Mincemeat

Ingredients

• 1 lb. beef suet
• 1£ lb. currants
• 1/2 lb. moist sugar
• 1 teaspoonful salt
• 1 teaspoonful grated ginger
• 1 teaspoonful ground cloves
• 1 teaspoonful ground allspice
• 1 nutmeg, grated
• 1/2 pint brandy
• 1/2 pint sherry
• 1 lb. Valentia raisins
• 1/2 lb. mixed candied peel
• 6 large apples
• 1/2 lb. almonds
• Rind of 1 lemon
• Juice of 2 lemons

Method

1. 1

   Chop the suet and apples very finely, chop the candied peel and almonds.

2. 2

   Stone the raisins and chop them roughly, grate the lemon rind and mix all the dry ingredients.

3. 3

   Strain in the lemon juice, and add the brandy and sherry.

4. 4

   Press into jars, cover the surface with white paper soaked in brandy, and cover the jars, tying down tightly.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 38. The excerpt below is the record exactly as published.

Mincemeat. 1 lb. beef suet. 1£ lb. currants. ^ lb. moist sugar. 1 teaspoonful salt. 1 teaspoonful grated ginger. 1 teaspoonful ground cloves. 1 teaspoonful ground allspice. 1 nutmeg, grated. J pint brandy. £ pint sherry. 1 lb. Valentia raisins, f lb. mixed candied peel. G large apples. £ lb. almonds. Bind of 1 lemon. Juice of 2 lemons

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