Mincemeat

Ingredients

• 2 lbs. apples, pared and chopped
• j lb. beef suet, neatly cleaned and chopped small
• i lb. raisins, chopped
• lb. sultana raisins
• I lb. currants, well washed and dried
• lb. mixed peel, chopped
• Juice and rind of one lemon, chopped
• 1 tablespoonful cinnamon (if approved)
• 2 lbs. sugar
• 2 teaspoonsful salt
• 1 pint brandy
• 1 glass sherry

Method

1. 1

   Mix all ingredients thoroughly and store in a jar.

2. 2

   Cover and keep in a cool place.

3. 3

   Allow to mature for four to five weeks before using.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 163. The excerpt below is the record exactly as published.

MINCEMEAT. An inexperienced cook or mistress had better limit her efforts to making jelly which Is clear and well-flavoured, which bears moulding and turning out without the defect of breaking to pieces, or the worse defect of being tough. Jellies with Liqueur Flavour. Dissolve in cold water some Nelson's gelatine — 2 ozs. to a quart of water boiled till reduced to a pint. Sweeten slightly ; filter and let cool partially. Mix in a small wine-glass of liqueur, decorate a mould. Fill with the mixture, and place on the Ice. The liqueurs are — Noyau Punch Maraschino Curagoa Chartreuse Kirsch. Mincemeat. Mincemeat should be made four or five weeks before using, as it greatly improves by keeping. 2 lbs. apples, pared and chopped ; j lb. beef suet, neatly cleaned and chopped small ; i lb. raisins ^ ^ | ^^^^^^^ ^^^ chopped ; \ lb. sultana raisins J I lb. currants, well washed and dried ; \ lb. mixed peel, chopped ; Juice and rind of one lemon, chopped ; 1 tablespoonful cinnamon (if approved) ; 2 lbs. sugar ; 2 teaspoonsful salt ; MINCE PIES. 407 1 . . V J [ To be added two days after ^ pint brandy ^1 . _^i . • . _ i- ^ 1 I glass sherry 1 the other ingredients have been mixed. Mix thoroughly, and put in ajar ; cover, and keep in a cool place. Mince pies ought to be made in little tins the shape of a manger, not in round tins. The paste should be puff paste, under and over, and brandy is to be handed round, with a taper to set it alight before it is poured over the mince pie. Mincemeat No. 2. (A Norwich Recipe.) \ lb. beef ] free from skin and chopped 2 lbs. suet I extremely fine ; \\ lbs. raisins, stoned and chopped ; i^ lbs. currants, washed and dried; Three Norfolk beefens ; \\ ozs. cinnamon ; J oz. mace ; -^ oz. nutmeg ; I lb. sugar ; A pinch of salt ; Juice and peel of one lemon. A little brandy and sherry to be added afterwards. Rich Mincemeat No. 3. J lb. fillet beef from the undercut of sirloin not cooked, chopped extremely fine ; 2\ lbs. suet, picked, chopped, and sifted ; 4c8 PLUM PUDDING. 2\ lbs. currants, washed and dried ; i^ lbs. raisins, stoned, chopped ; \\ lbs. apples, chopped fine; 2 lbs. loaf sugar ; Six large, or nine small lemons ; peel grated, juice squeezed ; \\ ozs. mixed spice ; \ oz. salt. A little brandy and sherry to be added afterwards. Plum Pudding. I lb. raisins 1 , , , , . , ,, ^ \ washed, stoned, dried ; I lb. currants J I lb. suet, chopped fine ; \ lb. sugar, and a pinch of salt ; \ lb. mixed peel, chopped fine ; \ lb. breadcrumbs. Mix with six eggs and a gill of milk. Butter a mould, taking care to wash all salt out of the butter before using ; fill the mould with the pudding mixture ; place paper over and tie in a cloth. The plum pudding is to be put on in boiling water, and kept at the boil for five hours. Turn out on a napkin, and sprinkle the top with white sugar. Serve a brandy sauce in a sauce-boat ; or better than sauce, plain cream. Christmas Puddings for Twenty-six People. 6 lbs. flour ; 6 lbs. suet, chopped and sifted ; WINE SAUCE. 409 4 lbs. raisins, stoned and chopped ; 2 lbs. currants, carefully washed and dried ; 1 tablespoonful ground ginger ; A little nutmeg ; A little salt ; 2 lbs. treacle ; \ pint milk ; \ pint brandy

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