Mincemeat
From Common-sense papers on cookery, 1880
The mincemeat will keep good a long time.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 80. The excerpt below is the record exactly as published.
eel the apples and cut out the cores very care- fully, and then bake the pieces till they are quite soft. Squeeze the lemons, and cut away the white pappy part, and boil the lemon-peel till it is fairly soft. The raisins must of course be carefully stoned, and the currants well washed and dried, and picked, as in the case of the pudding. Chop the suet very finely, as well as the raw meat and lemon-peel. Mix all the in- gredients well together, and add the brandy last of all, and press the whole down into a stone jar, and place a 198 Common-sense Cookery. piece of paper soaked in brandy on the top. Remove the paper and stir up the mixture thoroughly every three days, replacing the paper ; if this is done, the mincemeat
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Cook this with the app: pantry check, scaling, and the assistant.