Mincemeat (Another Recipe)

Ingredients

• 3 large Apples.
• 3 lb. Moist Sugar.
• I lb. Stoned Raisins.
• i oz. Sliced Candied Orange-Peel.
• lb. Currants.
• i teacupful of Brandy,
• 3 tablespoonfuls Orange Marmalade.
• 3 Lemons,

Method

1. 1

   Grate the rind of the lemons, squeeze out the juice, strain it.

2. 2

   Boil the remainder of the lemons until tender enough to pulp, also the apples, which are to be mashed.

3. 3

   Add the other ingredients one by one; mix all well together, put into jars with closely covered lid.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 46. The excerpt below is the record exactly as published.

I lb. Stoned Raisins cut in half. i teaspoonful of Salt. 1 lb. Currants. 2 oz. Scotch Marmalade. 2 lb. Apples chopped small. i teaspoonful Powdered Cloves. 2 lb. Castor Sugar. 4 pint of Brandy. Mix all well together. To be made a month before it is used. It will keep for a year if well corked. 14a MINCEMEAT (ANOTHER)— "MOSS BOLLETJES." [M MINCEMEAT {ANOTHER). (Mrs. Andrews' Recipe.) Ingredients. S Isir^e Lemons, i lb. Chopped Saet 3 large Apples. 3 lb. Moist Sugar. I lb. Stoned Ratslni, i oz. Sliced Candied Orange-PeeL \ lb. Currants. i teacupful of Brandy, 3 tablespoonfuls Orange Marmalade. Grate the rind of the lemons,

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