons, two saltspoonfuls of grated nutmeg

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