Mincemeat

Ingredients

• 6 ozs. Shredded Suet
• 1/2 lb. Moist Sugar
• 1/4 lb. Currants
• 1/2 lb. Stoned Raisins
• 6 ozs. Mixed Peel
• 1/2 lb. Apples (peeled and cored)
• Grated rind and strained juice of 2 Lemons
• 2 ozs. Blanched Almonds or other Nuts
• 1/2 teaspoonful Mixed Spice
• 1/2 gill Brandy or Whitewine Vinegar

Method

1. 1

   Mince the raisins, peel, almonds and apples or chop finely.

2. 2

   Mix thoroughly with the rest of the ingredients, leave in a covered basin overnight, then stir well and tie down in jars.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 26. The excerpt below is the record exactly as published.

MINCEMEAT 6 ozs. Shredded Suet. 1/2 lb. Moist Sugar. 1/ Ib. Currants. 1/2 Ib. Stoned Raisins. 6 ozs. Mixed Peel. 1/2 lb. Apples (peeled and cored). Grated rind and strained juice of 2 Lemons. 2 ozs. Blanched Almonds or other Nuts. 1/2 teaspoonful Mixed Spice. 1/2 gill Brandy or Whitewine Vinegar

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