Mincemeat

Ingredients

• 5 lb. or 6 lb. of tart juicy apples
• 4 lb. of boiled beef
• 1 lb. of beef-suet
• 2 lb. each of stoned raisins
• 2 lb. each of well-washed currants
• 1 Jib. each of finely-chopped candied citron
• 1 Jib. each of finely-chopped orange-peels
• the grated yellow rinds of three lemons
• about 1 oz. of powdered cloves
• cinnamon
• mace
• grated nutmeg
• 1 Jib. of powdered sugar
• 1 teaspoonful of salt
• sufficient hard cider to moisten and also brandy to give it a flavour

Method

1. 1

   Peel, core, and chop the apples and beef; mix with raisins, currants, citron, orange-peels, lemon rinds, and spices.

2. 2

   Moisten with hard cider and brandy.

3. 3

   Pack into jars.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 536. The excerpt below is the record exactly as published.

Mincemeat — continued. and add loz. of powdered cloves, ljoz. of powdered cin- namon, the juice and grated rinds of three oranges and two lemons, a little finely-chopped citron, and sufficient sugar to make the Mincemeat very sweet ; add whisky and hard cider to taste. When this Mincemeat is made into piies, serve with them a sauce made of butter, cider, and sugar, or butter, lemon- or orange- juice, and sugar. (7) Peel, core, and chop fine 51b. or 61b. of tart juicy apples, also 41b. of boiled beef, and lib. of beef-suet. Mix in 21b. each of stoned raisins and well-washed currants, Jib. each of finely-chopped candied citron- and orange-peels, the grated yellow rinds of three lemons together with the juice, season with powdered cloves, cinnamon, mace, and grated nutmeg, using about Joz. of each, 1 Jib. of powdered sugar, and 1 teaspoonful of salt. Add sufficient hard cider to moisten and also brandy to give it a flavour

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