Mincemeat for Christmas Mince Pies

Ingredients

• one pound of stoned raisins
• one pound of clean, picked sultanas
• one pound of currants
• a quarter of a pound of mixed peel
• one tablespoonful of mixed spice
• one pound of apples peeled and cut into pieces
• one pound of castor sugar
• three lemons
• three oranges
• two pounds of lean, cooked fillet of beef
• one pound of very finely chopped beef suet
• one pint of cooking brandy
• one pint of rum

Method

1. 1

   Pass raisins, peel, sultanas, apples, and beef through a mincing machine.

2. 2

   Mix with currants, sugar, spice, suet, and citrus rind and juice.

3. 3

   Wet with wine, mix well, and store in jars for about four weeks before using.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 117. The excerpt below is the record exactly as published.

MINCEMEAT FOR CHRISTMAS MINCE PIES /~\NE pound of stoned raisins, one pound of clean, picked sultanas, one pound of currants, a quarter of a pound of mixed peel, one tablespoon- ful of mixed spice, one pound of apples peeled and cut into pieces, one pound of castor sugar, three lemons and three oranges (the grated rind and juice), two pounds of lean, cooked fillet of beef, free from fat, one pound of very finely chopped beef suet, one pint of cooking brandy and one pint of rum

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