Mincemeat

Ingredients

• 1 pound beef suet
• 1 pound apples
• 1 pound currants
• 1 pound raisins
• 1/2 pound moist sugar
• 1/2 pound citron
• 2 ounces candied lemon
• 2 ounces candied orange peel
• 1 nutmeg
• 1/4 ounce salt
• 1/8 ounce ginger
• 1/8 ounce allspice
• 1/4 ounce cloves
• juice and peel of 2 lemons
• 1 wineglass brandy
• and of white wine

Method

1. 1

   Chop the suet fine, add the apples, pared and minced, the currants washed and picked, the raisins stoned and chopped fine, the moist sugar, citron, orange and lemon peel cut fine, the nutmeg grated, the salt, ginger, allspice, and cloves all ground fine, and the lemon, with the rind grated.

2. 2

   Mix all together with the brandy and sherry, or any white wine.

3. 3

   Put into a jar and keep in a cool place.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 78. The excerpt below is the record exactly as published.

Mincemeat. — 1 pound beef suet, 1 pound apples, 1 pound currants, 1 pound raisins, \ pound moist sugar, \ pound citron, 2 ounces candied lemon, 2 ounces candied orange peel, 1 nutmeg, \ ounce salt, J ounce ginger, % ounce allspice, \ ounce cloves, juice and peel of 2 lemons, 1 wineglass brandy and of white wine

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