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
• nutmeg
• one-half pint of brandy

Method

1. 1

   Mix all these ingredients well together, press them into a jar, cover closely and store in a cool dry place until required.

2. 2

   It should be kept for one month at least before being used.

Nutrition per serving

Estimated from matched ingredients across 15 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

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