Mincemeat, Old-fashioned
From Cassell's dictionary of cookery, 1892
Serves 15
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 930. The excerpt below is the record exactly as published.
Mincemeat, Old-fashioned. — Take a pound of beef, a pound of apples, two poimds of suet, two poimds of sugar, two pounds of ciuTants, one pound of candied lemon or orange- peel, a quarter of a pound of citron, and an ounce of fine spices; mix all these together, with half an ounce of salt, and the linds of six lemons shred fine. See that the ingredients are thoroughly incorporated, and add brandy or wine according to taste. Mincemeat Royal. — To an ounce of clarified butter add the yolks of four eggs, and beat in two table-spoonfuls of pounded sugar, with the grated rind and strained juice of a large lemon. Mix these ingredients with half a pound of rich mincemeat, without beef, and nearly fill the patty-pans with the mixture. Put them into a moderately quick oven to set. Ice them with the whites of the eggs, previously beaten to snow, with a quarter of a pound of pounded loaf sugai-, and place them in the oven again until they are of a nice rich brown. Mincemeat, with Beef. — Stone and cut two pounds of raisins (Valencias), wash and dry two pounds of currants
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